Good morning, Buenos Dias, rise and shine foodies. Lol, can you tell I have a lot of energy? Maybe because I’ve got another mouthwatering, yummy recipe. But before I go into all the positive. If you’ve got an incredible amount of patience, time and motivation then keep on reading. If you don’t, then still keep on reading and just read lol please do not try this at home like most of the dangerous stunt acts on tv inform us. The reason being is because of the pastry, that darn delicious, crispy, crunchy – oops going off on another tangent. But yes the pastry folding was ‘difícil’, Spanish for difficult, it was intense. Midpoint I wanted to give up and just eat the pot of filling and cry, but we don’t give up here. We are determined, we are resilient, WE ARE … also very hungry.
So here it is, My Crispy pickled onion and vegetable, honey samosas. Enjoy x
Cooking time: 2hrs
- Spring roll/ samosa pastry
- Red onions
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 teaspoon ground cloves
- 1/2 teaspoon Cumin seeds
- 2 teaspoon Garam masala
- Halved pickled onion
- 1 tablespoon of brown sugar
- 2 teaspoon of sea salt
- Green peas
- Spring onions
- 1 OXO vegetable stock
- 1 teaspoon balti paste
- Lemon juice
- Firstly, chop the potato, wash them and boil them till it’s soft but not mushy. Keep it to one side.
- Then heat another pan with oil, add the cumin seeds, thinly sliced onions, ginger and garlic, then add the green peas. Let that simmer.
- When the peas are partly cooked, slowly add the potatoes and mix.
- When the potatoes are getting mushy, begin to add the seasoning: garam masala, veg stock, cloves, sugar, balti paste, turmeric, salt, spring onions, chives, coriander, pickled onion and a drizzle of lemon juice. Let it cook until the mix is soft and the potatoes are mashed.
- For the difficult part, divide the pastry sheets into three equal strips. Then watch this quick tutorial, because I think my description will make the process even more difficult lol – https://youtu.be/xgwWyqFMvqU (watch and practice a few times before you attempt the samosas )
- Before you fold the samosa’s make a thick paste of flour and water to seal the pastry.
- Then heat a pan full of oil on low/ medium heat, and deep fry the samosas. The samosas should float while they are frying if they sink the oil is not hot enough.
- When they are golden brown add them to a plate of tissue and let them cool for 5 minutes
- Finally, plate up the samosas with a garnish of sesame seeds, chive and a generous drizzle of honey. And it’s ready to eat! Enjoy!
See you very soon, have a beautiful day x