Vegetable samoosas

Recipe from: July 2012
recipes samoosas vegetarian

Ingredients 19
Servings 12
Time 00:60

Ingredients

  • Dough:
  • 250
    ml
    fine white wheat flour
  • 125
    ml
    ghee (clarified butter)
  • 1
    tsp
    carom seeds
  • Pinch of salt
  • 200
    ml
    water
  • Filling:
  • 2
    Tbs
    sunflower or vegetable oil
  • 1/2
    tsp
    cumin seeds
  • 200
    g
    potato, boiled, peeled and roughly crushed
  • 50
    g
    green peas, boiled
  • Salt to taste
  • 1 1/2
    tsp
    coriander powder
  • 1
    tsp
    garam masala
  • 1/2
    tsp
    turmeric powder
  • 1 1/2
    tsp
    chilli powder
  • 5
    green chillies, chopped
  • 1
    tsp
    dry mango powder
  • Oil for deep frying
 

Method

00:15
 
For Pastry:
In a bowl mix together the butter, at room temperature, and flour until crumbly
Add carom seeds and salt
Add enough water to make a dough
Cover with a damp cloth and set aside for half an hour

For the Filling:
Heat oil, fry cumin seeds, add potato and peas, stir for 2 minutes
Add salt, coriander powder, garam masala, turmeric, red chilli powder and green chillies (deseeded if you prefer not too hot) and dry mango powder
Cook the mixture for 5 – 10 minutes

To assemble:
Roll out the dough into balls and flatten into hand sized discs
Cut the discs in half and make cones with the halves
Fill the cones with some of the filling and seal the open end by pinching the dough closed with the help of some water
Deep fry until golden brown
Remove from oil with a splotted spoon and drain off excess on kitchen towel

Serve with coriander chutney and mango chutney

Reprinted with permission of Damian Ettish.
 

 

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