Title:
Vegetable Samosas
Yield: 4 Servings
Ingredients
FILLING
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3 tb oil
1/4 ts whole cumin seeds
450 g potatoes, diced into
1cm
1 cubes
1 green chilli, finely chopped
1 pinch of turmeric
1/2 ts salt
75 g peas
1 ts ground roasted cumin
DOUGH
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225 g plain flour
1 ts salt
3 tb oil
1 approx. 100ml hot water
1 oil for deep frying
Instructions
1. To make the filling, heat
the oil in a karahi(wok) over
medium high heat and add the
cumin seeds. Let them sizzle
for a few seconds.
2. Add the potatoes and green
chilli and fry for 2-3 minutes.
Add the turmeric and salt
and, stirring occasionally,
cook for 5 minutes.
3. Add the peas and the ground
roasted cumin. Stir to mix.
Cover, lower the heat and
cook a further 10 minutes
until the potatoes are tender.
Cool.
4. To make the dough, sieve
together the flour and salt.
Rub in the oil. Add enough
water to form a stiff dough.
Knead for 10 minutes until
smooth.
5. Divide into 12 balls. Roll
each ball into a round of
about 15cm/6" across.
Cut in half.
6. Pick up one half, flatten
it slightly and form a cone,
sealing the overlapping edge
with a little water. Fill
the cone with 1.5 tsp of the
filling and seal the top with
a little water.
7. Make all the Samosas in
the same way.
8. Heat the oil in a karahi(wok)
over medium heat. Put as many
samosas as you can into the
hot oil and fry until crisp
and golden. Drain. Serve with
a chutney or your favourite
chilli or tomato sauce.
