Samosas
Following our successful week of samosa cooking the recipes for potato, sweetcorn and cheese, and coconut are shown below courtesy of Larissa. Enjoy.
Potato Filling
Ingredients- 2 Large Potatoes — pre cooked and cubed into small pieces
- 1 Medium Onion — finely chopped
- 3 Spring Onions — finely chopped
- Small bunch of Coriander — finely chopped
- 1 Teaspoon of Mustard Seeds
- Quarter Teaspoon of Turmeric Powder
- 1 Medium Chilli — deseeded & finely chopped
- Salt to Taste
- Samosa sheets
- Flour
- Cooking Oil
Instructions
Combine all of the above in a bowl ensuring that all ingredients are well combined. Fold & fill samoosa sheets and seal ends with a paste of flour and water. Fry in shallow oil over medium heat, turning regularly. Samosas are cooked when they are a light brown colour. Drain on absorbent paper and allow to cool before eating.
Sweetcorn & Cheese Filling
Ingredients- 1 and a half cups of whole sweetcorn
- Half a cup of grated cheese
- 3 Spring Onions — finely chopped
- Small Bunch of Coriander — finely chopped
- 1 Medium Chilli — deseeded & finely chopped
- Salt to Taste
- Samosa sheets
- Flour
- Cooking Oil
Instructions
Combine all of the above in a bowl ensuring that all ingredients are well combined. Fold & fill samosa sheets and seal ends with a paste of flour and water. Fry in shallow oil over medium heat, turning regularly. Samoosas are cooked when they are a light brown colour. Drain on absorbent paper and allow to cool before eating.
Coconut Filling
Ingredients- 1 Cup dessicated coconut
- 2 Tablespoons of sugar
- 2 Tablespoons of sesame seeds
- Samosa sheets
- Flour
- Cooking Oil
Instructions
Combine all of the above in a bowl ensuring that all ingredients are well combined. Fold & fill samosa sheets and seal ends with a paste of flour and water. Fry in shallow oil over medium heat, turning regularly. Samoosas are cooked when they are a light brown colour. Drain on absorbent paper and allow to cool before eating.
