Olive Magazine

Samosas with kachumber salad

Published: September 28, 2016 at 10:16 am
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  • Preparation and cooking time
    • Total time
    • plus cooling
  • A little effort
  • Makes 12

Celebrate Diwali with millions of families around the world with this authentic Bengali recipe for veggie-stuffed samosas and kachumber salad from South West chef Romy Gill MBE

  • Vegetarian
Nutrition:
NutrientUnit
kcal238
fat13.1g
saturates0.9g
carbs25g
sugars6.1g
fibre2.7g
protein3.6g
salt1.1g
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Ingredients

  • 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

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.

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