Vegetable samoosas

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Vegetables

By Food24 November 03 2009
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Ingredients (16)

2.00 onion — finely chopped
50.00 ml oil — or butter
325.00 ml peas — frozen
1.00 potatoes — medium, grated
6.00 courgettes — diced
3.00 carrots — grated
3.00 ml turmeric
20.00 ml fresh ginger — grated
3.00 garlic — cloves, crushed
2.00 green chilli — chopped
250.00 ml water
50.00 ml fresh coriander — choped
15.00 ml garam masala
10.00 ml instant gravy powder
spring roll wrappers — pur or phyllo pastry
flour — mixed with water
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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.



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