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Recipes

Vegetable Samosas

Ingredients

Paste

  • 100g Whirl
  • 330g Plain Flour
  • 5g Salt
  • 12g Cumin Powder
  • 150ml Milk

Filling

  • 120g Onion
  • 100g Cauliflower
  • 80g Carrots
  • 50g Peas
  • 25g Whirl
  • 40g Sultanas
  • 50g Tomato Puree
  • 50g Curry Paste
  • 40g Desiccated Coconut
  • 15g Garlic

Method

Paste

  1. Warm the milk. Add the milk very slowly to the Whirl in a mixing machine or food processor.
  2. Mix the flour together with the cumin powder and salt.
  3. Add the flour mixture to the Whirl and process into a smooth paste. Rest for 15 minutes in the refrigerator.

Filling

  1. Peel and finely dice the onions and carrots.
  2. Crush or chop the garlic.
  3. Heat up the Whirl in a solid base saucepan.
  4. Divide the cauliflower into small florets.
  5. Cook all in Whirl for 2 minutes. Add the paste, puree and stock.
  6. Add frozen peas, coconut and sultanas.
  7. Cook for 5 minutes on low heat until the vegetables are soft.
  8. Allow to cool thoroughly before use.

Preparation of Samosa

  1. Mould paste into even size balls.
  2. Using flour and rolling pin, roll each ball in 3mm thick circle.
  3. Cut in half with a sharp knife.
  4. Placing two halves on the board, brush lightly with cold water.
  5. Spread the filling onto a tray.
  6. Mark out the number of portions.
  7. Using a tea spoon place a portion towards the bottom centre of the crescent to the bottom left outside edge, seal the edge and the point of the formed triangle.

AAK Foodservice (A Trading Division of AAK (UK) Limited)

Registered in England with Company Number 1585686 and VAT Number GB 475 4800 31

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