Gordon: "Traditionally eaten as street snacks in India, samosas are now commonly served as a starter in restaurants. Usually they are deep-fried, although they can also be baked successfully with a generous brushing of melted butter. Samosas come with a variety of fillings, such as mixed vegetable, minced lamb, spicy potato and curried chickpeas, which I'm using here."
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Watch the step-by-step video of Gordon making samosas
1. To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tbsp warm water. Mix with a round-bladed knife to form a dough, adding another 1–3 tsp water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5–10 minutes to a smooth dough. Wrap in cling film and leave to rest in a cool part of the kitchen for at least 30 minutes.
2. For the filling, heat the oil in a wide frying pan or wok. Add the curry powder, garam masala, cumin and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4–5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.
3. Divide the pastry into 6 or 7 equal pieces. Now roll out the pastry and shape the samosas.
4. Heat a 6cm depth of oil in a deep heavy-based saucepan or wok over a medium heat to 180–190ºC. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6–8 minutes. Drain on a tray lined with kitchen paper and keep warm in a low oven while cooking the rest. Serve hot or warm.
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This recipe is taken from Gordon Ramsay’s World Kitchen, published by Quadrille, £20.00
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