Samosas - Veggie
A vegan Indian classic
Servings: 8
Calories: 195kcal
Ingredients
For the pastry
- 1 1/4 cups flour
- 3 tbsp oil
- 1/2 tsp salt
- 3-4 tbsp water
For the filling
- 2 medium potatoes peeled and chopped
- 1 tsp oil
- 2 cloves garlic peeled and minced
- 2 tbsp fresh ginger peeled and minced
- 2 small green chilis minced
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tsp garam masala
- 1/3 cup peas
- 4 sprigs cilantro chopped
- salt and pepper
- oil for deep frying
Instructions
For the pastry
- Mix the flour, oil and salt in a bowl, rubbing together with your fingertips until the mix resembles breadcrumbs.
- Add the water and bring together into a dough. Cover with plastic wrap and leave to rest for 30 minutes.
For the filling
- Bring a pan of water to a boil and boil the potatoes for about 12 minutes, until tender. Drain.
- In the meantime, heat the oil in a pan over medium heat and fry the garlic, ginger, and chilis for about 2 minutes, until softened and fragrant.
- Add the spices and cook for 1 minute to bloom. Add the peas and cooked potatoes.
- Gently crush the potatoes and fold together, adding the cilantro as you do so. The mix should be lumpy rather than smooth; don't overmix.
To assemble
- Divide the pastry into quarters. Roll each one into a round of about 6 inches diameter. Cut each one in half to yield 8 half moons.
- Fold each one in half and press the flat edges firmly together to seal into an open cone shape. Fill the cones with the filling and press the open tops together firmly to seal.
- Heat the oil in a pan over medium-high heat, to a temperature of 325°F. Deep fry the samosas for about 10 minutes, until golden brown. Eat hot or leave to cool.
Nutrition
Calories: 195kcal | Carbohydrates: 25.8g | Protein: 3.6g | Fat: 9.1g | Sodium: 162mg | Sugar: 1.6g