SAMOSAS

(from kylerhea’s recipe box)

Source: VEGAN FEASTS by Rose Elliot

Serves 16 people

Categories: April+2010, Indian, Vegetables, lite, try*this, vegetarian

Ingredients

  • Pastry:
  • 2 cups plain wholewheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 Tbs soya oil
  • 7 Tbs water
  • Filling:
  • 1 large onion, chopped
  • 2 Tbs soya oil, plus extra for deep frying
  • 1 large clove garlic, minced
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 1/2 cups potatoes, cooked and diced
  • 1 1/2 cups frozen peas, thawed
  • Salt and freshly ground pepper

Directions

  1. 1) First, make the pastry: put the flour, salt and baking powder into a bowl, then add just enough water to make a soft, but not sticky dough. Knead the dough for 5 minutes, then wrap in foil and chill for 30 minutes.

  2. 2) Meanwhile, make the filling, fry the onion in the oil for 8 minutes, until soft but not browned. Add the garlic, ginger, cumin, and coriander and cook for a further 2 minutes.

  3. Mix in the potatoes and peas, season, then remove from the heat, and leave to cool.

  4. 3) Remove the dough from the fridge and divide into 16 pieces. On a lightly floured board, roll each piece into a circle, about 6 inches into diameter. Pile the circles on top of one another, then cut them in half to make 32 half circles.

  5. 4) Take one of the half circles of pastry and brush the cut edges with water. Then fold it in half and press the moistened cut edges firmly together to form a cone. Fill the cone with a heaped teaspoon of the filling, then moisten the top and fold over to enclose the filling. Make the rest of the samosas in the same way.

  6. 5) Heat sufficient oil in a pan or a deep frying pan to 350 degrees (F), or when bubbles immediately form around a wooden spoon handle or chopstick dipped into the oil. Add enough samosas to form a single layer, letting them cook slowly, and turning them so that they become brown and crisp. Drain them on absorbent kitchen paper. Serve them hot, warm, or at room temperature.

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