Within these crisp little packets of fine pastry you will find a delicately scented and spiced vegetable stuffing.In Norhten India these can be bought in the street at any time of the day,as they make an snack to be eatern on the run,either hot or cold.You can serve them as appetizers with an aperitif or as a starter before a meal .
Preparation time: 40 minutes
Cooking time : 35 minutes
Serves 4 * 2 potatoes ( about 150g / 6 oz )
* 150g / 6oz cauliflower
* 1 onion
* 1 clove garlic
* 250g / 9oz flour ( plus 2 tbsp to work surface )
* cooking oil
* 1 pinch ground cumin
* 1 pinch ground ginger
* 1 pinch ground nutmeg
* salt , pepper
Step - By -Step
1 - put the flour in a mixing bowl , add 1 pinch salt , and 100ml / 3fl oz water.Mix with finger tips to make a smooth pastry.Roll into a ball , sprinkle with flour and leave to rest in acool place for about 20 minuites.
2 - peel the onion and garlic , then chop finley.Divide the cauliflower into florets.Peel the potatoes , wash them and then cut into very small cubes.
3 - In a heavy-based saucepan, heat 2 tablespoons of oil.Gently cook the onion and garlic, then add the potatoes and cauliflower .Add the spices,salt and pepper, then poor in 100ml / 3 fl oz boiling watter.Cover and cook for 15 minuites. Increase the heat and cook for another 5 minuties to reduce the liquid.Leave to cool.
4 - Roll out the pastry on a floured work surface until thin.Cut into 10cm / 4in squares. Put 1 tablespoon of vegetable mixure on each square,moisten the edges of the pastry, then fold to make a triangle.Press the edges firmly together so that they are well sealed.
5 - Heat 300ml / half pint oil in adeep fat frayer ( or large pan ) to medium heat. When the oil is hot, carefully put in the somosas. Cook for 5 minuties each side.When golden, remove the somosas and place on kitchen papper, to obsorb exess fat, before serving.
Buy sheets of ready-to-use frozen shortcrust or filo pastry,which will save you time and make this a simple snack to prepare.
Serve these samosas with crudites such as lettuce, tomato, cucumber and carrots,seasoned with lemon-juice vinagrette and given a lift with a pinch of chilli.
Many indians are vegetarian, for economic as well as religious religious reasons, and as a result Indian cuisine provides an abundance of delicious and varied vegetarian recipes. These vegetable patties would form the main meal of the evening for many Indian families, served with yoghurt or chutneys, and followed by fresh fruit. It's a simple recipe, and one which will be popular with all the family.
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*500g / 1Lb 2oz potatoes
*200g / 7oz carrots
*1 large onion
*2 garlic cloves
*1 small bunch of parsley
*1/2 bunch chives
*50g / 1 3/4oz of butter
*1 heaped tsp of ground cumin
*A pinch of paprika
*A pinch of chilli powder
*Salt and pepper
*100ml / 3 1/2 floz boiling water
*2 tbsp of flour
*100ml /3 1/2 floz of vegetable oil
1 - Peel the potatoes and carrots.Rinse,pat dry and chop into small chunks.Peel the onion and the garlic cloves and chop them finely.Wash the parsley and chives and chop finely.
2 - Melt the butter in a heavy-based saucepan over a low heat.Add the chopped garlic and onion to the pan and let them sweat gently,without colouring,for about 5 minuties.Add the potatoes and carrots to the pan,sprinkle with spices and litte salt and pepper.Pour in 100ml / 3.5fl oz of boiling water,cover and simmer gently for 15-20 minuties,until the vegetable are soft.
3 - Put the cooked vegetables in a mixing bowl,add the chopped herbs,the egg and one tbl spoon of flour and mash with a fork to create a smooth mixture.
4 - Sprinkle a little flour on your work surface and on the tips of your fingers and form the mixture into small balls ,then flatten into patties.Heat the oil in a large frying pan set over a medium heat. Brown the patties on bothn sides and set on kitchen paper to drain off any excess oil.Serve hot.