- TM 5
Ingredients
Samosa pastry
- 260 g water, chilled
- 20 g Ghee
- 500 g plain flour, plus extra for dusting
- 1/2 tsp salt
Samosa filling
- 520 g water, plus extra for sealing
- 100 g potatoes, peeled and cut into cubes (5 mm)
- 4 sprigs fresh coriander
- 160 g brown onion, cut into halves
- 3 garlic cloves
- 4 cm fresh ginger, peeled
- 1 fresh red chilli, deseeded if preferred
- 20 g olive oil
- 300 g Beef mince
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp garam masala
- 2 tsp curry powder
Fresh tomato chutney
- 8 sprigs fresh coriander, leaves only
- 2 garlic cloves
- 1 tsp fresh red chilli, cut into pieces and deseeded if preferred
- 250 g fresh tomatoes, cut into halves and seeds removed
- 1/4 tsp ground cumin
- 20 g olive oil
- 1/2 tsp salt
Assembly
- 1250 g vegetable oil, for frying
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all pastry ingredients into mixing bowl and mix 20 sec/speed2, then knead 2 min/
"Dough mode" .Transfer pastry onto a silicone bread mat or floured work surface and shape into a ball. Wrap dough in bread mat or plastic wrap and place into refrigerator to rest for 20 minutes.
Place 500 g water into mixing bowl. Insert simmering basket, weigh potatoes into it and cook 10 min/100°C/speed 3. Remove simmering basket with aid of spatula and set aside to cool. Clean and dry mixing bowl.
Place coriander, onion, garlic, ginger and chilli into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and cook 3 min/120°C/
"Counter-clockwise operation" /speed 1.Add beef mince, pepper, salt, garama masala, curry powder and remaining 20 g of water and cook 5 min/100°C/
"Counter-clockwise operation" /
"Gentle stir setting" .Transfer mince mixture into a bowl, add reserved potato and stir to combine. Set aside to cool completely (approx. 15 minutes). Clean and dry mixing bowl.
Place coriander, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add all remaining chutney ingredients and chop 3 sec/speed 5. Transfer into a serving bowl and place into refrigerator until ready to serve.
Transfer chilled pastry onto silicone bread mat or floured work surface. Divide pastry into 3 equal portions. Roll out each portion into a rectangle (64 x 18 cm, approx. 1 mm thickness). Cut each rectangle into 8 strips (8 x 18 cm), creating 24 pastry strips in total.
Line a baking tray (30 x 40 cm) with baking paper and set aside. Place 1 tablespoon samosa filling at the top of each pastry strip. Fold the top left corner of the pastry strip diagonally to the right, enclosing the filling and forming a triangle. Fold again (folding down) along the bottom crease of the triangle. Keep folding, creating triangles, to the bottom of the strip. Using your fingertips, dampen remaining pastry edge with water, then fold over to close and seal samosa. Set aside on lined tray and cover with kitchen towel. Repeat with remaining pastry and samosa filling to create 24 samosas in total.
Line a large plate with paper towel and set aside. Place a large saucepan over high heat and add oil. Heat oil to 170°C. To check your oil is at 170°C, use a thermometer or drop a small cube of bread into the oil; the bread will turn golden brown in 20 seconds at 170°C. Using a slotted spoon, carefully place 4-5 samosas into hot oil and fry for 10 minutes or until golden brown and crispy, turning once during frying. Once cooked, carefully remove using slotted spoon and transfer onto reserved lined plate. Repeat frying with remaining samosas.
Serve samosas warm with fresh tomato chutney on the side.
Samosa pastry
Samosa filling
Fresh tomato chutney
Assembly
Tip
During step 11, be sure to place uncooked samosas onto a lined baking tray as the dough will stick to unlined work surfaces.
Do not cover cooked samosas at the end of step 12; trapped moisture could make them soggy.
Substitute beef mince for chicken mince.
This recipe is suitable for both TM5 and TM31.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Made the dough as had made filling delicious
Hi,
Can you bake these instead of frying? I understand they would be less crunchy, just wondering
Thanks.
did you bake them in the oven?
very tasty
i made the filling only and filled in puff pastry and made triangles. My husband and brother in law are very impressed and enjoying them while watching the footy. These would be great as party food.
Great! Will give it a go
Can the beef be substituted with something vegeterian?
Mushrooms would be perfect
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