Soups and Starters Recipes - Vegetable Samosas Recipe

  
 

Soups and Starters Recipes - Vegetable Samosas Recipe

Ingredients

Serve 6

  • 1 quantity Samosa Dough

  • 2 tablespoons milk

  • oil, for deep-frying

  • chutney, to serve

Filling:

  • 1 tablespoon ghee or vegetable oil

  • pinch of asafetida powder (optional)

  • 2 teaspoons mustard seeds

  • 500 g/1 lb potatoes, parboiled and diced

  • 125 g/4 oz cooked green peas

  • 2 fresh green chilies, deseeded and chopped

  • 1 teaspoon salt

  • 1 teaspoon pomegranate seeds (optional)

  • 1 teaspoon garam masala

  • 2 tablespoons chopped coriander leaves

Method:

  1. To make the filling, heat the ghee or oil in a frying pan. Add the asafetida powder, if using, mustard seeds, potatoes, peas, chilies, salt and pomegranate seeds, if using.

  2. Stir over a moderate heat for 2 minutes. Cover the pan, reduce the heat and cook gently for 10 minutes.

  3. Remove the pan from the heat and add the garam masala and chopped coriander. Stir well and then leave the filling to cool before using to stuff the samosas.

  4. Roll out the samosa dough and prepare the semi­circles as described previously. Use the vegetable filling to stuff the samosas and fold over, sealing the edges with milk. Remember to cover them with a damp cloth while you are assembling them.

  5. Heat the oil for deep-frying to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds. Fry the samosas, a few at a time, until crisp and golden.

  6. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve them hot with chutney.