Try this authentic Bengali recipe for veggie-stuffed samosas and kachumber salad from South West chef Romy Gill MBE. It's a popular snack made around the world to celebrate Diwali
- Serves: 12 persons
- 2large potatoes, unpeeled (about 400g)
- 200g plain flour, plus more for dusting
- for deep frying vegetable oil, plus 1 tbsp
- for frying extra-virgin rapeseed oil
- grated to make 1 tsp ginger
- 1green chilli, diced
- 1tsp ground cumin
- 1tsp garam masala
- 1tsp ground coriander
- 1tsp (optional) dried mango powder
- crushed to make 1 tsp fennel seeds
- chopped to make 2 tsp coriander
- 50g frozen peas, defrosted
- to serve tamarind chutney
- 1tsp nigella seeds
- 4medium beetroot, peeled and thickly sliced
- 2tsp chilli flakes
- 20g caster sugar
- 2tsp pomegranate molasses
- a bunch mint, leaves chopped
- ¼cooking apple, peeled, cored and chopped
- ½small red onion, chopped
- 1small green chilli, finely chopped
- ½lemon, juiced
- ½small cucumber, seeded and diced
- 1small red onion, diced
- 1small tomato, seeded and diced
- ½green apple, cored and diced
- ½pomegranate, seeded
- ½lemon, juiced
- chopped to make 1 tsp coriander
Step 1Cook the potatoes whole for 15-20 minutes until just tender but not mushy. Drain and cool. Meanwhile, sieve the flour for the pastry into a bowl. Add a pinch of salt and 1 tbsp vegetable oil, and rub the oil into the flour with your hands until it looks like breadcrumbs, then add 4-5 tbsp water and bring together. Knead briefly until it forms a ball, it should be smooth and soft. Cover the bowl with clingfilm and leave to rest at room temperature for 30 minutes.
Step 2Peel the cooled potatoes and cut into 1cm cubes. Heat a drizzle of rapeseed oil in a frying pan, add the ginger, green chilli and all the dry spices and cook for 1 minute. Add the cubed potatoes and cook for 3-4 minutes, tossing with the spices in the pan. Add the chopped coriander, peas and 1 tsp salt, and keep cooking for 2-3 minutes on a low heat. The veg should be well coated with spices. Check the seasoning and add a pinch of salt if you like. Remove from heat and cool.
Step 3For the beetroot, add 1 tbsp rapeseed oil to a hot pan. Add the nigella seeds and, once they start sizzling, add the beetroot and cook for 2-3 minutes on a high heat. Add all the other ingredients, 1 tsp salt and 100ml water. Cover with a lid and cook on a low heat for 10-12 minutes until tender but not too soft. Leave to cool.
Step 4Divide the rested pastry into 6 equal-sized balls. Roll each ball into a circle on a lightly floured worksurface to approximately 15cm diameter, then cut in half. Brush the edges with warm water. Bring the straight edges together to make a cone and fill with a heaped tbsp of the filling. Pinch and seal the open edge with a fork. Repeat with the remaining dough and filling.
Step 5Heat a pan of vegetable oil 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Deep-fry the samosas, two at a time, for 4-5 minutes until light brown and crisp. Drain on kitchen paper, then transfer to a baking sheet and keep warm in a low oven while you fry the rest in batches.
Step 6To make the mint chutney, tip all the ingredients into a small blender with a pinch of salt and 1 tbsp water and whizz until smooth. Tip into a bowl.
Step 7Mix the kachumber salad ingredients in a bowl with a pinch of salt. To serve, spread some tamarind chutney onto 4 plates. Top with samosas, some mint chutney, beetroot slices and salad on the side.