Tag Archives: Samosas

Recipe of the Week – 18th July 2016 – Easy Vegetable Samosas


These are a staple snack for when I do a market or festival stall for the cafe. They are very easy to make and always sell really fast. They work well as party food too!

Makes 16

Ingredients

8 large tortilla wraps

500g baby potatoes, finely diced

3 large carrots, peeled and finely diced

200g frozen peas

4 tbs sunflower oil

2 tsp cumin seeds

2 tsp fennel seeds

1 tsp turmeric

1 tsp dried chilli flakes (optional)

Salt and pepper

20ml soya milk

Method

1. Place the diced potatoes and carrots in a large saucepan of boiling water and simmer for 5 minutes. Add the peas and simmer for a further 2 minutes. Drain and set aside.

2. In a small frying pan, gently dry-fry the spices for 1 minute, ensuring they don’t burn.

3. Mix the spices with the vegetables and 1 tbs sunflower oil. Season well.

4. To prepare the wraps, cut each in half, then trim to approximately 4 fingers width on each side.

5. Place 2 tbs of the mixture in the middle of each trimmed half, fold both sides over, turn over and seal with a light brushing of the soya milk to seal the flaps. (This takes a bit of practice, but it’s worth it!)

6. Heat 1 tbs of the oil in a large frying pan, and gently fry the samosas for 1 minute each side, until brown (I find you can do 6 at a time in a large pan). Use another 1 tbs oil for each batch.

7. Serve warm or cold with mango chutney, or a side salad.

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Recipe of the Week – 8th September 2014 – Vegetable Samosas

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I have recently been asked to re-make my vegetable samosa recipe at the Cafe and have also been asked by a number of customers for the recipe and method, so here goes – hope you all enjoy making them at home as much as I do!

Makes 16

Ingredients

1 pack of 8 wheat tortillas
2 large potatoes, peeled and finely diced
2 medium carrot, peeled and finely diced
100g frozen peas
6 tbs sunflower oil
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
Salt and pepper
20 ml milk (or soya milk for vegan) to seal

Method

1. Add the diced potatoes and carrots to a saucepan of salted water, bring to the boil and simmer for 10 minutes. Add the frozen peas, return to the boil and simmer for a further 5 minutes.
2. Meanwhile, dry roast the whole spices in a small frying pan for 1 minute, taking care not to burn. Take off the heat and mix in the turmeric and seasoning to taste.
3. Drain the vegetables, add 2 tbs oil and the spices, and mix together well.
4. To make the tortilla casing, take each wrap and halve, then cut parallel at a spacing of approximately four fingers’ width on each side. Repeat until you have 16 wide strips.
5. Take each strip and place a large tablespoon of the vegetable mixture in the middle. Fold each side of the wrap over at 45 degrees, forming two pointed ‘ears’. Turn over and seal with a little brushed milk. Turn over again and seal the main fold. Repeat to make 16 samosas.
6. Heat 2 tbs oil in a large shallow frying pan on a medium heat and fry the samosas gently in batches of 6 for approximately 1 minute until brown, then turn over. Repeat adding more oil if required.

Recipe of the Week – 8th April 2013 – Vegetable Samosas

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These are a quick and easy way of providing great tasting party food for any occasion, or as a side to a salad or curry. I used to make these in large batches when I sold food on a market stall, and still do make them to raise funds for my local playgroup, as they seem to be universally popular, even among veggie sceptics!

Makes 16

Ingredients

1 pack of 8 wheat tortillas
2 large potatoes, peeled and finely diced
2 medium carrot, peeled and finely diced
100g frozen peas
6 tbs sunflower oil
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
Salt and pepper
20 ml milk (or soya milk for vegan) to seal

Method

1. Add the diced potatoes and carrots to a saucepan of salted water, bring to the boil and simmer for 10 minutes. Add the frozen peas, return to the boil and simmer for a further 5 minutes.
2. Meanwhile, dry roast the whole spices in a small frying pan for 1 minute, taking care not to burn. Take off the heat and mix in the turmeric and seasoning to taste.
3. Drain the vegetables, add 2 tbs oil and the spices, and mix together well.
4. To make the tortilla casing, take each wrap and halve, then cut parallel at a spacing of approximately four fingers’ width on each side. Repeat until you have 16 wide strips.
5. Take each strip and place a large tablespoon of the vegetable mixture in the middle. Fold each side of the wrap over at 45 degrees, forming two pointed ‘ears’. Turn over and seal with a little brushed milk. Turn over again and seal the main fold. Repeat to make 16 samosas.
6. Heat 2 tbs oil in a large shallow frying pan on a medium heat and fry the samosas gently in batches of 6 for approximately 1 minute until brown, then turn over. Repeat adding more oil if required.