How to make Nisha Katona’s perfect samosas
Forget biscuits, youngsters are opting for samosas as the top snack according to a new poll. So, Nisha’s here to prove why her crispy parcels are the perfect Monday pick-me-up. Plus, they’re freezable, so why not make a batch?
Keema and vegetable samosas
Each filling makes approx 20 - 24 samosas
Ingredients
For keema filling:2 tbsp vegetable oil 1 onion, roughly chopped6 garlic cloves, crushed 1 thumb - sized piece fresh ginger, peeled and grated1 tbsp garam masala 1 tsp of turmeric ¼ tsp of chill power 500g minced ground lamb 1 tsp salt ½ tsp sugar 75g frozen peas 1 small carrot finely diced 1 small handful spinach shredded
For vegetable filling:2 tbsp vegetable oil2 tsp panch phoron 1 red onion finely chopped 150g cauliflower, chopped into small bite - size pieces 100g potato, peeled and chopped½ ground turmeric 1 tsp salt ½ tsp sugar 100g cup of frozen garden peas
For the pastry:A pack of filo pastry Melted butter Poppy seedsSesame seeds
Method
Method for keema filling:1 Heat the oil in a large heavy - based pan over medium - high heat. Add the onion, garlic and ginger and cook, stirring continuously, for 6 - 8 minutes, until the onions are golden brown.
2. Add the garam masala, turmeric and chilli powder and stir to coat the onions in the spices, then add the lamb and cook, breaking it down with a wooden spoon and stirring to coat in the spices, until browned.
3. Add 125ml of boiling water and stir to combine. Bring the mixture to the boil, then add the peas, carrot and spinach, reduce the heat to a simmer and leave to cook, string occasionally for 15 minutes.
Method for vegetables filling:1. Heat the oil in a medium non - stick saucepan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger. 2. Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water, then cover with a lid and cook for 4 - 5 minutes, or until the vegetables have softened.
3. Stir in the peas, remove from the heat and leave until the mixture is completely cool.
Method for the samosas:1. Preheat the oven to 200c, gas 6.
2. Lay a sheet of filo pastry landscape on a work surface and brush with melted butter.
3. Place a second sheet on top to fit exactly over the first, then cut the filo pastry into strips about 8cm wide.
4. Spoon a heaped teaspoon of the filling into one corner of the strip. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end, and cut off any surplus.
5. Repeat until you have used up all the pastry and filling.
6.Brush the samosas liberally with butter and sprinkle with poppy and sesame seeds. Bake in the hot oven for 10-12 minutes, until the pastry is cooked and golden.
7. Alternatively, heat a deep fat fryer with 2 inches vegetable oil, leaving off the poppy and sesame seeds. When the oil is hot, fry the samosas for 3-4 minutes, turning.
8. The amount of filo pastry will differ depending on how many samosas you want to make.