Vegetarian Samosas Recipe - Makes 20

Vegetarian Samosas Recipe


Ingredients

500g (1 lb 1 oz or 3 1/2 cups) sifted flour
1/4 teaspoon (1ml) salt (for the dough)
4 tablespoons (60ml) vegetable oil (for the dough)
2 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
3 tablespoons (45ml) vegetable oil
1 teaspoon (5ml) cumin seeds
150g (1 1/2 cups or 5 oz) frozen peas, thawed
1/2 teaspoon (2.5ml) ground turmeric
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) chilli powder
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
Oil for deep frying


Method

Mix the flour, salt and 4 tablespoons of vegetable oil in a large bowl and knead until you have a firm dough (you need to add a little water until you get the correct consistency, adding a tablespoon at a time)
Set aside the dough when ready
Parboil the potatoes by adding the cubes to a saucepan of boiling water, bringing back to the boil, boiling for 5 minutes, draining and setting aside
Heat the 3 tablespoons of vegetable oil in a medium to large frying pan (or saucepan) over a medium heat
Add the cumin seeds and fry for 1 minute, stirring a few times
Add the parboiled potato cubes, peas, turmeric, salt, chilli powder and ginger, mix well, cook for 5 minutes, stirring often, and then remove from the heat and set aside
Split the cooked filling into 20 equal sized balls
Split the dough into 10 equal pieces and roll each piece into 15cm (6 inch) circles on a lightly floured surface
Make each half round into a cone and put 1 of the filling balls into the cone
Press the edges of the cone together so you have a well-sealed samosa
Preheat the oven so you can keep the cooked samosas warm
Heat the deep frying oil to a moderate heat (170C or 340F)
Put 4 or 5 of the samosas (whichever fits well in the oil) into the oil, deep fry until they are a golden colour (about 12-15 minutes), remove from the oil, put onto absorbent kitchen paper, dab to remove the excess oil and put the samosas into the oven to keep warm
Repeat the cooking step until all of the samosas are cooked
Serve hot with a yummy tamarind chutney


Recipe submitted by C Kumar on 13 April 2011