Vegetable samosas recipe
 Samosas are so much better fresh from the pan and these can be made ahead and fried at the last minute. Great for making curry night feel special or as a light lunch with friends. 100g/3½oz plain flour, plus extra for dusting1 tsp salt1 tbsp vegetable oil¼ tsp black onion seeds (also known as nigella seeds) 100g/3½oz plain flour, plus extra for dusting 1 tsp salt 1 tbsp vegetable oil ¼ tsp black onion seeds (also known as nigella seeds) 1 tbsp vegetable oil, plus extra for deep-frying½ brown onion, finely chopped1 garlic clove, finely chopped or crushed½ small green chilli, finely chopped (seeds removed, if preferred)1 tsp black mustard seeds1 tsp turmeric1 tsp ground cumin 1 tsp garam masala1 tsp salt, plus extra if needed½ small carrot, peeled and finely chopped½ small potato, peeled and finely chopped250ml/9fl oz vegetable stock30g/1oz frozen peas 1 tbsp vegetable oil, plus extra for deep-frying ½ brown onion, finely chopped 1 garlic clove, finely chopped or crushed ½ small green chilli, finely chopped (seeds removed, if preferred) 1 tsp black mustard seeds 1 tsp turmeric 1 tsp ground cumin 1 tsp garam masala 1 tsp salt, plus extra if needed ½ small carrot, peeled and finely chopped ½ small potato, peeled and finely chopped 250ml/9fl oz vegetable stock 30g/1oz frozen peas 50g/1¾oz fresh coriander, chopped10g mint leaves , chopped1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if neededpinch caster sugar, plus extra if needed 50g/1¾oz fresh coriander, chopped 10g mint leaves , chopped 1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled 2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if needed pinch caster sugar, plus extra if needed Method To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt.Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed.To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas.Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney.