- 1 kg British turkey thigh mince
- 3 tbsp sunflower or rapeseed oil
- 8-12 green finger chillies, finely chopped
- 1 heaped tsp cumin seeds
- 100g ginger-garlic paste (puree 50g of each)
- 4-5 small onions, finely chopped
- 1 level sp turmeric powder
- 2 tsp chilli powder
- 1 heaped tbsp curry powder
- 2 tsp garam masala powder
- 250g blanched and drained green peas
- 2 medium potatoes, boiled, peeled and diced
- 50-60 fresh mint leaves, finely shredded
- 2 tbsp fresh coriander, chopped
- 1 heaped tsp salt, plus extra if needed
For the filling:
- 1 pack 6″x6″ small spring roll pastry sheets (Singaporean or Malaysian is best)
- 2 tbsp plain white flour for sealing the pastry
For the mince:
First of all get everything ready and keep it all separately in small to medium bowls or plates whatever you like well before starting. Do not however keep the pastry open, it dries too quickly.
Blend the powders in 200ml of water, beat well with a spoon, cover and set aside
Take a wok or a casserole and add the oil. Heat it until you see a haze on top and add the chopped green chillies. (Do not peer too close to the pan at this stage as the vapours will send you into a fit of cough and sneezes). Add the cumin seeds.
In a few seconds as soon as cumin changes colour, add the ginger and garlic either crushed finely or pureed and sauté well
As soon as garlic changes colour slightly add the chopped onions and sauté until soft and pale. Remember that the chillies ginger and garlic will stick to the bottom so scrape well with your spatula.
When onions are soft add the masala paste and add a bit more water to the bowl to release any stuck to the bowl to the pan. Cook for a few minutes until you see the water evaporate and the aroma is rich and not raw smelling.
Add approximately 250ml of water, reduce the heat or turn off momentarily and add the mince in. blend well until it is smooth and fully mixed with no lumps. Return to the cooker or increase the heat but stir well for a few minutes until the mince all breaks up and cook until the mince dries completely
Add the peas and diced potato, chopped mint and coriander and remove from heat.
Rather than to over cook and make the mince leathery, it is best to pour the cooked mince into a strainer over a bowl just to drain away any fat released or liquid left in.
Cool and use for filling the samosas
To make samosas for beginners:
Purchase the ready made pastry approximately 6” square and, open the pack
You must keep a damp cloth ready to cover the pastry as you work on the individual samosas
Take a quarter plate and by placing it on top of the pastry cut the pastry as a whole pack into a round disc with a sharp thin tipped knife.
The trimmings can be cut into small pieces, deep-fried and either eaten as they are mixed in a salad. Now cut the disc into half and keep one pile on top of the other.
Peel the pastry taking two sheets at a time. One sheet is too thin for this and will not make a good samosa.
Cover with the damp cloth whilst you get your cold mince ready and a tablespoon. You will also need a sealant. Make a thick paste of the plain flour with a little water until you have the thickness of porridge.
Now taking one edge of the half round pastry fold it over the to the centre and applying some paste stick the edge forming a one third triangle.
Then folding the other edge over make it into a cone making sure the lower tip is fully sealed and does not display a hole.
Open the cone, make a ring with your thumb and forefinger and slip the cone into it, making sire the sealed edge in the centre is facing you
Fill the cone until approximately 3/4th of an inch from the top and gently press the filling down towards the pointed end
Then folding one edge in over the filling apply the paste and fold the other edge over.
Rub your fingers over it a few times until you are sure the samosa is well sealed.
When all the samosas are complete fry in hot oil and enjoy with fresh green chutney.
© Cyrus Todiwala