Page 14 - Hosting Guide K Cochrane Curry Night

Veg Samosas

Served with a tomato chutney

Serving time approx. 20 minutes

Ingredients required: Equipment required:

• Prepared samosas • Tongs/slotted spoon

• Prepared tomato chutney • Wok/large saucepan

• Oil thermoter

Pantry Ingredients required:

• 300ml vegetable oil (you
can save and reuse the oil)

• Salt and pepper

1. Add the oil to the wok or saucepan and place over a medium heat. If you
have an oil thermometer you want a temperature of between 160 –
o
180 C, typically this will take about 3 minutes to achieve if you don’t have
a thermometer. Please be careful and do not leave the oil unattended or
allow it to get too hot.

2. When the oil has reached temperature, gently lower a samosa in one at a
time. Do not overcrowd the pan and cook in batches if you need to. You
can keep the finished samosas warm in the oven. We recommend no
more than 6 in the pan at any one time.

3. Cook the samosas for 10-12 minutes, turning them in the oil every 2
minutes. They will turn from pale to straw coloured and then finally they
should turn a golden colour. Do not worry if the dough bubbles/blisters
slightly.

4. When the samosas are cooked remove from the pan and set on a plate
and sprinkle with a little salt and pepper.

5. To serve your samosas, place two samosas on a plate at opposite angles
to each other, then spoon some of the tomato chutney in the middle and
around them.

6. Serve and enjoy!