Vegetable Samosas Recipes

Ingredients :

1 quantity Samosa dough

2 tbsp milk

oil, for deep frying

chutney, to serve

Filling:

1 tbsp ghee

pinch of asafoetida powder (optional)

2 tsp mustard seeds

500g potatoes, parboiled and diced

125g cooked green peas

2 fresh green chilies, deseeded and chopped

1 tsp salt

1 tsp pomegranate seeds (optional)

1 tsp garam masala

2 tbsp chopped coriander leaves

1. Make the filling: heat the ghee in a frying pan, add asafoetida powder (if use), mustard seeds, potatoes, peas, chilies, salt and pomegranate seeds (if use).
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.
4. Stir well and then leave the filling to cool before using to stuff the samosas.
5. Roll out the samosa dough and prepare the semi-circles.
6. Use the vegetable filling to stuff the samosas and fold over, sealing the edges with milk.
7. Remember to cover them with a damp cloth while you are assembling them.
8. Heat the oil for deep-frying to 350-375F or until a cube of bread browns in 30 seconds.
9. Fry the samosas, a few at a time, until crisp and golden.
10. Remove with a slotted spoon and drain on absorbent kitchen paper.
11. Serve them hot with chutney.

Serves 5

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