Samosas come in a variety of shapes and sizes, depending on the region or state from which they come.
If you are short of time, make these samosas using store-bought filo pastry, which will produce a lighter crust. For a golden and crisp finish, bake these with generous brushings of melted butter. Makes 12-14.
You will need
For the pastry 225g plain or gram flour, plus extra to dust
1½ tsps fine sea salt
1 tbsp vegetable oil, plus extra for deep-frying
5-6 tbsps warm water For the filling 2 tbsps vegetable oil
2 medium onions, peeled and finely chopped
1 large waxy potato (about 250-300g), peeled
1 medium carrot, peeled
1 large garlic clove, peeled and finely chopped
250g mixed mushrooms, cleaned and sliced
75g peas, thawed if frozen
2 tsps ground coriander
1 tsp ground cumin
½ tsp mild chilli powder
½ tsp garam masala
Pinch of caster sugar
Sea salt and freshly ground black pepper
Handful fresh coriander, finely chopped
To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the oil and six tablespoons of warm water. Mix with a butter knife to form a dough, adding more water if the mixture seems too dry.
Tip on to a lightly floured work surface and knead for five to 10 minutes to a smooth dough. Cover with clingfilm and leave to rest in a cool place for 30 minutes.
Meanwhile, prepare the filling. Heat the oil over a medium heat in a karahi or a wide pan. Saute the onions for three to four minutes, stirring frequently until they soften.
Cut the potato and carrot into 1cm dice, tip into the pan and fry for another four minutes.
Add the remaining ingredients, except the fresh coriander, and season well. Stir-fry for a few minutes until the vegetables are tender and the spices no longer taste raw.
Mix in the chopped coriander, transfer to a wide bowl and leave to cool completely.
Divide the pastry into six to seven equal pieces. Make each piece into a ball, then roll out to a circle of about 15cm.
Cut each circle into two equal halves. Working with one at a time, brush the cut edge of the semi-circle with a little water and form a cone shape, sealing the edge.
Fill each cone with the filling up to 1cm from the top. Brush the pastry edges with water and press together to seal the cone. Place on a baking tray lined with baking parchment and make the remaining samosas.
Pre-heat the oven to its lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170°C. Deep-fry the samosas in batches for four to six minutes, turning them over halfway, until they are golden and crisp.
Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve warm.