Vegetable Samosas

Ingredients

PASTRY 1 1/2 cup all-purpose flour 1/2 tsp salt 3 tbsp oil 1/2 cup water 1 oil, for deep-fat frying FILLING 1 cup vegetable oil 1 medium potato, cubed 1 medium cauliflower, chopped 1/4 cup ghee 4 tbsp coconut, chopped 1 pinch cumin seeds 1 1/4 tsp ginger, minced 2 each green chiles, seeded & - chopped 1/2 cup green peas 1/4 tsp cayenne 1/4 tsp turmeric 1 pinch sugar 1/2 tsp salt 2 1/2 tbsp raisins 1 1/4 tsp cumin, ground & roasted 3/4 tsp coriander, ground & roasted 1/3 cup peanuts, blanched & chopped 2 1/2 tbsp cilantro, chopped

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Preparation
 
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time
until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into
a ball & cover with a damp towel & let rest for 30 minutes.

Roll each ball into a disk about 3 1/2" in diameter. Cut each circle
in half & fold into a cone selaing the edges with some water. Fill
the cone from the top with vegetable filling. Moisten the top of the
cone & seal. Repeat with the remaining dough.

Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.

FILLING: Heat oil in a wok. Fry potato cubes until lightly browned,
lift out & set aside. Add cauliflower pieces & fry until almost
cooked. Drain on paper toweling.

In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
chiles & peas. Fry for 1 minute & then add the pre-cooked
cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a
few minutes over medium heat & then add the raisins. Cover & simmer
for 8 to 10 minutes. Uncover & continue to cook until the moisture is
absorbed. Add ground roasted cumin & coriander. Stir in the peanuts
& cilantro. Remove from heat & cool before stuffing into the samosas.

Pranati Sen Gupta, "The Art of Indian Cuisine"

 

 
Servings: 1

 

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