Making samosas with potato filling (1/2)
Start with the dough. To do this, mix the flour with the salt and spices in a bowl. Add the oil and warm water. Add just as much so you can make a cohesive dough. Knead everything into a smooth dough. Leave it in a covered bowl or wrapped in foil for 20-30 minutes.
In the meantime, you can make the potato filling nicely. Heat a splash of oil in a frying pan. Peel and slice the onion and fry it in the pan. Peel and finely chop the garlic and fry it with the onion. Also add the curry madras, chili flakes and a good pinch of salt.
Bring a pan of water with a pinch of salt to the boil. Peel the potatoes, cut them into small cubes and cook them al dente in the boiling water. Just before the potatoes are floating in the boiling water for the last minute, add the peas. Then drain it and put both the potatoes and peas in a bowl. In the same bowl you put the onion, garlic and herbs mixture. Toss it well once and then mash it roughly.
Ready to fill the samosa sheets! Divide the dough into 6 pieces and roll them out into thin circles on a floured work surface. Assume about 12 to 14 cm in diameter. Scoop up a generous spoonful and place the filling in the center of the sheet. Wet the edges slightly with water and fold the sheet in half. Then it is a matter of folding the edges and pushing them. Repeat this for all samosas.
Vega dental skewers
Most people know Tandoori chicken, Hugo makes a vegetarian version. What you do: Place the skewers in cold water and let them soak well. Doing this will prevent them from burning while grilling.
Roughly chop the peppers. Do the same with the cauliflower. Peel and slice the onion. Cut the paneer into cubes as well. Then thread all the raw vegetables plus the cheese alternately on the skewers.
Then make the sauce. For this you only have to mix the yogurt with the tandoori paste. Pass the vegetable skewers through this yogurt mixture. Leave the marinated skewers alone for 30 minutes, so that the herbs have plenty of time to absorb.
Then roast the skewers nicely brown. It is up to you whether you do this in a grill pan, under the oven grill or on the BBQ. Optionally, you can brush the skewers with some oil while roasting.
Make mango chutney
Mango chutney is perhaps the most famous Indian chutney. Where you can buy it ready-made in the supermarket, you can also easily make it yourself.
Peel and finely chop the garlic. Clean the pepper and remove the seeds. Clean the mangos and cut the flesh into pieces. Once you have done this, you can put everything in a saucepan: sugar, vinegar, cardamom powder, garlic, pepper, grated ginger and mango. Let this boil for 20 minutes, until the chutney is syrupy. Optionally, you can add extra flavor with a pinch of salt.
Making samosas with potato filling (2/2)
The only thing that remains is to fry the samosas. For this you heat a nice layer of oil in a pan. Wait until the oil is 180 ° C. Deep-fry the snacks in about 4 minutes until golden brown and done. Don’t forget to turn them over halfway through the time. Serve them with your homemade cilantro and mango chutney.
Make fresh mint chutney
Another chutney, a mint chutney. This is what you do. Remove (most) the seeds from the chili peppers. Chop or grind the green chilies, spring onions and mint. Season with salt, a spoonful of sugar and a dash of white wine vinegar. Voilà, it’s done.
Make yogurt sauce (Raita)
Okay, an extra dip: (vegetable) yogurt sauce. Toast the caraway or cumin seeds briefly in a dry frying pan until smelling good. Remove it from the heat and mix it with the (vegetable) yogurt. Season with salt.