Vegetable Samosa, illustrated by Kai Nodland

Posted on
in Cookbook, Illustrated Recipes, Recipes, Dips & Pieces, Jams, Chutneys & Sauces

Vegetable Samosa by Kai Nodland

Vegetable Samosa, illustrated by Kai Nodland

Posted on
in Cookbook, Illustrated Recipes, Recipes, Dips & Pieces, Jams, Chutneys & Sauces

Samosa are one of those foods that your guests will rarely say no to when passed around on platter. If you’re not up for making the pastry you can use ready made puff pastry or spring roll pastry instead.

Artwork by Kai Noland (pen on paper)

Vegetable Samosa

Samosa pastry

225 g (8 oz/11/2 cups) plain (all-purpose) flour
3 tablespoons semolina
1/2 teaspoon salt
60 ml (2 fl oz/1/4 cup) grapeseed oil

Samosa filling

1 tablespoon grapeseed oil
1 small onion, halved and thinly sliced
1/2 teaspoon cumin seeds
40 g (11/2 oz/1/4 cup) cashews, roughly chopped
180 g (61/2 oz) all-purpose potatoes, peeled, boiled and roughly mashed
1/2 long green chilli, seeded and finely chopped
1/4 cup coriander (cilantro) leaves and stems, chopped
35 g (11/4 oz/1/4 cup) baby green peas
1/2 teaspoon garam masala
2 tablespoons currants
1 tablespoon lemon juice
1/2 teaspoon salt

Tomato chutney

80 ml (21/2 fl oz/1/3 cup) grapeseed oil
1 red onion, finely sliced in rings
1 tablespoon ground turmeric
1 tablespoon brown mustard seeds
2 teaspoons ground cumin
400 g (14 oz/12/3 cups) tinned whole tomatoes, roughly chopped
60 ml (2 fl oz/1/4 cup) cider vinegar
45 g (13/4 oz/1/4 cup) soft brown sugar

Yoghurt tamarind chutney

1/2 teaspoon ground cumin seeds
250 g (9 oz/1 cup) plain yoghurt
2 tablespoons tamarind paste
1/2 teaspoon chilli powder

1 To make the samosa pastry, mix together the flour, semolina and salt in a bowl. Combine the grapeseed oil and 80 ml (21/2 fl oz/1/3 cup) warm water, then add to the dry ingredients, using your hands or a flat-bladed knife to bring the dough together, adding a little more water if necessary. Once the dough comes together easily, turn out onto a lightly floured work surface and knead for 5 minutes until smooth. Wrap the pastry in plastic wrap and let it rest for 30 minutes.

2 To make samosa filling, heat the grapeseed oil in a saucepan over medium–high heat. Add the onion and cook for 2 3 minutes, or until golden. Reduce the heat to medium, add the cumin seeds and cashews and cook for a further 2 minutes. Add the potato and 2 tablespoons water and continue to cook, stirring for a further 2–3 minutes. Remove from the heat, add the remaining filling ingredients and stir well to combine. Set aside to cool.

3 To assemble the samosa, divide the pastry into ten even-sized portions. Roll each portion into a 15 cm (6 inch) circle. Cut each circle in half to make semi-circles. Arrange each semi circle with the straight edge at the top. Fold the sides in towards the centre so they slightly overlap and press to seal, keeping them separate from the back, to create a ‘pocket’. Press a couple of teaspoons of mixture inside each samosa pocket. Seal the open end by folding over the pastry and pressing the sides firmly together, then curl over the edges. Repeat with remaining pastry pockets and filling.

4 To cook the samosa, fill a large heavy-based saucepan with enough oil so that it is about 4 cm (11/2 inches) deep and heat the oil — it is hot enough when a little pastry is dropped into the oil and it bubbles furiously. Lower the samosa into the hot oil, in batches, and deep-fry for 2–3 minutes, or until golden brown — it is best to start cooking the samosa over low heat and gradually increasing the heat, this will make the samosa pastry crispy. Drain on paper towel and serve hot with the tomato and yoghurt tamarind chutneys. chutneys.

5 To make the tomato chutney, heat the oil in a saucepan over medium-low heat. Add the onion and cook for about 5 minutes, or until it has softened. Add the turmeric, mustard seeds and cumin and cook for 2 minutes, or until the mustard seeds start to pop. Add the tomatoes, vinegar and sugar and simmer, stirring often, over a medium–low heat for 20–30 minutes, or until the chutney is thick and rich. Season with sea salt to taste and refrigerate until ready to serve.

6 To make the yoghurt tamarind chutney, dry-fry the cumin seeds in a small frying pan for about 20 seconds over medium heat, until fragrant. Remove from the heat and add to a bowl with the remaining ingredients, stirring well to combine. Refrigerate until ready to serve.

NOTE: The chutneys can be stored in the refrigerator for about 4 days