“A group of friends and I have something called Samosa Friday. We buy a selection of food from a local Indian sweet shop called Chandagar on Bearwood Road. Inside it feels exotic and a feast for the eyes with mountains of samosa, pakora, bhaji and sweets. We usually purchase samosa, bhaji, pakora, meat samosa (although the veg ones are better), dhal, saag and paneer. What they lack in kerb appeal they certainly make up for in flavour.”
Mix flour, salt, egg yolk, oil and water to create the pastry dough.
Cover and chill.
Boil your potatoes and carrots until tender and then cut into small cubes.
Fry your finely chopped onion in oil and then add the dry spices, garlic, chilli, and curry leaves.
Stir in the peas, potatoes and carrots and cook until the peas are cooked.
Roll out the pastry dough into circles and then cut into semi circles.
Add filling to each half moon and shape into a samosa shape.
Fry in deep hot oil for about 5 minutes until golden brown.
Delicious served with a tamarind dipping sauce.
Turn it over, and cook the other side for 10-15 seconds.
Remove and repeat with the other dough balls.