Vegetable Samosas

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Yields1 Serving
DifficultyAdvancedPrep Time45 minsCook Time5 minsTotal Time50 mins

Ingredients

Method

 4 cups 00 grade floursieved
 2 tsp carom seeds
 ½ tsp baking powder
 2 ½ tsp salt
 8 tbsp rapeseed oil
 4 tbsp vegetable oil
 ½ tsp yellow mustard seeds
 ½ tsp 1/2 tsp cumin seeds
 ½ onionFinley chopped
 3 3 cm gingerfinely grated
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garam masala
 1 tbsp mango powder
 ¼ tsp malden sea salt
 500 g potatoespeeled, then boiled and squashed into big pieces
 ¼ cup corianderfinely chopped
1

Sift the flour into a large bowl and then add the carom seeds, baking powder and salt, make a well in the centre.

2

Kneed the dough for 5 Minutes until smooth. Cover with cling film and rest for at least 30 Minutes.

3

Add the rapeseed oil to the well and combine with the flour to make a breadcrumb texture. Add warm water a little at a time until you get a soft, smooth pliable dough.

4

Place into the deep fat fryer for a couple of minutes until golden brown. Dan on some kitchen paper and enjoy.

5

Add the chopped onion and grated ginger and cook on high heat for around 30 Minutes.

6

Now place the frozen peas, and the dry spices and salt to the pan. If it becomes too dry add a splash of water. Cook for a 2 Minutes minutes.

7

At this point we're going to add the pre-cooked potatoes, haitian sensation chilli sauce and the fresh coriander. Cook for another couple of minutes on a low heat to prevent it from all sticking to the pan.

8

Divide the dough into 12 pieces, leave the rest covered but make a ball with the piece you have. Flatten each ball one at a time then cut in half to leave you with a semi circle. Fold to make a cone shape and place a good spoonful of the cooled filling into the cone. Bend over the top edge and seal with a dab of water with your finger.

9

Deep fry at 180°C for a few moments until golden brown, dry on kitchen paper.

10

Serve with some India Joywala, Pineapple and Dorset Naga Chilli Chutney.

Ingredients

 4 cups 00 grade floursieved
 2 tsp carom seeds
 ½ tsp baking powder
 2 ½ tsp salt
 8 tbsp rapeseed oil
 4 tbsp vegetable oil
 ½ tsp yellow mustard seeds
 ½ tsp 1/2 tsp cumin seeds
 ½ onionFinley chopped
 3 3 cm gingerfinely grated
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garam masala
 1 tbsp mango powder
 ¼ tsp malden sea salt
 500 g potatoespeeled, then boiled and squashed into big pieces
 ¼ cup corianderfinely chopped

Directions

1

Sift the flour into a large bowl and then add the carom seeds, baking powder and salt, make a well in the centre.

2

Kneed the dough for 5 Minutes until smooth. Cover with cling film and rest for at least 30 Minutes.

3

Add the rapeseed oil to the well and combine with the flour to make a breadcrumb texture. Add warm water a little at a time until you get a soft, smooth pliable dough.

4

Place into the deep fat fryer for a couple of minutes until golden brown. Dan on some kitchen paper and enjoy.

5

Add the chopped onion and grated ginger and cook on high heat for around 30 Minutes.

6

Now place the frozen peas, and the dry spices and salt to the pan. If it becomes too dry add a splash of water. Cook for a 2 Minutes minutes.

7

At this point we're going to add the pre-cooked potatoes, haitian sensation chilli sauce and the fresh coriander. Cook for another couple of minutes on a low heat to prevent it from all sticking to the pan.

8

Divide the dough into 12 pieces, leave the rest covered but make a ball with the piece you have. Flatten each ball one at a time then cut in half to leave you with a semi circle. Fold to make a cone shape and place a good spoonful of the cooled filling into the cone. Bend over the top edge and seal with a dab of water with your finger.

9

Deep fry at 180°C for a few moments until golden brown, dry on kitchen paper.

10

Serve with some India Joywala, Pineapple and Dorset Naga Chilli Chutney.

Vegetable Samosas