Deconstructed Samosas
My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect
I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile
I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks
Ingredients
For samosa
- 2 tbsp. coconut oil
- 1 tsp. coriander seeds
- ¼ cup diced onions
- 1 tsp. freshly grated ginger
- 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
- ½ cup peas
- 2 tsp. lemon juice
- 1 tsp. salt
- 1 tsp. garam masala
- ½ tsp. cayenne pepper
- Vegan Filo Cups
For Chutney Tasha.Kitchen recipe
https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/
Method
- Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
- Add the shallots and ginger and cook until soft
- Add the diced, cooked potatoes and sauté until golden (3 minutes)
- Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
- Let the filling cool completely
- Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love
