Samosa
Allergens
Gluten
Mustard
For
Persons
300
g
Flour
Flour for the work surface
1
tbsp
Rapeseed oil
Salt
1.50
dl
Water, lukewarm
225
g
Potatoes
3
tbsp
Oil for frying
1
tsp
Fennel seeds
3
tsp
Mustard seeds
1
garlic clove(s)
10
dried curry leaf(s)
2
tsp
Garam Masala
1
tsp
ground turmeric
1
dl
water
freshly ground pepper
For the filling, peel the potatoes and cut them into 5 mm cubes. Boil in salted water for 20 minutes until tender, then drain.
Heat the oil in a frying pan over a medium heat and toast the fennel and mustard seeds. Peel and finely chop the garlic, then add it to the fennel and mustard seeds along with the diced potatoes and fry briefly.
Add the remaining spices, sauté briefly, then deglaze with 1 dl water. Season with 1 teaspoon of salt and a little pepper.
Roll out the pastry on a lightly floured work surface to a thickness of 2–3 mm and cut into about 20 equal-sized squares, each approximately 8 cm in size. Place a little filling in the centre of each square, brush the edges of the pastry with water and fold over the filling to form triangles, pressing the edges firmly together with a fork.
Place the samosas on a baking tray lined with baking paper and bake in the oven at 200 degrees (fan) for about 25 minutes.
Heat the oil in a frying pan over a medium heat and toast the fennel and mustard seeds. Peel and finely chop the garlic, then add it to the fennel and mustard seeds along with the diced potatoes and fry briefly.
Add the remaining spices, sauté briefly, then deglaze with 1 dl water. Season with 1 teaspoon of salt and a little pepper.
Roll out the pastry on a lightly floured work surface to a thickness of 2–3 mm and cut into about 20 equal-sized squares, each approximately 8 cm in size. Place a little filling in the centre of each square, brush the edges of the pastry with water and fold over the filling to form triangles, pressing the edges firmly together with a fork.
Place the samosas on a baking tray lined with baking paper and bake in the oven at 200 degrees (fan) for about 25 minutes.
Tips
Ginger raita (page 101) goes very well with these samosas. Traditionally, they are deep-fried rather than baked. The filling can also be made with other vegetables (including vegetable leftovers).
If you find the samosas too pale, you can brush them with a mixture of oat drink and turmeric.
If you find the samosas too pale, you can brush them with a mixture of oat drink and turmeric.
Nutrients per portion 370kcal
CO₂ equivalent per portion 94g