Vegetable samosas
1 recipe
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 |
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
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