Vegetable samoosas

12 servings Cooking: 15 mins
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These yummy little pyramids are the most popular snack in Mumbai.

By Food24 July 17 2012
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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
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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.



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