Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes

tsp mild chilli powder

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tsp garam masala

pinch of caster sugar

sea salt and freshly ground black pepper

handful of coriander, finely chopped

Samosas come in a variety of shapes and sizes and have different names (such as shingara in Bengali), depending on the region or state from which they come. Some that I tried in India resembled rough, misshapened cones rather than the triangular pasties to which we are accustomed in Britain. Vegetarian samosas tend to be the most popular for light snacking, filled with any selection of vegetables and spices. If you are short of time, make these samosas using store-bought filo pastry, which will produce a lighter crust. For a golden and crisp finish, bake these with generous brushings of melted butter.

To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the oil and 6 tablespoons of warm water. Mix with a butter knife to form a dough, adding more water if the mixture seems too dry. Tip on to a lightly floured work surface and knead for 5–10 minutes to a smooth dough. Cover with cling film and leave to rest in a cool place for 30 minutes.

Meanwhile, prepare the filling. Heat the oil over a medium heat in a karahi or a wide pan. Sauté the onions for 3–4 minutes, stirring frequently until they soften. Cut the potato and carrot into 1cm dice, tip into the pan and fry for another 4 minutes. Add the remaining ingredients, except the fresh coriander, and season well. Stir-fry for a few minutes until the vegetables are tender and the spices no longer taste raw. Mix in the chopped coriander, transfer to a wide bowl and leave to cool completely.

Divide the pastry into 6–7 equal pieces. Make each piece into a ball then roll out to a circle of about 15cm. Cut each circle into two equal halves. Working with one at a time, brush the cut edge of the semi-circle with a little water and form a cone shape, sealing the edge. Fill each cone with the filling up to 1cm from the top. Brush the pastry edges with water and press together to seal the cone. Place on a baking tray lined with baking parchment and repeat to make the remaining samosas.

Preheat the oven to its lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170°C. Deep-fry the samosas in batches for 4–6 minutes, turning them over halfway, until they are golden brown and crisp. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve warm.

Aubergine bhajis

MAKES 12–14

1 tsp fine sea salt

1 tsp ground turmeric

1 tsp cayenne pepper

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tsp freshly ground black pepper

1 medium aubergine, about 350g, cut in half lengthways then into 1cm cubes

1 tbsp vegetable oil, plus extra for deep-frying

1 medium onion, peeled and finely chopped

BATTER

150g gram (or plain) flour

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tsp fine sea salt

1 tsp ground turmeric

1 tsp toasted cumin seeds

75–100ml warm water

We are most familiar with onion bhajis here in the UK, and these aubergine fritters are a delicious alternative. The word bhajia, literally meaning ‘fried’, has been anglicised to the bhaji or bhajee that we recognise today. The fritters are made with a batter very similar to that used to make pakoras, but here it does not coat the main ingredient, instead the vegetable is finely chopped and mixed through the batter. You can try making the fritters with other vegetables such as courgettes, cauliflower or even okra.

First, make the batter by combining the flour, salt, turmeric and cumin seeds in a large bowl. Gradually stir in enough water to get a thick batter with a slow-dropping consistency. Leave to stand for a few minutes while you prepare the vegetables.

In a small bowl, combine the salt, turmeric, cayenne and black pepper. Sprinkle this over the aubergine and toss to coat. Heat a tablespoon of oil in a large pan and sauté the onion with a pinch of seasoning for 6–8 minutes until golden brown. Add the aubergine and cook for 3–4 minutes or until it has softened. Remove the pan from the heat and cool slightly.

Tip the aubergine and onion mixture into the batter and mix well. Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan (or deep-fryer) to 180°C. Gently drop spoonfuls of the bhaji mixture into the hot oil and fry in batches for 4–6 minutes until evenly golden brown and crisp. Drain on a baking tray lined with kitchen paper and keep warm while you fry the rest. Serve hot and crisp with Sweet tamarind and Spicy green chutneys (see pages 217 and 215).

Bombay potato cakes

MAKES 10

75g urad dal

3 medium potatoes, about 750g, peeled and cut into large chunks

1 tsp garam masala

juice of

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lemon

sea salt and freshly ground black pepper

FILLING

2–3 tbsp vegetable oil, plus extra for frying

3cm ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

1 tsp mild chilli powder

1 tsp cumin seeds, roasted and ground

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tsp ground turmeric

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