STEP BY STEP RECIPE: SAMOSAS
Since my Instagram post about the samosas I did last week generated many likes, I decided to do a step by step recipe about it. If you know the technique to fold samosas, it’s not very tricky to do them. I made some step by step photos on how to fold them and you can additionally find videos on Youtube about the fold technique.
You can fill your brick sheets with anything you want. I did three different fillings you may want to re-cook or you can simply invent your very own ones. I did one morocco style filling, a hearty potatoes vegetable mix. The second kind of samosas is a mexican inspired flavour with salsa, jalapenos and corn. And the third one is asian inspired with a fresh minty taste, soy sprouts and red cabbage and sesame oil.
WHAT YOU NEED
Brick sheets cut in two, like these here
- 2 peeled and cubed potatoes
- 1 peeled and cubed carrot
- 1 handful of peas
- 1 handful of cubes brocoli
- 2 tsp ras el hanout spice
- some butter to roast
Boil the carrot and potatoes in water and add the rest of the vegetables 5 minutes before they are ready. But the butter in a pan to roast the vegetables and add the salt and spice.
- 2 tbsp store-bought salsa
- 2 tbsp grated cheddar
- 1 tbsp jalapenos
- 2 tbsp corn
- 1 tin of tuna
Mix all the ingredients but make sure not to add too much salsa, the filling shouldn’t be too wet.
- 1 can of cannellini beans, mashed
- 1 handful of soy sprouts
- 1 handful of red cabbage
- 10 mint leaves
- 1 tbsp of sesame wok oil
- salt and pepper
Heat the oil and roast the vegetables in a pan. Add the salt and pepper. I shredded the cannellini beans and the mint with a blender shaft, but you can do it with a fork if you don’t want to have too much dishwashing to do. Add the spices.
Now your fillings are ready and they should look like this
Time to fill your brick sheets. Here is my step by step guide in pictures:
Bake the samosas at 200°C for 20 minutes. They should be crispy but not too brown. The advantage to bake them instead of putting them in the deep fryer is that they are way healthier and your kitchen doesn’t stink.
I bought sweet chili sauce to dunk them in but that’s a matter of taste if you want to it them with sauce or enjoy their taste without flavour enhancer.