Published 28th Jun. 2021
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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:
Preparation:
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.
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.
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.
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