The Sydney Morning Herald logo
Advertisement
Good Food logo

Crab samosas

Karen Martini
Karen Martini

Advertisement
Crab samosas.
Crab samosas.Marina Oliphant

These are slightly more luxurious and delicate than typical samosas, though the portions are generous. Roll out the dough thinly to ensure light and crisp pastry.

Advertisement

Ingredients

Dough

  • 200g plain flour

  • 1½ tbsp fine semolina

  • ½ tsp saltz

  • 1½ tbsp vegetable or olive oil

Filling

  • 2 tbsp extra virgin olive oil

  • 1 tsp white mustard seeds

  • ¼ cup frozen peas

  • 2 green chillies, finely chopped

  • 3 tsp garam masala

  • ½ tsp turmeric powder

  • 2 large potatoes, boiled, peeled and roughly diced

  • 150g cooked crab meat

  • 2 handfuls coriander leaves, picked

  • 4cm piece ginger, finely grated

  • 2 tsp amchur (mango powder, from Indian and Asian grocers)

  • Salt flakes

  • Freshly ground black pepper

  • Oil for deep-frying

Raita

  • 250g plain yoghurt

  • 1 lemon, peeled, segmented and chopped

  • 1 lime, peeled, segmented and chopped

  • 1 bunch coriander, chopped very fine

  • 2 tsp castor sugar

  • 2 tsp salt flakes

Method

  1. For the raita, combine all the ingredients and chill.

    For the dough, add the flour, semolina and salt to a bowl, then combine.

    Add the oil and mix through with your fingers to a crumb-like texture. Make a well, add 140ml of warm water and mix to form a dough. Work until all the ingredients are incorporated and the bowl is clean of flour.

    Tip on to a lightly floured surface and knead for a few minutes or until the dough is smooth and silky. If the dough is sticky, dust lightly with flour. Wrap in cling film and rest on the bench for 20 minutes while you make the filling.

    For the filling, in a frying pan add the oil, mustard seeds and peas, then cook for two minutes. Add the chillies, garam masala and turmeric, cooking until fragrant. Take off the heat and fold in the potato, crab, coriander, ginger and mango powder. Season with salt and pepper and set aside.

    Heat oil in a saucepan or deep fryer to 170C.

    Divide the dough into six even balls and, one at a time, roll out on a floured bench into circles about 2 millimetres thick. Cut in half. Rub a little water along the straight edge of one of the semicircles. Form into a cone by sealing one half of the straight edge with the other half. Support the open end of the cone over your thumb and index finger, much like you hold a piping bag to fill it. Spoon in some filling, leaving about 2 centimetres free at the top, then wet the open edges and stretch to seal shut. This end becomes the bottom of the samosa.

    Fry as you go - the pastry is delicate - for four to five minutes or until golden brown. Serve with raita and a chutney.

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Karen Martini