How to make paneer and pea samosas
- A challenge
- January 2019
- Makes 24
- Hands-on time 1 hour
”If there’s an Indian street food that’s known all over the world, it’s the samosa. You can find all sorts of them served everywhere from fancy restaurants to kerbside vendors, in India and beyond.
Samosas can be made with myriad fillings and flavoured with countless spices, but this has to be one of my favourites: a classic mix of paneer and peas.” – Chetna Makan
- 7.7g (2.3g saturated)
- 13.9g (0.6g sugars)
Swap the paneer for an equal quantity of cooked mashed potato for a vegan version.
The filling shouldn’t be hot when you fill the pastry cones (step 4). If you’re in a hurry, you can spread the mixture out over a baking sheet to cool it down more quickly.
When shaping a pastry cone, dampen your hands with a little water to stop it sticking to you.
If you don’t have a deep-fryer, check the oil is hot enough to fry the samosas (step 5) by dropping in a small piece of dough. It will brown in 30-40 seconds when the oil is the right temperature.
Make the filling (step 2) then, once cooled, keep in an airtight container in the fridge for up to 3 days.
Carom seeds are also known as ajwain or ajowan caraway seeds. They have a slightly bitter, herbal flavour and are often used in curry pastes, as well as in breads and pastries. They’re available from Waitrose, Tesco and Sous chef.
Mango powder, also known as amchoor or amchur, is a fruity, citrussy spice powder produced in India from dried unripe green mangoes. It’s available from Waitrose, Tesco, Asian food shops or Sous Chef.
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