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Alia’s ‘worth the wait’ samosas recipe

52 ratings

Alia is making a big batch of her famous veggie samosas for Eid tomorrow while her son Umar gets in the way beneath her feet. She suggests he goes outside to see if he can spot the moon, which would signal the start of Eid – anything to distract him from all the food prep she needs to do. As Umar runs outside, Alia takes her opportunity and works quickly to pack the samosa pastry with colourful carrots, peas, potatoes, sweetcorn and green beans, then carefully folds and seals them, ready to be fried. The crunchy exterior that gives way to the soft, warmly spiced veg is such a delicious way to bring in the Eid celebrations; it’s no surprise Umar is desperate to get the first mouthful. See method

Makes about 24
Takes 2 hrs plus cooling
111 calories / serving
Vegetarian

Ingredients

200g potato, peeled and finely diced
50g carrot, peeled and finely diced
2 tsp sunflower oil, plus 600ml for deep-frying
40g green beans, trimmed and finely chopped
40g fresh or frozen peas
40g frozen sweetcorn
1 onion, diced
1 tsp garlic paste (or 2 garlic cloves, crushed)
2 birds-eye chillies, finely chopped
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
10g fresh coriander, finely chopped
2 spring onions, finely chopped
10g plain flour
22 sheets spring roll pastry, defrosted
sweet chilli sauce, to serve (optional)
lemon wedges, to serve (optional)

Each serving contains

Energy
465kj
111kcal 6%
Fat
6g 9%
Saturates
1g 6%
Sugars
1g 1%
Salt
0.1g 1%

of the reference intake
Carbohydrate 11.2g Protein 1.7g Fibre 1.1g

Method

Par-boil the potato and carrot for 6 mins; drain and set aside.
Meanwhile, heat 2 tsp 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 mins, stirring halfway, until softened.
Add the potato and carrot and season to taste. Cook for 3 more mins, stirring frequently, then remove from the heat and set aside to cool completely. Stir through the coriander and spring onion.
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.
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.
Hold open the pastry pocket and spoon in 1 tbsp of the 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.
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 secs – 1 min, 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, if you like.

Tip: Swap the carrot, beans and peas for 150g frozen classic mixed vegetables. 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.

See more Ramadan and Eid recipes

Freezing and defrosting guidelines

Freeze the samosas cooked or uncooked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.