Vegetable samosas
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Oil |
| 1 | cup | Vegetable oil |
| 1 | medium | Potato, cubed |
| 1 | medium | Cauliflower, chopped |
| ¼ | cup | Ghee |
| 4 | tablespoons | Coconut, chopped |
| 1 | pinch | Cumin seeds |
| 1¼ | teaspoon | Ginger, minced |
| 2 | eaches | Green chiles, seeded & chopped |
| ½ | cup | Green peas |
| ½ | cup | Water |
| Oil, for deep-fat frying | ||
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Turmeric |
| 1 | pinch | Sugar |
| ½ | teaspoon | Salt |
| 2½ | tablespoon | Raisins |
| 1¼ | teaspoon | Cumin, ground & roasted |
| ¾ | teaspoon | Coriander, ground & roasted |
| ⅓ | cup | Peanuts, blanched & chopped |
| 2½ | tablespoon | Cilantro, chopped |
Directions
PASTRY
FILLING
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 3½" 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" Submitted By MARK SATTERLY On 10-08-95