162.Samosas : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 18

For the pastry:

8 oz / 225 g plain flour

8 oz / 225 g wholemeal flour

2 tablespoons olive oil

salt to taste

4 fl oz / 125 ml warm water

For the filling:

5 tablespoons olive oil

1 teaspoon cumin seed

1 oz / 25 g sesame seed

1 medium onion, finely chopped

1/4 teaspoon chilli powder

1/4 teaspoon turmeric

12 oz / 325 g potatoes cut into small cubes

1 large carrot, grated

6 oz / 175 g green peas

2 teaspoon garam masala

2 teaspoon molasses

juice of 1/2 lemon

1 tablespoon freshly chopped coriander leaves

oil for deep frying

salt to taste


  • Mix all the pastry ingredients and knead to form a firm dough. Leave for 30 minutes.

  • Fry the cumin, sesame and the onion in the oil for 5 minutes.

  • Then add the chilli, salt and turmeric followed by the potatoes and mix well.

  • Cook over a low heat for ten minutes, stirring occasionally, then add the peas and carrots and continue over a low heat until cooked.

  • The lemon juice, garam masala and molasses should be mixed in well and cooked for a further 2 minutes before the chopped coriander is added.

  • Allow the mixture to cool before filling the samosas.

  • Divide the dough into 18 balls. Roll out each ball on a floured surface to about 6 inches / 15 cm diameter, then fold each in half.

  • Put a tablespoonful of mixture in the middle of each and fold over again and seal firmly. It helps if you moisten the edges.

  • Heat the frying oil in a large pan, use a fat thermometer to check the temperature is close to 350 F / 180 C.

  • Fry the samosas until golden brown.

  • Drain on absorbent paper.

  • Serve hot.