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Vegetable Samosas Recipes
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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 |
Method :
- 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).
- Stir over a moderate heat for 2
minutes, cover the pan, reduce the heat and cook gently for 10
minutes.
- 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.
- Roll out the samosa dough and
prepare the semi-circles.
- 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.
- Heat the oil for deep-frying to
350-375F or until a cube of bread browns in 30 seconds.
- Fry the samosas, a few at a time,
until crisp and golden.
- Remove with a slotted spoon and
drain on absorbent kitchen paper.
- Serve them hot with chutney.
Serves 5
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