Name: Home-made vegetable samosas
Total time: 3600 s
Yield: 8
Ingredients: 240 gram plain flour; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon fast-action dried yeast; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 60 millilitre oil; 250 millilitre water; 2 tablespoon olive oil; 150 gram frozen garden peas; 150 gram onion; 150 gram carrot; 150 gram potato; 1 tablespoon curry powder; 1 tablespoon ras el hanout; to taste salt; to taste black pepper; 1 litre vegetable oil

Step 1

Prepare the filling by sautéing the onions (150 g) , M&S frozen British garden peas (150 g) , carrots (150 g) and M&S maris piper potatoes (150 g) with olive oil (30 mL) until softened.

Step 2

Add the curry powder (6 g) and ras el hanout (7 g) .

Step 3

Season the mixture with pepper (to taste) and salt (to taste) .

Step 4

Set the mixture aside to cool.

Step 5

To make the samosa dough, mix the plain flour (240 g) , paprika (2 g) , salt (2 g) , yeast (3 g) , salt (3 g) and pepper (as needed) well.

Step 6

Add the oil (60 mL) and mix again, then gradually add the water (250 mL) and combine.

Step 7

Knead the dough for 10 minutes by hand or in a stand mixer, then allow it to rest for 20 minutes.

Step 8

On a floured surface, roll the dough out until it is a couple of millimetres thick.

Step 9

Cut the dough into circles, fill each circle with the vegetable mixture and then seal each one to form a parcel.

Step 10

Heat vegetable oil (1 L) to 200˚C and deep fry the samosas until golden brown.

Step 11

Serve with a selection of M&S dips, such as mango chutney or lime pickle.

Home-made vegetable samosas

RECIPE

Ingredients

For the samosa wrappers

For the filling

For frying

Method

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