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Prep 40 mins
Cook 10 mins
These seem a bit fiddly to make, but well worth the effort. They come out crisp and short - irrestible really. Good as a starter or accompaniment to curry.
- 6 ounces plain flour
- 3 ounces gram flour
- 2 ounces ghee (pared off the block in flakes, for preference)
- 1⁄2 teaspoon salt
- warm water
- 4 ounces cooked flaked salmon
- 3 cooked potatoes
- 3 ounces cooked sweetcorn
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped chilies (adjust to taste, green or red - I prefer red)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- oil, to fry
- Sift flours and salt into a mixing bowl.
- Add ghee and rub in until mixture resembles fine breadcrumbs.
- Add warm water and mix to stiff but pliable dough.
- Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
- Divide into eight.
- Roll each piece out and cut out a 7 circle, using a bowl as a guide.
- Divide each circle into 2 semicircles.
- Separate with kitchen roll if not using immediately.
- Heat 3 tbsp of oil.
- Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
- Fry gently for 1 minute, then add the potatoes and sweet corn.
- Finally add the cooked salmon, and warm through.
- Allow the mixture to cool slightly,.
- To make the samosas.
- Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
- Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
- When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
- Serve immediately, or allow to cool.
- Re-heat in a hot oven (200C) for 15 minutes.
- Can be frozen; re-heat for 25 minutes from frozen.