Vegetable Samosas
Ingredients
- 300 gr. potatoes, diced into small cubes
- 200 gr. carrots, diced into small cubes
- 2 tbsp. vegetable oil
- 1 tsp. fennel seeds
- 2 tsp. cumin seeds
- 150 gr. finely chopped onions
- 2 tsp. crushed garlic
- ½ tsp. finely chopped green or red chillies
- (or ½ tsp. chilli flakes or 1 tsp. chilli powder)
- ½ tsp. turmeric
- 1 tsp.salt
- 100 gr. frozen garden peas
- 2 tbsp. desiccated coconut
- 3 tbsp. lemon juice
- Fresh coriander (handful)
- Packet of Somosa pastry
- 3 tbsp. plain flour
- Vegetable oil to fry
Method
Pre boil the potatoes and carrots until beginning to soften.
Heat the 2 tbsp. oil in a wok or sauté pan. Add fennel and cumin seeds and fry for a few seconds to release their flavour before adding the onions and garlic. Fry for about 3 minutes on a medium heat.
Add the potatoes and carrots and sprinkle in the chillies, turmeric, salt and half the freshly chopped coriander. Cook on a medium heat, with the lid on, until the potatoes and carrots are completely cooked but still firm.
Now add the garden peas, desiccated coconut and lemon juice. Turn up the heat so that the lemon juice is absorbed. Once there is no liquid left, turn off the heat and empty the filling into another dish so that it cools quickly. When completely cool add the remaining chopped coriander.
To fill the samosas:
Begin by making a flour paste to bind the samosas together. Mix flour and water in a bowl until it is of a thick batter consistency.
Separate the pastry one strip at a time, covering the remaining pastry with a slightly damp cloth. Create a pocket as shown on the link below and fill, taking care to seal all the edges really well with the flour paste. Follow this link for making samosa pockets.
Heat the oil to a medium heat in a deep pan and fry the samosas until golden brown on each side. Place on kitchen towel to absorb the fat and cool slightly before serving.
Note: These can be frozen flat on a tray before frying. Defrost throroughly before using.
