Can you believe that at Asian weddings they have a production line of grandmas, each with a particular role to play in the samosa-making?! One grandma will be rolling out the pastry, the other will be stuffing it, the next gluing it together, then frying etc until we get to the final one who’s responsible for the product packaging. It really exists! If you ever get the chance to see it, it will most definitely be the most unique batch production you have ever cast your eyes on. If you have any Indian friends, try and nab an invite to the next wedding and then you’ll see for yourself.
I was asked once to join the assembly line at the tender age of 10, just to help with the carrying around of stuff- they made it looks easy, speeding through each stage. So today, as an adult, I gave it a go. I warn you now, the gluing and filling sure are niggly – no wonder they get grandmas to do it, the only ones experienced enough to keep it efficient!
This beautifully crisp, triangular pastry, stuffed with either a meat or potato base, is served hot with a cold, cooling dip, usually as an appetiser. As someone who seldom eats meat, I went for the typical veggie filling and baked instead of fried- same delicious result.
Makes 14-16 samosas
- 300g plain flour (plus extra for dusting, rolling and making a paste)
- 2 tbsp rapeseed oil (plus additional oil to brush)
- 150ml water (plus extra for the ‘glue’)
- ½ tsp salt
- 100g peeled chopped potatoes
- 100g diced carrots
- 100g peas
- 1 finely diced onion
- 1 chopped chilli
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tbsp oil
- Handful fresh coriander
- Boil the potatoes, carrots and peas until cooked (cook potatoes separately)
- Roughly mash the potatoes and leave aside
- In a pan, fry the onions and cumin seeds until onions are soft and translucent
- Combine all filling ingredients together until evenly mixed and ‘mushy’- carrots and peas should still be in tact- and leave to cool
- Next make the pastry by combining the flour water and salt together in a large bowl.
- Add the water, a little at a time, stirring with a wooden spoon, until a moderately soft, yet sticky dough results.
- Transfer the dough to a flat surface dusted with flour and knead, adding flour, a little at a time until the dough is no longer sticky.
- Divide the dough into 7 balls and roll out into until roughly 3mm thick.
- Cut each circle in half.
- Make a ‘glue’ by mixing together some flour and water to attain a runny yet gloopy, white paste
- Brush the straight edge of the pastry bits with the glue and then fold into a cone.
- Spoon roughly 1 tbsp of the filling into each cone and seal the open edge with more glue, pinching to ensure the sides are stuck down.
- Lay the samosas onto a greased baking tray and brush the surfaces with oil.
- Bake at 200C for 25 minutes, turning halfway for a more even finish.
Proof that you don’t have to be a grandma to make these (though if you had to make well over 100 samosas, then they would be required)!