Categories: April+2010, Indian, Vegetables, lite, try*this, vegetarian
Ingredients
- Pastry:
- 2 cups plain wholewheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 Tbs soya oil
- 7 Tbs water
- Filling:
- 1 large onion, chopped
- 2 Tbs soya oil, plus extra for deep frying
- 1 large clove garlic, minced
- 1 tsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 1/2 cups potatoes, cooked and diced
- 1 1/2 cups frozen peas, thawed
- Salt and freshly ground pepper
Directions
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1) First, make the pastry: put the flour, salt and baking powder into a bowl, then add just enough water to make a soft, but not sticky dough. Knead the dough for 5 minutes, then wrap in foil and chill for 30 minutes.
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2) Meanwhile, make the filling, fry the onion in the oil for 8 minutes, until soft but not browned. Add the garlic, ginger, cumin, and coriander and cook for a further 2 minutes.
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Mix in the potatoes and peas, season, then remove from the heat, and leave to cool.
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3) Remove the dough from the fridge and divide into 16 pieces. On a lightly floured board, roll each piece into a circle, about 6 inches into diameter. Pile the circles on top of one another, then cut them in half to make 32 half circles.
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4) Take one of the half circles of pastry and brush the cut edges with water. Then fold it in half and press the moistened cut edges firmly together to form a cone. Fill the cone with a heaped teaspoon of the filling, then moisten the top and fold over to enclose the filling. Make the rest of the samosas in the same way.
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5) Heat sufficient oil in a pan or a deep frying pan to 350 degrees (F), or when bubbles immediately form around a wooden spoon handle or chopstick dipped into the oil. Add enough samosas to form a single layer, letting them cook slowly, and turning them so that they become brown and crisp. Drain them on absorbent kitchen paper. Serve them hot, warm, or at room temperature.