Ramadan is here, and the month-long event sees Muslims fasting from sunrise to sunset from March 10 to April 9, so what better time than to rustle up some tasty samosas to break your fast?
Most of the world's estimated 1.8 billion Muslims will be celebrating the holy month, including fasting. Those fasting won't eat or drink between dawn and sunset and two main meals are served each day known as Suhoor, which is served before dawn, and Iftar, which is served after sunset.
Muslim families will eat together and there will be lots of creativity and community spirit put into the meals, and food blogger Anisa Karolia shared her recipe for delicious veggie samosas with Tesco Real Food. Anisa said: "Fasting from dawn to dusk during Ramadan makes the food shared each night extra important".
They take just an hour to make, and Anisa said they are ideal for freezing if needed. The full recipe can be found below, as reported by the Express.
Ingredients
- One medium potato, peeled and diced
- 600ml sunflower or vegetable oil for deep-frying
- One onion, finely chopped
- 300g frozen classic mixed vegetables
- One teaspoon of garlic paste
- One teaspoon of hot chilli powder
- Two to three bird’s-eye chillies, finely chopped
- Half a teaspoon of ground turmeric
- Half a red pepper, finely diced
- Half a green pepper, finely diced
- 50g Cheddar, grated
- 15g fresh coriander, chopped
- Three spring onions, finely chopped
- Three tablespoons of plain flour
- Eight sheets of filo pastry
- Chilli sauce or ketchup, to serve (optional)
Method
Parboil the potato for eight to 10 minutes in a saucepan of boiling water until tender. Meanwhile, heat one tablespoon of oil in a wok over medium heat.
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Next, add the chopped onions to the wok and fry for three minutes until soft, add the frozen vegetables, garlic paste, chilli powder, fresh chillies and turmeric.
Cover the wok and let it cook for a few minutes until the vegetables have all softened. Drain the potato parboiled potato and add it to the wok along with the peppers. Leave to cook for three minutes before removing the pan from the heat. Set aside to cool then sprinkle over the cheese, coriander and spring onions.
In a bowl, mix the flour with five tablespoons of water to make a paste. Cut each filo pastry sheet lengthways into 5x6.5cm wide strips. Anisa advised to then cover them over with a damp tea towel to stop them drying out.
Two strips at a time, place one strip on a clean work surface with the short edge facing you and brush the bottom of the strip with a little flour paste. Create an 'L' shape by placing the second strip horizontally on top of the flour paste, then press them together. After this, spoon half a tablespoon of the vegetable mixture into the square where the strips are joined.
Fold the bottom strip over the filling, then brush with flour paste, then fold over the second strip, press down to seal, and turn the parcel over. Repeat this process, always adding a little flour paste between folds until all the pastry is gone.
Now it's time to cook. In a large saucepan pour 600ml of oil over medium to high heat to get the oil to 180C. To test this, place a cube of bread into the liquid and it should turn golden in just one minute. Fry the samosas in batches for three minutes on each side until nicely golden then drain each one on kitchen paper and serve with sauce of your choosing. Enjoy!
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