Liz Earle was Joined by Rahul Mandal on Sunday at The Handmade Festival 2019 and together they made some delicious Samosas.
He shares the recipe with us below - happy baking!
Preparation time: 20-30mins
Cooking time: 30mins
- 175g plain flour
- 40g cold unsalted butter (ghee)
- Pinch of salt
- ½ tsp nigella seeds
- 60-70ml lukewarm water
- 200g potato (peeled, boiled and diced about 1 cm)
- 1-2tbsp sunflower oil
- 1/2 medium onion finely chopped
- 1tsp caster sugar
- 1tsp Bengali five spice
- 1tsp ginger paste/minced ginger
- 1tsp garlic paste/minced garlic
- 1tsp turmeric
- 1 medium tomato chopped
- 125g panner (diced)
- 1tbsp currants
- 2tbsp frozen petits pois
- 50g shelled skin on peanuts
- 1tsp salt (salt to taste)
- Handful of chopped coriender
To deep fry
- 500ml-1l sunflower oil
1. First, make the pastry. Measure, flour, salt and butter/ghee and mix them well using hand. Add the nigella seeds. Start mixing the water little by little and make a dough. Knead the dough for about a minute and set aside covering in cling film
2. To make the filling, in a pan oil and fry the peanuts. When lightly coloured take it out of the pan and drain on kitchen towel.
3. Now, add chopped onions with a tsp of sugar. Let it cook for a minute, then turn the flame down, cover and cook for about 3mins till the onions are translucent. Add ginger and garlic paste. Cook for 2mins then add turmeric with a little water (50ml).
4. When the mix became aromatic, add chopped tomatoes, salt and mix well. Cook with the lid on for 5mins till tomatoes have disintegrated.
5. Add the cooked potato and mix, mashing them slightly. Stir in the paneer, petits pois and currants. Transfer the filling in a shallow dish and place in the fridge to cool. When cooled mix in the peanuts.
6. Divide the dough in 6 pieces. Roll each piece to make a ball. Roll each ball of dough to an oval shape.
7. Turn the oval so the narrow end is closest to you. Cut the oval in half.
8. Place the half oval shaped dough on your palm with the straight edge nearest to your wrist. Brush the straight edge with water around edges and fold the right corner to meet the left and form a cone. Pinch the open edge to seal.
9. Divide the filling into 12 equal portion and spoon 1 portion into the cone. Fold the rounded edge down over the filling to create a three dimensional pocket and pinch the edges together to seal. Repeat for rest of the dough and filling.
10. To fry, heat the oil in a large pan or wok. The oil temp should not go above 160C.
11. Fry the samosas in a batch of 3 till golden brown outside (2mins each side). Drain them on kitchen towel and serve.