Nana’s Kitchen : Vegetable Samosa Party Bites

With the party season upon us, why not spice up your party with these lovely savoury bites? They are a bit fiddly to make but are well worth it and they freeze well so can be made well in advance.  This recipe makes 18-20 bite size samosas.

Ingredients

Filling

• 225g potatoes
• 225g cauliflower
• 2tbsp vegetable oil
• ½ tsp black mustard seeds
• 1 tsp cumin seeds
• 2 dried red chillies chopped
• 1 medium sized onion, finely chopped
• 1 green chilli, finely chopped – seeds removed for milder flavour
• ½ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp chopped coriander leaves

Pastry

• 225g plain flour
• 50g butter
• ½ tsp salt
• 75ml warm water
• Oil for deep frying

Method

1. Boil potatoes until just tender, cool and cut into small diced pieces
2. Blanch cauliflower, drain and cut into small diced pieces like the potatoes
3. Heat 2 tbsp oil and add the mustard seeds. When they start crackling, add the cumin seeds, red chillies, onions and green chillies. Fry on a low heat until
4. the onions are soft. Add the turmeric, coriander and ground cumin and stir
5. Add the potatoes, cauliflower and salt and stir so that the vegetables are well coated in the spices
6. Remove from the heat and add the chopped coriander leaves, cool the mixture before filling the samosa pastry
7. To make the pastry:  Pour flour into a mixing bowl and add the butter and salt and rub together until the mixture resembles fine breadcrumbs
8. Mix to a soft dough by adding the water. Knead until the dough feels soft and velvety
9. Divide the dough into 9 balls. In the palm of your hands roll a ball in a circular motion, then press it down to make a flat cake
10. Roll out each flat cake into 10cm discs and then cut in half. Use each semi-circle of the pastry as one triangle envelope
11. Moisten the straight edge and fold the semi-circle in half to form a triangular cone, press the moistened edges together making sure there are no gaps
12. Fill the cones with the filling and moisten the top edges and press together – you should have triangular shaped samosas
13. Deep fry over a gentle heat until they are golden brown, drain on absorbent paper

Note: Make sure that your parcels are pressed and sealed together well as they have a tendency to puff open when fried.

Filed under: Recipes
Friday, December 4th, 2015 at 4:49 pm