Indian Appetizers Recipes - Vegetable Samosas Recipe

Ingredients

• 7 tablespoons (100 g) ghee or butter

• 2 cups (250 g) flour

• 1/2 teaspoon carom seeds (ajwain)

• 1/2 teaspoon salt

• 2/3 cup (150 ml) water

• Oil for deep-frying

Filling

• 8 oz (250 g) potatoes

• 2 tablespoons oil

• 1/2 teaspoon cumin seeds

• 1/3 cup (50 g) fresh or frozen green peas, cooked

• 1/2 teaspoon salt

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/2-1 teaspoon ground red pepper

• 1 green chili, deseeded and minced

• 1 teaspoon dried mango powder (amchoor)

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Method:

1. Rub the ghee or butter into the flour until the mixture is crumbly. Mix in the carom seeds and salt, then gradually add the water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth.

2. Prepare the Filling by boiling the potatoes in a pot of salted water until tender. Cut the potatoes into small cubes. Heat the oil and stir-fry the cumin seeds in a nonstick skillet for about 1 minute until they begin to crackle. Add the remaining ingredients and continue stir-frying for 1 minute. Set aside to cool.

3. Roll out the pastry thinly, then cut into circles, 3 in (6 cm) in diameter. Cut each circle in half. Place a spoonful of Filling in the center of one semi-circle of pastry. Fold the two ends of the semi-circle over the Filling to form a triangle, pressing the edges together to seal firmly.

4. Heat the oil in a wok and deep-fry the samosas for about 5 minutes until golden brown. Serve hot with Mint Coriander Chutney (refer recipe).