Ingredients
400 g Maris Piper potatoes
250 g of cauliflower
125 g frozen peas
1 onion
2 cloves garlic
5cm piece of ginger
1 fresh green pepper
1 teaspoon of cumin seeds
½ teaspoon of fennel seeds
1 teaspoon of garam masala
1 teaspoon ground coriander
½ a lemon
½ bunch of fresh coriander, (15 g)
PASTA
550 g of normal flour, plus extra for sprinkling
½ teaspoon baking powder
2 teaspoons of ajwain seeds, optional
peanut oil or vegetable oil
Method
1 - In a large bowl, combine flour, baking powder, a good pinch of sea salt and ajwain seeds (if necessary).
How To Make SAMOSAS , SAMOSAS ,
2 - Use your fingers to rub 120 ml of oil until the mixture looks like bread crumbs. Add 150 ml cold water, then replace all with your hands in a thick paste, adding a little water if necessary.
3 - Place in a floured bowl, cover with a damp cloth and let stand for 30 minutes.
4 - Peel and cut the potatoes into large pieces of 2.5 cm, then cut the cauliflower into bouquets to be about the same size.
5 - Add the potatoes in a large pot of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the last minute, then drain.
6 - Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Season and finely chill.
7 - Pour a little oil in a large nonstick skillet over medium heat, add the caraway and onion and cook for 8 minutes or until softened, without being colored. Add garlic, ginger and red pepper and cook for a few minutes.
8 - Reduce the fennel seeds to a fine powder and add them to the pan with the garam masala and ground coriander. Mix well
9 - Mix the cooked vegetables in the pan and crush them gently with a potato masher. Do not overdo it: you want a thick enough mixture. Squeeze the lemon juice and season to taste. Cool, then pick up, finely chop and incorporate the coriander leaves.
10 - Preheat the oven to 180 ° C / gas 4. Lightly grease a large baking sheet with oil.
11 - On a surface sprinkled with flour, divide the dough in half and spread each portion about 3 cm thick. Using a 7 cm cookie cutter, draw as many circles as you can, then make rolls ½ cm thick and 18 cm in diameter.
12 - Cut each round in half, then brush the straight edges with a little water. Roll cone-shaped, joining the straight edges and pressing lightly to seal.
13 - Pour into the filling, brush the exposed dough with a little water, then fold and press to seal. Place on the prepared baking sheet, then repeat with the rest of the ingredients, covering the samosas with a damp cloth.
14 - Brush the samosas with a little oil and bake for 45 minutes or until they are golden and very hot. Serve immediately with mango chutney.
How To Make SAMOSAS # SAMOSAS #
400 g Maris Piper potatoes
250 g of cauliflower
125 g frozen peas
1 onion
2 cloves garlic
5cm piece of ginger
1 fresh green pepper
1 teaspoon of cumin seeds
½ teaspoon of fennel seeds
1 teaspoon of garam masala
1 teaspoon ground coriander
½ a lemon
½ bunch of fresh coriander, (15 g)
PASTA
550 g of normal flour, plus extra for sprinkling
½ teaspoon baking powder
2 teaspoons of ajwain seeds, optional
peanut oil or vegetable oil
Method
1 - In a large bowl, combine flour, baking powder, a good pinch of sea salt and ajwain seeds (if necessary).
How To Make SAMOSAS , SAMOSAS ,
2 - Use your fingers to rub 120 ml of oil until the mixture looks like bread crumbs. Add 150 ml cold water, then replace all with your hands in a thick paste, adding a little water if necessary.
3 - Place in a floured bowl, cover with a damp cloth and let stand for 30 minutes.
4 - Peel and cut the potatoes into large pieces of 2.5 cm, then cut the cauliflower into bouquets to be about the same size.
5 - Add the potatoes in a large pot of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the last minute, then drain.
6 - Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Season and finely chill.
7 - Pour a little oil in a large nonstick skillet over medium heat, add the caraway and onion and cook for 8 minutes or until softened, without being colored. Add garlic, ginger and red pepper and cook for a few minutes.
8 - Reduce the fennel seeds to a fine powder and add them to the pan with the garam masala and ground coriander. Mix well
9 - Mix the cooked vegetables in the pan and crush them gently with a potato masher. Do not overdo it: you want a thick enough mixture. Squeeze the lemon juice and season to taste. Cool, then pick up, finely chop and incorporate the coriander leaves.
10 - Preheat the oven to 180 ° C / gas 4. Lightly grease a large baking sheet with oil.
11 - On a surface sprinkled with flour, divide the dough in half and spread each portion about 3 cm thick. Using a 7 cm cookie cutter, draw as many circles as you can, then make rolls ½ cm thick and 18 cm in diameter.
12 - Cut each round in half, then brush the straight edges with a little water. Roll cone-shaped, joining the straight edges and pressing lightly to seal.
13 - Pour into the filling, brush the exposed dough with a little water, then fold and press to seal. Place on the prepared baking sheet, then repeat with the rest of the ingredients, covering the samosas with a damp cloth.
14 - Brush the samosas with a little oil and bake for 45 minutes or until they are golden and very hot. Serve immediately with mango chutney.
How To Make SAMOSAS # SAMOSAS #
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