There seems to be a day dedicated to pretty much anything nowadays, but our personal favourites are the ones which involve food, of course. And it just so happens that one is on the horizon… On the 5th September, the Middle East’s much-loved side dish is officially celebrated, and this year, we’ll be taking part in World Samosa Day by trying out some homemade samosa recipes. Here are 4 great reasons why you should, too:
They have a royal seal of approval
In the 13th century they were an important part of great feasts for princes and noblemen in India, and a snack of choice for kings in many Middle Eastern countries. And if they’re good enough for royalty, they’re good enough for us!
They’re not as naughty as you think
You’d be forgiven for thinking that samosas aren’t that healthy – nothing that tastes that good can be healthy, right? But they’re not as naughty as you’d think. Samosas made with good quality ingredients are around 300 calories, and contain over 30 grams of carbohydrates and less than 20 grams of fat. So now you don’t have to feel guilty.
They’re easy to make with the right tools
Well, that kind of depends on your culinary skills. However, the right tools can make all the difference. FlavorStone Diamond Edition pans, for example, makes experimenting in the kitchen much easier and more enjoyable – there’s a reason that it’s known as ‘The Pan That Can’.
First off, its square shape means you have 25% more cooking space than an average circular pan so you can fry more delicious samosas at once. It’s non-stick too, so you can keep those calories down by bypassing any oil, and it’s really easy to wipe clean.
There are so many different recipes to try
If you fancy trying a number of different samosa recipes, the FlavorStone Diamond Edition Chef’s Collection has everything you need to get creative in the kitchen. Maybe you want to cook both veggie and meat options? Or try out some different fillings? With an array of different pans designed for grilling meat and veg to perfection, sautéing and more, making tasty samosa fillings is super simple. Here are a couple of our favourite samosa recipes to try on World Samosa Day using ‘The Pan That Can’ or the Chef’s Collection – enjoy!
Veggie Samosas
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 potato (about 150g) finely diced
- 1 carrot (about 100g) finely diced
- 100g frozen peas
- 2 tsp curry powder or your own spices according to taste
- 100ml vegetable stock
Pastry
- 225g plain flour
- 2 tsp sea salt
- 2 tbsp vegetable oil
- 2l vegetable oil to deep fry
Method
STEP 1
Add the onion and garlic to the FlavorStone Diamond Edition Pan, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
STEP 2
To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
STEP 3
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
STEP 4
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
STEP 5
Heat a large deep saucepan, such as the FlavorStone Diamond Edition Pan, to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Lamb Tikka Samosas
Ingredients
- 2 tsp olive oil, plus 100ml for brushing
- 400g lean lamb mince
- 4 tbsp tikka paste
- 1 large onion, grated, excess juice squeezed out
- 1 large carrot, peeled and grated
- 4 tsp dried mint
- 2 tbsp mango chutney, plus extra to serve
- 200g frozen pea
- 270g pack filo pastry sheets (6 sheets)
- leaf salad and raita, to serve
Method
STEP 1
In a large, wide pan, such as the FlavorStone Diamond Edition Pan, heat your seasoned lamb until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool
STEP 2
Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Wrap in cling film and freeze. Use within 3 months.
STEP 3
To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas in the FlavorStone Diamond Edition Pan in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
