H.ohm Made Samosas & Chutney
Updated: Jun 13
This recipe may seem complex but in all honesty its worth every preparation, better than any froze store brought samosas. With this recipe you might want to open your own little Indian restaurant. Samosas have always been a favorite of mine. Influenced by growing up in an Indian family they will always find a place in my heart, although a temptation to yourself make sure you share some with your family! 😉
2 cups All purpose unbleached flour
2 tsp oil of choice
1/4 tsp salt
Potato & Peas Filling:
1 tsp of coconut oil
4 potatoes boiled (skin on)
50g frozen green peas
Herbs & Spice
½ tsp of cumin seeds
1 tsp of salt
½ tsp chilli powder
2 chillies, finely chopped
1-2 tsp of garam masala
1 tbsp ginger, grated, 1 cardamon
2 tbsp of fresh coriander, chopped
1 tbsp plain flour in a small bowl
Splash of cold water
Cook the potatoes gently with the skin on (do not boil too vigorously) for about 25 minutes until soft. Remove from the heat and leave to cool. Once cooled peel the skin off with your fingers.
Cut into small 1cm sized cubes and place in a large bowl.
In a small frying pan heat the oil and fry the cumin seeds. When sizzling, carefully add the peas and fry gently for a few minutes to soften. Remove from the heat and leave to cool before adding to the potatoes.
Add the grated ginger, salt, chillis, chilli powder, garam masala and fresh coriander to the potatoes and stir – check seasoning and refrigerate for 10 minutes.
Make some flour glue by adding water (not to much) to the flour and mix into a thick & sticky paste.
Place flour, oil and salt in a bowl and rub the mixture together.
Using your hand begin to sprinkle in a little water at a time to bring the dough together.
Continue to add the water in this way until the dough comes together. Using wet hands knead the dough until it is soft and no longer sticking to your hands or the bowl.
Refrigerate for 10 minutes. Heat up a frying pan on the lowest heat setting.
Take a small tangerine-sized ball of the dough and roll it between your palms to make a smooth ball.
Flatten and roll out with a rolling pin to create a thin round disc the size of a side plate, flouring when necessary. Place the disc on the pan for 4 seconds. Remove and place on a chopping board.
Using a sharp knife slice the disc in half so you are left with 2 semi-circles.
Forming the samosa
Place one semi-circle on your hand with the flat edge at the top and the cooked side facing you. Dip your finger in the paste and spread it across the straight edge.
Fold in the two corners so they meet in the middle ensuring one edge overlaps the other and press together to seal all the way down to create a smooth upside down cone.
Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the potato filling to 2/3 of the way up.
Seal the opening with the paste, creating a triangle pastry. Lie on the tray and pat down to even the filling out. Repeat with the remaining dough until all your samosa cone’s are made.
Cooking the samosa
Heat the oil, test it’s hot enough by dropping in a little bit of pastry – if it bubbles and floats to the top immediately then the oil is ready.
Very carefully slip one samosa into the hot oil being careful that the hot oil doesn’t splash out. Leave the samosa to cook for a few seconds. As the pastry begins to bubble turn it over using a slotted spoon.
Leave it to cook gently until it turns a beautiful golden brown. Once it’s cooked remove from the oil and set on some kitchen paper. As you become more confident, fry 2 or 3 samosas at the same time.
Apple Chutney & Tamarind Chutney
Ingredients: 150grams Raw pressed Tamarind (with seeds) & 2 Green Apples – 1/2 fresh green chilli – 1/4 tsp tumeric – 1 fresh garlic cloves – 1/2 tsp chilli – 1/4 cup fresh coriander – 3 tsp Raw brown sugar – 1/4 tsp himalayan salt – 1/4 tsp salt – 1 fresh lemon
Add peeled and medium cut apple to a blender, along the coriander, lemon juice and garlic clove.
Blend and pulse until smooth then add in the salt to season.
Refrigerate and serve cool!
If using a block of tamarind hydrate the tamarind by covering it with hot water and soak for putting top boil on medium heat for
Then put the chilli, tumeric, raw brown sugar and salt in the pan and allow to cook for about 15mins.
Stir the finely chopped vegetables into the tamarind water.
Add a splash of lemon juice (depending on how tart the tamarind is)
after 15min, allow the chutney to cool down and then sieve.
Check seasoning before serving and adjust if required.