Food Love Stories

Alia's 'worth the wait' samosas

  1. Parboil the potatoes and carrots for 6 mins, drain and set aside.
  2. Meanwhile, heat 2 tsp olive oil in a large frying pan over a medium heat. Add the beans, peas, sweetcorn, onion, garlic, chilli, and spices; stir to combine. Cover and cook for 4–6 minutes, stirring halfway until softened.
  3. Add the potato, carrot and season to taste. Cook for 3 more minutes, stirring frequently, then remove from the heat and set aside to cool completely. Stir through the coriander and spring onion.
  4. In a small bowl, mix the flour with 20ml water to make a thin paste; set aside. Cut the spring roll pastry sheets into 6.5cm wide strips. You should get 3 strips from each sheet.
  5. Lay two strips on top of one another. Loosely fold over the bottom of the pastry at a slight diagonal angle (about 2cm one side, 3cm on the other), then fold the pastry back on itself towards the longer edge to make a cone-shaped pocket. Make sure the bottom is closed.
  6. Hold open the pastry pocket and spoon in 1 tbsp of the samosa filling, packing down with your thumb. Fold the whole triangle over so one edge lines up against the edge of the remaining pastry, then keep turning the triangle over to meet the opposite corner, making sure there are no openings. When you get to the bottom of the strip there will be a little spare pastry; lightly brush both layers with the flour mixture then stick them down to seal. Repeat until you’ve used up all the filling.
  7. Heat 600ml oil in a large, deep saucepan over a medium heat to 175C. If you don’t have a thermometer, test the heat by adding a small piece of leftover pastry – it should bubble and rise to the surface. Fry the samosas in batches for 50 seconds–1 minute, turning halfway, until golden. Use a slotted spoon to transfer to a kitchen paper-lined plate. Serve with sweet chilli sauce and a squeeze of lemon juice.
  8. Ingredient swap: You could also use fresh filo pastry – just make sure to keep it covered when you’re not working with it, or it will dry out. Fry in batches for about 2 mins or until golden.

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Alia's 'worth the wait' samosas

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