Made in India
THREE WAYS WITH SAMOSAS
These magic triangles have been with us through thick and thin. We celebrated with them after my sister got married, I cooked a batch up for everyone when I left my last job, and my mum makes them every year for the local village fete.
The usual Indian way with samosas is to stuff them with a mix of spicy potatoes, peas and carrots, or minced lamb, but my favourite fillings use really big handfuls of fresh herbs and local vegetables like beetroot (which works very well with feta).
I bake my samosas, using filo pastry, rather than frying them, which means they’re lighter and less oily, but just as delicious (and quicker to make).
It’s worth mentioning that these are a great option if you’re feeding crowds as they can be made in advance and frozen.
MAKES 18 TO 24 SAMOSAS
© 2019 Meera Sodha / Penguin · Reproduced with permission.
You Will Need
Boil the beetroot until they become tender (this normally takes around 1 hour, depending on their size). To see if they’re done, stick a sharp knife into them: they shouldn’t resist the knife if cooked through. If you don’t have the time, you could make these with pre-cooked beetroot (although what you gain in time you lose in taste).
Drain the beetroot and cool under a cold tap, peel off the skin and mash roughly using a potato masher. Add the mash to a hot pan and stir-fry on a medium heat for 5 minutes to remove some of the moisture. The mash shouldn’t be too wet as you want nice dry, crispy samosas. Take off the heat and transfer to a large bowl.
Follow these instructions to make the samosas - http://www.cutoutandkeep.net/projects/samosas
Add the feta cheese, spring onions, coriander, green chilli, garlic, chilli powder, cumin, garam masala and salt. Mix, taste, then adjust any seasonings as you wish, but make sure that it is packed full of flavour, as you will lose some of the intensity when you cover it with the pastry.