Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 21

2 tbsp vegetable oil

2 medium onions, peeled and finely chopped

1 large waxy potato, about 250–300g, peeled

1 medium carrot, peeled

1 large garlic clove, peeled and finely chopped

250g mixed mushrooms, cleaned and sliced

75g peas, thawed if frozen

2 tsp ground coriander

1 tsp ground cumin

¹/₂ tsp mild chilli powder

¹/₂ tsp garam masala

pinch of caster sugar

sea salt and freshly ground black pepper

handful of coriander, finely chopped

Samosas come in a variety of shapes and sizes and have different names (such as shingara in Bengali), depending on the region or state from which they come. Some that I tried in India resembled rough, misshapened cones rather than the triangular pasties to which we are accustomed in Britain. Vegetarian samosas tend to be the most popular for light snacking, filled with any selection of vegetables and spices. If you are short of time, make these samosas using store-bought filo pastry, which will produce a lighter crust. For a golden and crisp finish, bake these with generous brushings of melted butter.

To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the oil and 6 tablespoons of warm water. Mix with a butter knife to form a dough, adding more water if the mixture seems too dry. Tip on to a lightly floured work surface and knead for 5–10 minutes to a smooth dough. Cover with cling film and leave to rest in a cool place for 30 minutes.

Meanwhile, prepare the filling. Heat the oil over a medium heat in a karahi or a wide pan. Sauté the onions for 3–4 minutes, stirring frequently until they soften. Cut the potato and carrot into 1cm dice, tip into the pan and fry for another 4 minutes. Add the remaining ingredients, except the fresh coriander, and season well. Stir-fry for a few minutes until the vegetables are tender and the spices no longer taste raw. Mix in the chopped coriander, transfer to a wide bowl and leave to cool completely.

Divide the pastry into 6–7 equal pieces. Make each piece into a ball then roll out to a circle of about 15cm. Cut each circle into two equal halves. Working with one at a time, brush the cut edge of the semi-circle with a little water and form a cone shape, sealing the edge. Fill each cone with the filling up to 1cm from the top. Brush the pastry edges with water and press together to seal the cone. Place on a baking tray lined with baking parchment and repeat to make the remaining samosas.

Preheat the oven to its lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170°C. Deep-fry the samosas in batches for 4–6 minutes, turning them over halfway, until they are golden brown and crisp. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve warm.