Here’s how to stuff a Samosa the Spice Sisters way

Here’s how to stuff a Samosa the Spice Sisters way

In this brand new Curry On Cooking Series, Spice Sisters Nilam and Veena will be sharing easy fusion recipes that can be made with all the spices you’d find in your mum’s masala dabba.

Being a bit of a Bhaji Girl, Spain-based Nilam missed having access to Indian spices to make a pukka curry. On her travels, she would often meet British expats who shared her frustration, which led her to join forces with her Manchester-based sister Veena to service Curryholics around the world with their eight lip-smacking currylicious spice kits. The great thing about these kits is they are low in fat, free from sugar, gluten, dairy, additives and preservatives.

“Whether you are a creative or traditional cook, or lead a hectic life we hope you will enjoy making and sharing these delicious dishes with your family and friends – just like we do.”

Indians love snack food; hot, spicy, steaming finger-licking street food, usually cooked in front of them slathered in sauces, chutneys and spices, consumed on the go as they go about their daily business.

At Curry On Cooking, samosas are a firm favourite of ours. These delightful morsels can be cooked and frozen in advance, on the day thaw, heat, and serve.

You can cheat and use filo pastry but we prefer mum’s recipe, the casing tastes so much better with the homemade version. For a healthier version, just brush the samosas very lightly with melted butter or oil and bake in a medium to hot oven for about 20 minutes on both sides or until golden brown and cooked.

by Nilam and Veena

*More info: Curry On Cooking

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