Vegetable samosas

Yield: 1 recipe

Measure 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
\N \N 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: 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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