I hope you are all well out there! The situation in Denmark is that all schools, other educational institutes and public spaces like libraries, have closed for at least two weeks. It was also recommended by the government that bars, nightclubs and restaurants would close, and many have done so. The shops are open and have most goods, I only noticed that instead of toilet paper and tinned food, Danes hoard fresh vegetables. I hope that I can buy some from the market today. It is quite surreal, but it's best to take these measures trying to stop the disease from spreading.
In any case, the cooking will have to go on and it is a good way to relax. I have never made samosas before, but wanted to try making them from scratch. I decided to make an oven baked variant. For the samosas I took guidance from Cook with Manali and also watched a few Youtube videos on how to make samosas.
I served a quick homemade mango chutney and Bombay potatoes on the side. Here is how I made them.
2 cups wheat flour
½ tsp salt
4-5 tbsp oil
5-6 tbsp water
500 g potatoes
1 red chilli
½ tsp garam masala
1 cup frozen peas
1 tsp nigella seeds
For the mango chutney I more or less followed this easy recipe by Good Food Australia.
For making the pastry, mix the flour, salt and oil until it has a crumbly texture. Then add water little by little and shape into a firm dough. Don't knead the dough too much. Let it rest for at least 30 minutes.
In the meanwhile, make the filling. Cook the potatoes. Chop the onion, chilli and garlic and fry them in oil until soft.
Add the seasoning, peas, nigella seeds and cooked potatoes to the pan and let cook for a while, then let the mix cool.
Divide the pastry into 8 parts and roll them out individually into circles. Cut the circle into two halves, shape a pocket, fill it with the potato filling and seal the pastry closed into a triangle shape. If you haven't made samosas before, there are handy Youtube videos to consult on how to shape them.
Brush the samosas lightly with oil and bake them in the oven at 180 C for about 30-40 minutes until crispy.