Nisha Katona's samosa masterclass
We’re in for an Indian feast today, as Nisha Katona joins us for not one, but two incredible dishes!To start, Nisha is sharing the secret to recreating her version of the perfect samosas.
Makes approximately 20
For the filling
2 tbsp vegetable oil
1 tsp cumin seeds
1/2 fennel seeds
2 medium onions, peeled and finely chopped
1 large clove garlic, finely chopped
5cm piece of fresh ginger, 20g, peeled and grated
1 large waxy potato, about 250-300g, peeled
1 medium carrot, peeled
75g frozen peas, thawed
2 tsp ground coriander
2 tsp ground cumin
½ tsp mild chilli powder
1 tsp garam masala
Pinch of caster sugar
Sea salt and freshly ground black pepper
Handful of fresh coriander, finely chopped
150-175g butter, melted
1 packet filo pastry (250g)
Sprinkle of poppy seeds
Sprinkle of sesame seeds
Serve with coriander and mint chutney
1 small bunch of fresh coriander, leaves and stalks roughly chopped
½ red onion, chopped
1 small bunch of fresh mint
Juice of 1 large lemon
1 tbsp sugar
1. To prepare the filling, heat the oil over a medium heat in a karahi or wide pan. Add the cumin and fennel seeds and fry until the cumin seeds are dark brown and fragrant
2. Add the onions, ginger and garlic and sauté for 3 - 4 minutes, stirring frequently until they soften.
3. Cut the potato and carrot into 1cm dice, tip into the pan and fry for another 4 minutes.
4. Add the remaining ingredients, except the fresh coriander and season well.
5. Stir fry for a few minutes until the vegetables are tender and the spices no longer taste raw.
6. Mix in the chopped coriander, transfer to a wide bowl and leave to cool completely.
7. Preheat the oven to 200C, gas 6.
8. Lay a sheet of filo pastry on a work surface and brush with melted butter.
9. Place a second sheet on top to fit exactly over the first, then cut the filo pastry into strips about 5cm wide.
10. Spoon a heaped teaspoon of the filling into one corner of the strip. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end, and cut off any surplus.
11. Repeat until you have used up all the pastry and filling.
12. Brush the samosas liberally with butter and sprinkle with poppy and sesame seeds. Bake in the hot oven for 10-12 minutes, until the pastry is cooked and golden.
13. Alternatively, heat a deep fat fryer with 2 inches vegetable oil, leaving off the poppy and sesame seeds. When the oil is hot, fry the samosas for 3-4 minutes, turning.
14. To make the chutney, blitz the ingredients together.