Samosas can be served as appetisers, entrees, or a lunch on the move and this salmon samosa is no different. They’re good hot or at room temperature. They keep for days and days, and they reheat well. This variation adds a new flavour to the Indian classic.
Did you know: A samosa is a South Asian fried or baked pastry with a savoury filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
Tip: When making a spicy dish such as a curry or a samosa, it’s essential your spices are fresh. Stale spices will add nothing to your dish, so chuck out that jar of garam masala that’s been at the back of your cupboard for months – you know you’ve got one! If you fry samosas, the trick is to start on low heat, otherwise, the pastry can burst open and the filling spills out into the hot oil! The oven is a good alternative.