This vegetable samosa recipe was picked up by our Asia specialist Miranda, during a visit to her favourite hotel in Jaipur, India - Samode Hotels!
Ingredients:
For the dough:
- 300g Flour
- Salt to taste
- 90ml water
- 5g Carom seeds
- 60g Vegetable oil
For the filling:
- 700g Potatoes (boiled)
- 200g Green peas (boiled)
- 60g Vegetable oil
- 5g cumin seeds
- 3g chopped ginger
- 20g chopped green chillies
- 5g red chilli powder
- 3g Turmeric powder
- Salt to taste
- 20g Pomegranate seeds
- 20g fresh coriander
- 3g garam masala powder
- Oil for frying
Preparation:
The Dough:
Sieve the flour and salt, pour oil and mix gradually till fully blended. Add Carom seeds and mix. Add water and knead gently to make a semi-hard dough. Cover the dough with a moist cloth for 10 minutes. Knead again and divide into 5 - 6 equal portions. Cover with a moist cloth.
The filling:
Peel and cut the potatoes into half inch cubes. Heat oil in a pan. When the oil begins to crackle, add cumin, ginger and green chilli. Saute. Add the turmeric powder; red chilli powder, green peas, salt and saute for a second or two. Then add the potatoes, pomegrantate seeds, fresh coriander and garam masala powder. Stir fry till cooked and well blended. Remove from the heat and let it cool.
The stuffing:
Place a dough portion on a lightly floured surface. Flatten the dough with your palm. Roll out with a rolling pin into 6"" round discs and cut in half. Make into cones. Stuff with filling and seal edges firmly with a little water. Sprinkle flour onto a tray and place the samosas down on this. Heat oil in a work or deep fat fryer. Fry the samosas until golden brown and crisp. Serve hot - ideally with apple chutney.