Kasta Samosas - James Martin Chef

Name: Kasta Samosas - James Martin Chef
Ingredients: Oil for deep frying; 180g plain flour (save 30g for the rolling out); 1 teaspoon carom seeds; 75-90ml water; ½ teaspoon salt; 20g ghee, melted; 150g lamb mince or mince of choice; 100g boiled diced potatoes, 1cm dices; 4 tablespoons vegetable oil; 50g peas; 1 ½ teaspoons cumin seeds; ½ medium sized onion, finely chopped; 1 teaspoon turmeric; ½ teaspoon red chilli powder; ½ teaspoon green chilli paste; 1 tablespoon dried fenugreek leaves; 1 teaspoon salt; 1 teaspoon ginger and garlic paste; ¼ teaspoon amchoor powder; 2 tablespoons fresh coriander, finely chopped; 1 teaspoon coriander seeds (crushed using a pestle and mortar); ¼ teaspoon garam masala; Heat the oil in a saucepan and add the cumin seeds, sizzle for about 1-2 minutes; Add the onion to the saucepan and cook until see-through; Add the green chilli, ginger and garlic paste to the mixture and cook for 1 minute before adding the lamb mince; Add the turmeric, red chilli powder and salt to the saucepan together with crushed coriander seeds, and cook this together for 4-5 minutes; Add the cooked diced potato, peas, dried fenugreek leaves, amchoor, garam masala and chopped coriander leaves. Cook for a final 2 minutes and remove from the heat.; Cool for 20-25 minutes; Roll the dough out into a rod shape using your hands; Split the dough equally into 5/6 pieces

www.jamesmartinchef.co.uk

This is a perfect recipe for making Punjabi samosas from scratch at home from the brilliant Dipna Anand. Kasta means crispy!

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Ingredients

Oil for deep frying
180g plain flour (save 30g for the rolling out)
1 teaspoon carom seeds
75-90ml water
½ teaspoon salt
20g ghee, melted
150g lamb mince or mince of choice
100g boiled diced potatoes, 1cm dices
4 tablespoons vegetable oil
50g peas
1 ½ teaspoons cumin seeds
½ medium sized onion, finely chopped
1 teaspoon turmeric
½ teaspoon red chilli powder
½ teaspoon green chilli paste
1 tablespoon dried fenugreek leaves
1 teaspoon salt
1 teaspoon ginger and garlic paste
¼ teaspoon amchoor powder
2 tablespoons fresh coriander, finely chopped
1 teaspoon coriander seeds (crushed using a pestle and mortar)
¼ teaspoon garam masala
Heat the oil in a saucepan and add the cumin seeds, sizzle for about 1-2 minutes
Add the onion to the saucepan and cook until see-through
Add the green chilli, ginger and garlic paste to the mixture and cook for 1 minute before adding the lamb mince
Add the turmeric, red chilli powder and salt to the saucepan together with crushed coriander seeds, and cook this together for 4-5 minutes
Add the cooked diced potato, peas, dried fenugreek leaves, amchoor, garam masala and chopped coriander leaves. Cook for a final 2 minutes and remove from the heat.
Cool for 20-25 minutes
Roll the dough out into a rod shape using your hands
Split the dough equally into 5/6 pieces
Repeat this for all the dough balls (keep the flatten rolled out discs covered so that they do not dry out
Cut each of the discs into two (cutting across width ways). You should end up with 10 or 12 half circle pastry shapes ready to fill
To fill the samosas, hold one of the rolled out half circles on your palm with the straight edge facing up and rounded edge down. Brush water at the top and bottom edges of the pastry slightly
Fold over one side of the pastry (half way across your palm) and then bring the other half of the pastry over the folded side to form a triangular shape
Turn over the triangle shape and hold it open ready to fill
Repeat this process for all of the samosas
Deep fry the samosas until crisp and golden brown
Serve hot and enjoy hot delicious samosas