A little Christmas favourite, triangular pastry parcels willed with a delicious filling. If you can season these well, they will be far superior to anything you have ever had before, I promise you.
Somosas are complicated, time consuming and am always disappointed when trying others and I have decided that making them myself is the only way forward.
I used to be a speedy somosa maker, now rarely make them, only when either teaching or demonstrating them. Recently, I was asked to do a mini-workshop in a lady’s networking group, we had very little time so opted for ready made filo pastry and deep fried them, they kept their shape well and tasted delicious so a little cheat for those of you who need a quick solution.
If making the ready made filo pastry, use the glue to stick them together either bake (brush with butter first) or deep fry, still yummy!
Boil your potatoes, in their skins for 25 minutes, allow to cool, peel and chop in small cubes.
Boiling the potatoes in their skins, allows for a drier consistency and help to soak up the spicy flavours.
Dry fry the cumin seeds in a frying pan and add the oil to give the cumin seeds a little sizzle, fry your onions in the cumin scented oil until just golden.
Now add your chilli, salt, frozen veg (I prefer vegetables, you can use peas, the tradition is just peas) and garam masala.
Now add the spicy mix and potatoes together and give them a good mix, let them get mashed in places, it's absorbing all those delicious flavours.
Finish with plenty of fresh coriander.
Taste your filling, it should be salty and spicy as the pastry takes away some of the spice.
Before you attempt to stuff your somosas, ensure the filling is chilled, this is an important top tip!
For The dough
Place two cups of flour into a big bowl and pour in about 1/2 a cup pf water, the salt and oil and using one had start to mix to form a soft dough, you may need extra water, but be careful not to make the dough too sticky.
Knead the dough until it's nice and soft for about ten minutes and cover and allow to rest for about ten minutes.
The extra cup of flour is for glue and to help roll the chappatties.
The dough needs to be split into 8 even sized balls, which you can do now.
Try and keep the dough covered and work with one ball at a time, so they don't dry out.
Take the dough piece and roll into a round ball, use a little flour as dust to prevent it from sticking.
Flatten the ball and use a little flour before you start rolling into a flat round, about the size of a dinner plate.
Heat the chappatti in a flat, dry frying pan, very lightly on one side only and complete the process for all 8 chappatties. Warming the chappatti, helps to give the somosa shape and easier to fill.
When all the chappatties are cooked on one side, try and keep the heated side downward as that's the side I usually stuff, the secret to a non-greasy somosa. Now cut the chappatties in half to form a semi-circle.
So easy, even children can do it!
Yes, I did type that right, the glue is used to stick the somosas together.
Use 4 tbsp of plain flour and 2 tbsp of water and give the glue a good mix.
Stuffing the Somosa
Take the flat side of the semi circle and put a little glue on half of the edge, fold this over to make a cone, ensure it's all sealed very well.
Place a tablespoon of the potato mix and put into the cone, I like mine to 3/4 full so maybe use a little extra filling.
Seal the edges with glue and you should have a perfectly triangular parcel, ready to deep fry, continue the process until all your somosas are made
Heat your oil up to a medium heat and deep fry in small batches.
This is a small batch of somosas and they will not last long at all, totally delicious, served with a tamarind dip, a fruity dip is always my preferred choice.
Enjoy and remember a somosa isn't just for Christmas!