LHM X Lajina Masala | Indian Starters Class | Full Method

LHM X Lajina Masala – Virtual Cooking Class for Little Hearts Matter members and friends.

Here you will find everything you need to take part in our online event on Saturday 28th at 4:00 PM > facebook.com/littleheartsmatter

Vegetable Samosas (Vegetarian – makes 25) 

INGREDIENTS: Samosa Filling (Potato +Veg Mix) 

  • 250g Potatoes, boiled whole (with skins on) for 25 mins or until just cooked, then skin and chop into cm sized cubes, place in a big bowl to cool. Place in the fridge, overnight would be brilliant. Choose Maris pipers
  • 1 tsp chef crush or a tsp of cumin seeds
  • I small onion, finely chopped
  • A splash of oil
  • A knob of butter
  • 1 tablespoon of sunflower oil
  • 1 cup frozen veg. example peas, sweet corn, carrots and green beans
  • 1 tsp salt
  • Extra chilli flakes or a fresh chilli
  • Handful of fresh coriander, washed and chopped
  • 1/4 inch of ginger, grated
  • 1 garlic clove, grated
  • A squeeze of lemon
  • ½ tsp Garam Masala
  • Extra butter or dairy free spread for painting the pastry sheets.
  • For the Pastry Wraps Use spring roll wrappers (available from the Indian shops or filo pastry from the supermarket). You will need one pack of somosa wraps and two packs of the filo pastry as we double up.

METHOD: First, Let’s make the Samosa filling!

  • Dry fry the chef crush or cumin in a hot pan to awake the oils for a few seconds (roasted, then fried seeds, gives a real depth of flavour). To roast whole seeds or chef crush, do this on a gentle heat setting, in a dry pan, moving the pan and spices at all times.
  • Add the oil, butter and onion, fry for 5 minutes, then add the ginger and garlic.
  • Switch the heat off and remove the pan from the heat,  add the frozen vegetables, salt and chillies.
  • Take the potatoes from the fridge and place the veg. filling mix into the potatoes.  Mix the spicy masala into the potatoes and add fresh coriander and lemon.
  • Taste the potato mix, it should be spicy and salty. You could add some Garam Masala, here.  The wraps are plain so you need a spicy, salty mix or your somosas will be bland and that is just not great, considering the effort to make these.
  • Allow to cool before stuffing – the cooler the mix, the easier to fold into somosas.              

METHOD: Next, let’s stuff the Samosas!

  • You are ready to stuff the somosas
  • For easy somosas, we are making them with filo or somosa wraps.
  • Wash and dry your hands really well before we start.
  • Take one sheet of filo at a time (cover the rest with a damp, clean tea towel).
  • Lay the filo sheet in a horizontal position in front of you (I usually pop it on a board)
  • Cut the filo sheet into 3 rectangles, and take two strips, covering the third with glue or butter.
  • Brush with butter or glue (the glue disappears when the somosas are cooked) and “Paint” the filo with the somosa glue, place the filling in a corner and fold into triangle shapes.
  • This takes practise 😊
  • Brush with butter and place on a baking tray, bake in a hot over 200 °C for 40-45 minutes, you are looking for a crunchy pastry and spicy filling.  Keep an eye on them and they will need turning over halfway.

How to store the samosa

  • Somosas will be fine in the fridge for a couple of days or just cool and freeze.
  • I freeze somosas baked or fried and I will just bake them as I need them.  I don’t tend to defrost them, as I never think until the last minute.
  • They bake up nice and fresh.
  • They need a really good dip, and nothing beats a tamarind dip with somosas or tomato ketchup is a great alternative.


Deep fried Onion Bhajis


  • 250 grams of finely sliced onions, red make these special or a tin of sweetcorn
  • 1 tsp Bhaji Blend or ½ tsp of each, cumin seeds, coriander seeds, chilli flakes, chilli powder and garam masala
  • 1/2 tsp salt
  • 1 small cup of chickpea flour (75-100g) 
  • 1/4 cup of water (about) 
  • Deep fat fryer and oil or frying pan and less oil


  • Carefully measure and put aside all the spices and ingredients in a bowl.
  • Put the sliced onions into a mixing bowl, add the chickpea flour and half of the water, give it a good mix with your hands and add extra water, as you need it, be careful as you are making a very thick batter and if you use too much water, you will ruin your bhajes.  Now add your spices and mix very well to form a thick batter.
  • The mixture should form a tight, but firm texture, you may need to add extra water.  Take your time and mix thoroughly.
  • Put spoonfuls of the mixture into hot oil and deep fry until fully cooked, turning the bhajes over so they cook evenly. They take about 6 minutes each side.
  • If you are uncomfortable with deep frying – you could use the same recipe and swap the onions with a small tin of drained sweetcorn and make fritters, these can be shallow fried or use frylight.
  • This is the absolute basic class so you can get used to the texture.
  • It’s just the beginning, as they say.

Bhel Puri Salad / Rainbow Salad


  • You will need some poppadoms (buy ready ones or pop in the microwave for 20 seconds) and sev noodles, Bombay mix or nachos
  • Salad Leaves – choose your favourites
  • A selection of salad from peppers, cucumber, tomatoes, red onion, sweet corn, radish, pomegranate, grapes.


  • Choose your selection of salad and chop them finely.
  • Layer the salad in the centre of a big plate or platter, place the poppadoms and the crunchy noodles around the edge of the plate. 
  • Dress the salad with the mint and tamarind dressing.

Simple Dressing for salad

Yoghurt dressing

  • 4 tbsp yoghurt or a vegan option – I like Alpro
  • ½ tsp Dijon mustard
  • Juice of 1 lime
  • 1/2 tsp sugar
  • 2 tbsp fresh mint, rinsed and finely chopped
  • Pinch of garam masala
  • Mix the above to make a delicious dressing for your salad

Tamarind Chutney


  • ½ cup tamarind paste
  • 1/4 cup of hot water from the kettle.
  • 1-inch jaggery or 2 tbsp dark muscovado sugar
  • ¼ tsp Garam Masala
  • ¼ tsp chilli powder – optional
  • pinch of salt


  • Take a chunk of the jaggery or sugar, chop into fine slices and place into a mug.
  • Cover the sugar with hot water and stir until melted.
  • Pop the tamarind into the sugar, add the spices and allow to chill.
  • This will be used as a dressing for the prepared salad and serve with crunchy sev noodles and poppadoms.
  • It’s really good with onion bhajes and the salad with crunchies, too 😊



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