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SAMOSAS

The samosa is claimed to have originated in the Middle East. Today Samosas are identified with Indian Food with spicy fillings, and enjoyed as an appetiser before a curry. 

Inspired by Simple ways to Success - India - Das Sreedharan

Samosas
1. Choose the fillings from the selection below

Spicy Potato

Green Bean and Peas

Vegetable and Cashew Nut

Chicken

Spicy Lamb

Pilchard

2. Get the dough

Today most supermarkets all over the world supply the ready Samosas dough, a good alternative is the Greek Filo pastry. Both are perfect alternatives to home made pastry.

If using Samosa Dough:

watch  Youtube: https://youtu.be/jHIcEKy6ihU

If using Greek Phyllo Pastry:

  • Roll out phyllo pastry.

  • Place the rectangle in front of you with longer side in front

  • Cut rectangle down the middle

  • Lift one half and place on top of the other half.

  • Take one sheet from the top of the pile, lay it in front of you.

  • Cover the pile with a wet cloth so that the sheets don't get dry.

  • With a teaspoon spread some oil in the middle.

  • Fold sheet in 3 and spread some more oil at each folding.

  • Now you have a triple long sheet of Phyllo to put the filling in.

  • Place filling in the left bottom corner and fold as in the diagram above.

Bake Samosas

Preheat oven at 180°C (350°F)

Spray baking tray with cooking spray

Place Samosas on tray.

Brush with little beaten egg (1 yellow and few drops of water)

Bake for about 1/2 hour till crisp and golden.

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Fry Samosas

Fill a deep-fryer (2/3 full) or an heavy based saucepan or wok with sunflower oil.

Heat the oil to 180°C (350°F)

Fry the samosas, without overcrowding the dish, for 2 to 3 min until golden. Repeat as often is necessary till all the samosas are fried. 

Drain on kitchen paper and serve hot or cold.

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