Crispiest Vegetable Samosas - Quick and Easy - Amazing recipe with Filo Pastry

Crispiest Vegetable Samosas - Quick and Easy - Amazing recipe with Filo Pastry. Today we will learn to make an amazing crispy vegetable samosa, the filling for this one is vegetarian but can be easily adapted into a chicken or lamb samosa by substituting about 1/4 of the potato for chicken or lamb before adding in your spice mixture. As we are using filo pastry, these will be some of the crispiest samosas you will ever have!
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Equipment links:
US:
Victorinox cooks knife amzn.to/34jzatR
Large Chopping Board amzn.to/2EYZ4KY
Skillet (frying pan) amzn.to/2GxPa33
Gas stove (not available in the US but here is a good alternative) amzn.to/3409OCA
UK:
Amazon prime free 30 day trial amzn.to/2QBcrCY - available for everyone
Amazon prime student free 6 month trial amzn.to/3gGX9ap - available for students (you also get half price amazon prime for up to 4 years after the free trial)
Victorinox cooks knife amzn.to/31BFU6n
Large chopping board amzn.to/31ADhS1
Gas Stove amzn.to/340YFBj
Wok amzn.to/2A5TUtW
Recipe:
1 Large potato
1 large onion
1 medium carrot
2 cloves of garlic
1/2 dried chilli (optional)
1 tsp nigella (black onion) seeds
2 tbsp defrosted peas
spice mix:
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp mild curry powder
1/2 tsp ground coriander
1/4 tsp ground turmeric

[@ChefBasicswithBaz]

These can easily be made into meat samosas by replacing 1/4 of the potato with cooked chicken or lamb and adding it in just before the spice mixture is added.
Also if you dont want to deep fry them, they can be brushed with oil/butter and baked in the oven at 180c/360f for about 18-20 minutes or until golden brown.

[@meadowwalk]

mmmmm... Potato Pockets.... yummmmmm

[@ChefBasicswithBaz]

@@meadowwalk Ahem. Can we refer to them with their correct name? Spicy potato pockets

[@meadowwalk]

@@ChefBasicswithBaz oh SPICY potato pockets... I see.

[@CoralPiro]

Wow delicious recipe 😋 Big like

[@ChefBasicswithBaz]

Thanks! Try it for yourself and let me know how it goes.

[@rabiahay6559]

Hi. Can you freeze these or how do you store to fry later?

[@ChefBasicswithBaz]

You can absolutely freeze them, just lay them out flat on some non stick paper and freeze, then transfer to a ziplock bag. Make sure that they do not touch while freezing as they will be hard to separate without breaking them

[@meadowwalk]

There must be something wrong with every knife I have ever owned bc they do not slide thru a whole potato like that! I do sharpen the knife every time but I still have to really put pressure on it to cut thru a whole carrot or potato.

[@ChefBasicswithBaz]

How do you sharpen them? If you are using a honing steel on a blade that has lost its edge then it will do very little good. I spend a few hours every couple of months using a whet stone (1000/6000) to keep the blades sharp and otherwise using a honing steel every day before using my knives. A stone takes some practise to learn to use but its so much easier to use a sharp knife than a blunt one. I go nuts every time i pick up one of my students knives to show them a cut and i may as well use a spoon! You can also buy knife sharpeners that you just run your knife through a few times which do work to a degree but they tend to shave a lot of metal off of your knife and i am yet to use one that is anywhere as good as a stone

[@meadowwalk]

@@ChefBasicswithBaz ah yes the latter is what I use. I think it is called a Shark or something. It was on some infomercial here in the US. I got it about a year after I bought my first good knife so... I have had it for at least 13 years now! It is so easy to use, I can quickly sharpen if it seems my knife is not cutting very well. But no matter how new my knife it does not cut like yours.. it's like BUTTAH! -- and yeah when I have cooked at someone else's house and they have these really nice knives and then I try and cut something and I have to saw away, it makes me crazy.
Like, why is this knife so dull?!?!

[@wiktoriagwozdowska5484]

Hmm I don’t have any of the spices mentioned 😬🤔so typical 😑 but I have bit of North Indian style spice mix that fenugreek seeds,black peppercorns,ginger ,turmeric,cardamon,cumin,cloves,anchor ,coriander seeds,cinnamon,red chillies and cayenne I hope it will be fine 🤔🤯🧐

[@ChefBasicswithBaz]

It will work great with those! Maybe go easy on the cloves and cinnamon but really you can flavour these however you like. Let me know how it comes out!