Baked Samosa

Mash some boiled Potatoes and add some chopped spring onion, shredded ginger, chopped green chillies, salt, cayenne pepper, turmeric, chat masala, amchoor powder.
Heat 1 tsp oil and saute this mixture till potatoes are slightly brown. Cool it.

Cut the (store bought) thawed Puff Pastry into 8- 12 rectangles. You can also make the puff pastry at home....

Put a little filling in the center. Dab the sides with a little water....

Close it and press it down with a fork to seal....
At this point you can also freeze it for later use.

Bake at 350 degrees for 20- 30 mins...
Serve the Baked Samosa with Coriander or Mint Chutney.

Shrimp Samosa Recipe....

 500g fresh prawns (shells on)
- 1 stalk spring onions, chopped finely
- 4 to 6 water chestnuts, chopped up semi-coarsely, in small bits
- 2 cloves garlic, minced
- 1 packet square wonton wrappers

Seasoning
- 2 tsp light soya sauce
- 1 tsp fish sauce
- 1 tsp Hua Tiao cooking wine
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp grated ginger (optional)

1. Shell and devein shrimps. Smash them with one side of a cleaver, on a chopping board. Do not chop them up. Slam them flat! This way, you will get a glue/paste consistency, which in turn, gives the 'bounciness' to the final product.

2. Put the shrimp glue/paste in a bowl and add in all the other ingredients and seasoning (except the wonton wrappers, of course). Mix to combine well. Cover and marinate in the fridge for at least 1 hour.


The raw ingredients, which have been mixed into a paste. I left it to marinate overnight in the fridge.


The wonton wrappers. Always keep them covered with a damp cloth to prevent drying out.

3. When you are ready to wrap the samosas, prepare a small bowl of water. Place a wonton wrapper on a clean, dry work surface. Using a spatula, spoon some of the shrimp filling onto the wrapper.

4. Dip your index finger in water, and then lightly run it along 2 edges of the wrapper. Fold the wrapper in half, forming a triangle. As you fold, gently and carefully press out pockets of air before sealing the edges tight. You do not want trapped air bubbles because they will cause the samosa to break open during frying. Not pretty.

5. In a wok or frying pan, heat up a generous amount of oil. Ensure a medium-high heat throughout. When the oil is hot, gently slot in a few samosas at a time, taking care not to overcrowd. Each samosa should have sufficient space to retain its shape as it cooks.

6. As soon as the wonton wrappers turn a nice golden brown, remove the samosas and drain on a cooling rack lined with paper towels. Serve hot, with your favourite dipping sauce.

Samosa + Patti

Pastries
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling

Method

1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.

2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.

3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.

4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.

5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds

Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.

• 

Filling

½ kg minced chicken breast

1 bunch spring onions

2 cloves garlic (minced)

½ inch ginger (minced)

2 to 3 finely chopped green chillies

½ cup chopped coriander leaves

salt to taste

1 teaspoon garam masala

1 table spoon Lea and Perrins Worcestershire Sauce.

1 tspn English mustard

Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool

Add garam masala, onions and coriander.

Folding the Samosas

Ingredients

Flour and water paste

Pastry

Filling

Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.

Deep fry 3-4 at a time until golden.