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Vegetable samoosas

Vegetables
 


 
 

Ingredients

 
  • 2
    onions, finely chopped
  • 50
    ml
    oil or butter
  • 325
    ml
    frozen peas
  • 1
    medium potato, grated
  • 6
    courgettes, diced
  • 3
    carrots, grated
  • 3
    ml
    turmeric
  • 20
    ml
    fresh ginger, grated
  • 3
    cloves garlic, crushed
  • 2
    green chillies, chopped
  • 250
    ml
    water
  • 50
    ml
    fresh dhania leaves, chopped
  • 15
    ml
    garam masala
  • 10
    ml
    instant gravy powder
  • pur (samoosa wrappers), spring roll wrappers or phyllo pastry
  • flour and water paste
Servings: Change Serving
 
 

Method

 
Fry onions in oil. Add remaining ingredients except the dhania, garam masala and gravy powder. Simmer for 10 minutes until vegetables are soft. Add dhania and garam masala and stir in gravy powder to thicken. Allow to cool. Cut pastry into 5 cm wide strips. Put a tablespoon of filling near one end about 2 cm from the short edge. Fold one corner over the filling, making a triangle, then fold the angle over again and again until the whole strip is folded. Tuck the loose end neatly into the triangular shape and stick down with paste. Fry in hot oil until golden brown. Drain on paper towels before serving.
 

Read more on: deep-fry
 

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