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

Samosa

Ingredients

Pastry

400g Self-raising flour

3 Tbsp Ghee

1 tsp Salt

1 Tbsp Cumin

1/2 tsp pepper

90g Water (or just enough to combine the flour into a dough)

Filling

200g 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.

Method

    Pastry
  1. In a blender, blitz the ghee and flour until just mixed.
  2. Add the salt, pepper and then the water to combine into a dough.
  3. Set aside.
  4. Filling
  5. Fry the potatoes in a cup of oil until they are light brown.
  6. Heat up a pan with the cooking oil and fry the onions and garlic at low heat for about 7 minutes.
  7. Turn up the heat and fry the mined lamb until cooked. Add the peas, bullion powder and the seasoning.
  8. Set aside.
  9. Make samosa
  10. Take 40g of the dough and roll them into a circle.
  11. Place a spoonful of filling into the dough and sealed them. I make them into triangles.
  12. Deep fry in in a cup of oil at medium heat until golden brown.
https://www.sculleri.com/samosa/

Picture from Kannammacooks.