Side Pannel
Vegetable Samosas
Vegetable Samosas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Indian
Ingredients List
- ----------------------------------FILLING----------------------------------
- 3 tb Oil
- 1/4 ts Whole cummin seeds
- 450 g Potatoes, diced into 1cm
- Cubes
- 1 Green chilli, finely chopped
- Pinch of turmeric
- 1/2 ts Salt
- 75 g Peas
- 1 ts Ground roasted cummin
Directions
DOUGH
225 g Plain flour
1 ts Salt
3 tb Oil
Approx. 100ml hot water
Oil for deep frying
1. To make the filling, heat the oil in a karahi(wok) over medium high
heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the
overlapping edge with a little water. Fill the cone with 1.5 tsp of the
filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
you can into the hot oil and fry until crisp and golden. Drain. Serve with
a chutney or your favourite chilli or tomato sauce.
225 g Plain flour
1 ts Salt
3 tb Oil
Approx. 100ml hot water
Oil for deep frying
1. To make the filling, heat the oil in a karahi(wok) over medium high
heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the
overlapping edge with a little water. Fill the cone with 1.5 tsp of the
filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
you can into the hot oil and fry until crisp and golden. Drain. Serve with
a chutney or your favourite chilli or tomato sauce.
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