Samosas
Samosas are very easy to make if you can get hold of the ready-made pastry. In this video I show how to make the pastry, how to create the triangular shape, and also how to bake samosas for a healthier option.
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| Ingredients
For the filling
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Instructions
- Sieve the flour into a bowl and add the vegetable oil and the salt. Add 125 ml (4 fl oz/½ cup) water and mix to make a smooth and soft dough.
- Knead the dough on a lightly floured surface for 2-3 minutes, then leave the dough to rest for 5-10 minutes.
- Prepare the filling by mixing together the filling ingredients in a large bowl.
- Tear off a piece of dough the size of a golf ball. Form it into a sausage and roll out on a floured surface with a rolling pin into a rectangular shape which is slightly bigger than the cardboard template.
- Place the template on the pastry and trim around the template.
- Place about 1½ tbsp filling on one end of a sheet of samosa pastry. Fold over one corner and press the edges together. Now fold the newly formed triangle over and press the edges together.
- Brush the remaining triangular flap of pastry with water and fold it over to complete the triangular samosa shape. Place it on a floured tray while you make the remaining samosas.
- EITHER: Deep fry the samosas at 180°C for about 6 minutes.
- OR: Shallow fry the samosas for about 3 minutes each side.
- OR: Place the samosas on a greased baking tray, brush with milk and bake at 200°C for 25-30 minutes.
Titli's Tips
It is possible to freeze the samosas uncooked, but how well they defrost depends on the water content of the potato. Much better to freeze them cooked and reheat in a hot oven when needed.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 152
7%
Calories from Fat 67
Total Fat 7.5g
11%
Saturated Fat 2.2g
11%
Unsaturated Fat 5.1g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 19.1g
6%
Dietary Fibre 1.1g
4%
Sugars 0.5g
Protein 2.6g
5%
Cholesterol 0.3mgs
0%
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