Name: Vegetable samoosas
Cook time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 250 ml flour; 125 ml ghee; 1 tsp cardamom seeds; salt just a pinch; 200 ml water; 2 Tbs sunflower oil or vegetable oil; 1/2 tsp cumin seeds; 200 g potato boiled, peeled, roughly crushed; 50 g peas boiled; salt to taste; 1 1/2 tsp coriander ground; 1 tsp garam masala; 1/2 tsp turmeric ground; 1 1/2 tsp chillies powder; 5 green chilli chopped; 1 tsp mango powder; oil for deep frying

Recipe Disclaimer

Tap for method

Ingredients (17)

250 ml	flour
125 ml	ghee
1 tsp	cardamom — seeds
	salt — just a pinch
200 ml	water
2 Tbs	sunflower oil — or vegetable oil
1/2 tsp	cumin — seeds
200 g	potato — boiled, peeled, roughly crushed
50 g	peas — boiled
	salt — to taste
1 1/2 tsp	coriander — ground
1 tsp	garam masala
1/2 tsp	turmeric — ground
1 1/2 tsp	chillies — powder
5	green chilli — chopped
1 tsp	mango — powder
	oil — for deep frying

Tap for ingredients

Method:

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.