We went for Indian food yesterday and small boy wanted some samosas. There were two kinds on the menu: vegetarian and meat. He ordered the meat one, and regretted. He really likes the potatoes and peas in vegetarian samosas.
Since I have some minced lamb from lunch, I decided to re-concoct it and make samosas out of them. Easy recipe and a hit with my fussy eaters. I didn’t make vegetarian samosas, but one that has very little meat and mostly filled with fried potatoes and peas spiced with cumin and fennel seeds.
Samosa
Ingredients
Pastry
- 400 g Self-raising flour
- 3 Tbsp Ghee
- 1 tsp Salt
- 1 Tbsp Cumin
- 1/2 tsp pepper
- 90 g Water or just enough to combine the flour into a dough
Filling
- 200 g Minced lamb
- 5 medium potatoes skinned and diced
- 1/2 cup peas frozen
- 1 tsp bullion powder
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp chilli powder
- 1 Tbsp Oil
- 5 cloves Garlic minced
- 1 Large onion finely diced
- Salt and pepper to taste
- 1 cup of oil for deep frying the potatoes and later the samosas.
Instructions
Pastry
- In a blender, blitz the ghee and flour until just mixed.
- Add the salt, pepper and then the water to combine into a dough.
- Set aside.
Filling
- Fry the potatoes in a cup of oil until they are light brown.
- Heat up a pan with the cooking oil and fry the onions and garlic at low heat for about 7 minutes.
- Turn up the heat and fry the mined lamb until cooked. Add the peas, bullion powder and the seasoning.
- Set aside.
Make samosa
- Take 40g of the dough and roll them into a circle.
- Place a spoonful of filling into the dough and sealed them. I make them into triangles.
- Deep fry in in a cup of oil at medium heat until golden brown.
Picture from Kannammacooks.
