These are a bit cheaty, and a bit naughty, but the cheat sort of helps to stop them being entirely bad for you, if that makes sense, because it means using filo pastry instead of dense, floury, eggy pastry.
You could of course use whichever vegetables you like best, but I picked potatoes, peas, onions and carrots because they are sort of traditional. In the same way, you can use whichever seasonings and spices you prefer.
You will need, to make about 10:
8 or 9 new potatoes or 2-3 larger potatoes
1 cup frozen peas
2 cloves garlic
Small knob of ginger
Medium knob of butter
2 tsp garam masala
1 tsp turmeric
1 tsp chilli powder
Salt and pepper
You can make the filling in advance if you’d like, but you are dealing with vegetables so don’t let them sit for too long. I made the filling at around 2pm and allowed it to cool, starting the wrapping process at around 7pm.
1. Slice the onions.
4. Heat some groundnut oil in a pan. Add the onions and turn the heat down to medium to low. Cook out until translucent then add the ginger and garlic. Once those have cooked out, tip in the carrots and stir.
5. Add in all of the spices and season well.
8. If you’ve ever worked with filo pastry before, you’ll know to try to avoid a hot and dry environment, that you need to work quickly and that you need to keep moisture in. You could try laying it out on a damp tea towel, but as long as it isn’t too hot in the roo , the melted butter should keep it pliable. Melt the butter then lay out the filo. Take a pastry brush and use it to lightly butter the first sheet all over, then cut in half – scissors work best for this. It’ll be much easier to work with and provide you with a neater finish if you use a whole sheet, but I was trying to keep the calories low.
9. Spoon 3 tablespoons of the vegetable mixture into the corner of one of your sheets and push into a sort of triangle shape. Then push your finger against the longest edge and flip over so that the pointe corner folds inwards.
20. Fold the edge in, then continue to fold and wrap the best you can. I admit that these didn’t turn out as nearly as I’d planned, but they were light and delicious so I’ll take that as a win! There are various tutorials on how to do this online, such as by forming a cone first then filling it, but I’m not that dexterous! Importantly, though, always remember to butter any piece you fold over so that it adheres well.
22. Preheat the oven to about 200C and line some baking trays with foil. Butter the samosas all over, on both sides, and place on the trays. Put in the oven and bake until nice and brown. This could take some time so be patient, and remember to flip over to brown the other side.
23. Serve immediately with salad or vegetables and something to dip into, like chilli sauce, mango chutney or a spiced yoghurt. Once cook, you can refrigerate or freeze, and they are even better reheated the next day!