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Vegetable samosas

• Romy Gill

Published: August 1, 2022 at 10:16 AM

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Makes 12

A little effort

Total time: 2 hrs

plus cooling

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Try this authentic Bengali recipe for veggie-stuffed samosas and kachumber salad from South West chef Romy Gill MBE. It's a popular snack made around the world to celebrate Diwali

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Make these easy vegetable samosas from Romy Gill, then check out her full West Bengal dinner party menu for more entertaining ideas.

Ingredients

Nutrition

• 2 large potatoes

  unpeeled (about 400g)

• 200g plain flour

  plus more for dusting

• for deep frying vegetable oil

  plus 1 tbsp

• for frying extra-virgin rapeseed oil

• grated to make 1 tsp ginger

• 1 green chilli

  diced

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground coriander

• 1tsp (optional) dried mango powder

• crushed to make 1 tsp fennel seeds

• chopped to make 2 tsp  coriander

• 50g frozen peas

  defrosted

• to serve tamarind chutney

BEETROOT

• 1 tsp nigella seeds

• 4 medium beetroot

  peeled and thickly sliced

• 2 tsp chilli flakes

• 20g caster sugar

• 2 tsp pomegranate molasses

MINT CHUTNEY

• a bunch mint

  leaves chopped

• 1/4 cooking apple

  peeled, cored and chopped

• 1/2 small red onion

  chopped

• 1 small green chilli

  finely chopped

• 1/2 lemon

  juiced

KAMBUCHER SALAD

• ½ small cucumber

  seeded and diced

• 1 small red onion

  diced

• 1 small tomato

  seeded and diced

• 1/2 green apple

  cored and diced

• 1/2 pomegranate

  seeded

• 1/2 lemon

  juiced

• chopped to make 1 tsp coriander

Nutrition: per serving

• kcal238
• fat13.1g
• saturates0.9g
• carbs25g
• sugars6.1g
• fibre2.7g
• protein3.6g
• salt1.1g

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Method

• step 1

  Cook the potatoes whole for 15-20 minutes until just tender but not mushy. Drain and cool. Meanwhile, sieve the flour for the pastry into a bowl. Add a pinch of salt and 1 tbsp vegetable oil, and rub the oil into the flour with your hands until it looks like breadcrumbs, then add 4-5 tbsp water and bring together. Knead briefly until it forms a ball, it should be smooth and soft. Cover the bowl with clingfilm and leave to rest at room temperature for 30 minutes.

• step 2

  Peel the cooled potatoes and cut into 1cm cubes. Heat a drizzle of rapeseed oil in a frying pan, add the ginger, green chilli and all the dry spices and cook for 1 minute. Add the cubed potatoes and cook for 3-4 minutes, tossing with the spices in the pan. Add the chopped coriander, peas and 1 tsp salt, and keep cooking for 2-3 minutes on a low heat. The veg should be well coated with spices. Check the seasoning and add a pinch of salt if you like. Remove from heat and cool.

• step 3

  For the beetroot, add 1 tbsp rapeseed oil to a hot pan. Add the nigella seeds and, once they start sizzling, add the beetroot and cook for 2-3 minutes on a high heat. Add all the other ingredients, 1 tsp salt and 100ml water. Cover with a lid and cook on a low heat for 10-12 minutes until tender but not too soft. Leave to cool.

• step 4

  Divide the rested pastry into 6 equal-sized balls. Roll each ball into a circle on a lightly floured worksurface to approximately 15cm diameter, then cut in half. Brush the edges with warm water. Bring the straight edges together to make a cone and fill with a heaped tbsp of the filling. Pinch and seal the open edge with a fork. Repeat with the remaining dough and filling.

• step 5

  Heat a pan of vegetable oil 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Deep-fry the samosas, two at a time, for 4-5 minutes until light brown and crisp. Drain on kitchen paper, then transfer to a baking sheet and keep warm in a low oven while you fry the rest in batches.

• step 6

  To make the mint chutney, tip all the ingredients into a small blender with a pinch of salt and 1 tbsp water and whizz until smooth. Tip into a bowl.

• step 7

  Mix the kachumber salad ingredients in a bowl with a pinch of salt. To serve, spread some tamarind chutney onto 4 plates. Top with samosas, some mint chutney, beetroot slices and salad on the side.

Click here for our easy vegetarian entertaining ideas

Authors

Romy GillChef

Romy is a British/Indian chef, food writer, author and broadcaster.

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