Samosa Recipe please

Has anyone got a good samosa recipe tat they use.Vegetarian one would be good, thankyou

Hey Nauru

I use the one online from food lovers...getting link...

here you go:

http://www.foodlovers.co.nz/recipes/vegetable-samosa.html

My partner and I are vegetarians (although I have been known to have a wee bit of roast lamb of late shhhh) but hope you enjoy :)

Samosa

Ingredients:

For the pastry:
2 cups flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water

For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped

1 cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green coriander (cilantro)
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
2 Tbsp. lemon juice
oil for deep frying

Method:

Pastry

Sift the flour and salt into a bowl.
Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface.
Knead the dough for about 10 minutes or until it is smooth.
Make a ball.
Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag.
Set aside for 30 minutes or longer.


Make the stuffing.

Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chili, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.


Making the Samoas

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight.
Roll this ball out into a 7 inch (18 cm) round.
Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam.
Glue this seam together with a little water.
Fill the cone with about 2 1/2 tablespoons of the potato mixture.
Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide.
Press the top seam down with the prongs of a fork or flute it with your fingers.
Make 7 more samosas.


Frying the Samoas

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok.
When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.
Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Drain on paper towel

lol man that is huge.... we have a vegetarian in the house and i make a huge batch of these and find they freeze well too! and i only roll mine out to about 5 inches round so the samosa are smaller

Thanks everyone for your recipes, I've just made the filling for now, not too spicy as they are for children as well as adults, I will make them tomorrow.Thought that I would bake them rather than frying them.I also made Tamarind chutney to go with them.

nauru, Alison Holst has a baked filo version which is lighter and acceptable to children.I can post it if you're interested.

This is a Gordon Ramsay recipe

Curried Chickpea Samosas

225g plain flour, plus extra to dust
1½ tsp fine sea salt
1 tbsp melted butter (or oil)
5–6 tbsp warm water
Vegetable oil, for deep-frying
For the filling:
2 tbsp vegetable oil
1 tsp hot curry powder, or to taste
1 tsp garam masala
½ tsp ground cumin
½ tsp ground turmeric
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2.5cm knob of fresh root ginger, peeled and grated
1 green chilli, deseeded and finely chopped
400g tin chickpeas, rinsed and drained
200ml water
½ tsp sea salt
100g peas, thawed if frozen, blanched if fresh
Juice of ½ lemon, or to taste

To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tbsp warm water. Mix with a round-bladed knife to form a dough, adding another 1–3 tsp water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5–10 minutes to a smooth dough. Wrap in cling film and leave to rest in a cool part of the kitchen for at least 30 minutes.

For the filling, heat the oil in a wide frying pan or wok. Add the curry powder, garam masala, cumin and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4–5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

Divide the pastry into 6 or 7 equal pieces. Now roll out the pastry and shape the samosas.

Heat a 6mm depth of oil in a deep heavy-based saucepan or wok over a medium heat to 180–190ºC. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6–8 minutes. Drain on a tray lined with kitchen paper and keep warm in a low oven while cooking the rest. Serve hot or warm

Thanks everyone for all the recipes which I have noted for future ref.I used the food lovers recipe as it wasn't too spicy for the children that were there and added some cauliflower to the filling.I also used Filo pastry and baked them instead of frying.They were a great success and everyone asked for the recipe for them and the Tamarind chutney.