VEGETARIAN SAMOSSA
Output: 20 units - Preparation time: 15 minutes - Cooking time: about 10 minutes
Ingredients
- 350 g (12 oz) potatoes, peeled, cooked and diced
- 1 onion, finely chopped
- 250 ml (1 cup) peas, blanched
- 1/2 bunch fresh coriander, thinly leafed and chopped
- 15 ml (1 tbsp.) lime juice
- 20 ml (4 tsp.) Garam Masala
- 15 ml (1 tbsp.) cumin, ground
- 20 ml (4 tsp.) coriander, ground
- 10 ml (2 tsp.) turmeric, ground
- 5 ml (1 tsp.) garlic powder
- 15 ml (1 tbsp.) ginger powder
- Chili powder to taste
- Salt and pepper to taste
- 4 to 6 sheets imperial roll dough
- 15 ml (1 tbsp) all-purpose flour, diluted in 15 ml (1 tbsp) water
Preparation
- In a hot frying pan, over high heat and in a little cooking oil, combine the potatoes, onion, peas and fresh coriander. Add the lime juice, Garam Massala, cumin, ground coriander, turmeric, garlic and ginger powder, salt, pepper and a little chilli pepper to taste, and cook for 5 to 6 minutes, until cool.
- Lightly mash the mixture with a fork. Check seasoning.
- Preheat the oil in your deep fryer to 180°C (350°F), if you're not using a hot frying pan containing cooking oil.
- On the work surface, cut each pastry sheet into 3 strips.
- At one end of each strip, spread the prepared filling, fold the dough into a triangle and glue the edges with the flour-water mixture.
- Fry each samossa in hot oil for a few minutes on each side, until golden and crisp.
