Vegetable Samosas
These homemade samosas are filled with a fragrant mixture of spiced potatoes, carrots, peas, and seasoned with aromatic spices. Encased in a crispy pastry shell, these samosas are perfect as a flavorful appetizer or snack. The filling is cooked to perfection, combining warm and comforting flavors with a hint of heat from green chillies. Each bite is a delightful blend of textures and tastes, making these samosas a popular choice for any occasion.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- 1 tsp salt
- 2 tsp vegetable oil
- 1 free-range egg
- 75-150ml/3-5fl oz warm water
- 2 large potatoes
- 2 large carrots
- 2 tbsp vegetable oil
- 1 small onion
- ½ tsp turmeric
- 2 tsp garam masala
- 1 tsp black mustard
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 4 garlic
- 1 green chilli
- 10 curry
- 75g/3oz frozen peas
- 1 tsp lemon
- handful fresh coriander
Instructions
- For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour
- For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.
- Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic.
- Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.
- To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles.
- Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.
- To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 12
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