I was a little scared about trying to make my own samosa’s as they look so complicated and I still believe there is an art in the folding and how much filling to use. I was really proud of how mine turned out, not perfect but still a triangle shape, nice and crispy on the outside with a flavoursome filling. It was a bit of trial and error the recipe I loosely followed didn’t use egg wash whereas another recipe I read did. I also like to have a kick in my food so when I tasted the tester samosa (I cooked one before cooking the rest) I added 2 tablespoon’s of kerala curry paste and a dash of lemon and they tasted much better as when cooked the wrapping does take a little of the spice flavour away than when you try the cauliflower mix in the bowl before folding. I have also taken a picture of the packet as the tip of putting the filling in a rough triangle shape also helped. I am going to go Mediterranean next with feta, basil and mint versions, I thought I would also give it a try using filo pastry too. The result however was a crispy spicy yummy couple of mouthful’s with the yoghurt to cool it down if you need it too.
Ingredients (makes 30 samosa’s)
For the Samosa Filling
- 1 medium cauliflower
- 2 banana shallots finely chopped
- 2 handfuls (cups) of frozen peas (I use petit pois as smaller)
- 1 large garlic clove finely chopped
- thumb piece of ginger peeled and finely chopped
- 1 1/2 tbsp of curry powder
- 1 tbsp garam masala
- 1/2 tbsp salt
- 2 tbsp curry paste, optional (I used kerala green paste)
- squeeze or dash of lemon juice
- 1 tbsp olive oil
- 1 whisked egg
For the Yoghurt Dip
- 1/4 pot of natural yoghurt
- 1/2 a small bunch of mint chopped
- 1 tbsp lemon juice
- 1 tsp jarred mint sauce, optional
- Pre heat oven to 190 degrees.
- Remove the leaves from the cauliflower, cut into chunks and place in a pan of boiling water, boil until soft or a fork easily goes through the florets.
- Once cooked blitz the cauliflower in a food processer until rice like consistency.
- Put a frying pan on medium heat add the oil and fry the shallots for around 2 minutes.
- Add the chopped garlic and ginger and fry for another 2 minutes until the shallots slightly brown but the garlic doesn’t burn.
- Add the cauliflower and peas and cook for a further 2 minutes so the peas defrost.
- Transfer the mixture into a large bowl and add the curry powder, garam masala, curry paste, salt and lemon juice and mix with a fork so the spices coat the cauliflower mixture.
- Let the mixture cool for about 10 minutes.
- Lay out a samosa skin add a heaped tablespoon of filling and fold corner to corner (like in picture of packet) until you reach the end, dip your finger in water or egg and use it to seal the last fold of the triangle, continue until you have the required amount.
- Place samosa’s on an oven tray lined with greaseproof paper, brush over the egg wash and bake for 20 minutes until brown (I checked mine at 10 and 15 mins as ovens vary).
- Serve with the yoghurt dip.