Thursday, December 22nd, 2016
Let’s face it, Christmas leftovers are always yummy, but sometimes, we have way too many leftovers and it’s nice to make something a little spicy and tasty, these somosas are an easy recipe, which I tried out, especially for you and if you have the patience, they are delicious with drinks or part of your buffet, I always cook them, whether baked or fried and then freeze them, it’s just a little more convenience and we all like a bit of easy home cooking, don’t we?
If you decide to make the pastry from scratch, then you can find the full recipe here: /recipe/vegetable-somosas/
I made vegetable ones, so had potato, sweet potatoes, baby corn, peas, parsnips, brussels, carrots and brocoli, you may add turkey or any other vegetables.
For the spicing, weigh your left overs and for each 500 grams, season as follows:
1/2 tsp garam masala, 1tsp chilli flakes, 1 tsp cumin seeds, 1 tsp salt added to a fried onion and mix this into a big bowl with your leftovers, add a good handful of fresh coriander or parsley to add freshness, give the mix a good stir, keep this cool. Taste the filling, it needs to be spicy and salty as the pastry is so plain, remember root veges can be sweet and we need a spicy, savoury hit.
Now make some glue, 1/2 a cup of plain flour and water to make a glue.
I used ready made filo pastry, brought from the chiller isle in the supermarket and each sheet was cut into 7 strips
Work with one strip at a time, paint the whole strip with glue and place a teaspoon full of mix in a corner and shape this into a triangle, now start to fold into a triangle, ensure you tuck the corners so they don’t split.
Use glue for any patching up required, make the entire mix and either deep fry them, or brush with egg, milk or butter and bake in a hot oven until golden and crispy.
You can serve these with cranberry, tomato or chilli sauce.
One of those #lovinglyhomemade dishes that could become a family favourite! Go on, give them a try, ask the family to help and you’ll have them all wrapped up in no time!
Lajina Leal, Founder, Lajina Masala
Lajina had a Corporate Career as an Accountant for many years and whilst discussing an impending redundancy in an Indian restaurant with her friends, they persuaded her to set up an Indian Cooking School.
The fun started in October 2013 and the business has grown from strength to strength.