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Vegetable Samosa
The perfect side dish or starter for any occasion
Serves 4-6 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 120 Minutes
| Ingredients |
| 1 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 2 tsp Curry Powder |
| 1 Potato, finely diced |
| 220 g Frozen Peas |
| Salt, to taste |
| 100 ml Vegetable Stock |
| 225 cm Plain Flour |
| 2 tsp Salt |
| 2 tbsp Vegetable Oil |
| 80 ml Water |
| Method |
| For the Filling: |
| Heat the oil in a frying pan |
| Add the onion, garlic and curry powder then fry until soft. |
| Add the vegetables and seasoning stir well until coated. |
| Add the stock cover and simmer for 30 minutes until cooked. |
| For the Pastry: |
| Mix flour and salt into a bowl. |
| Make a well into the centre and add the oil and enough water to make firm dough. |
| Knead the dough on a floured surface until smooth and roll into a ball. |
| Cover in plastic wrap and set aside at room temperature for 30 minutes. |
| Divide the pastry into 12 equal pieces. |
| Roll each piece into a ball and roll out into a circle of 15 cm. |
| Divide this circle into two equal pieces with a knife. |
| Brush each edge with a little water and form a cone shape around your fingers sealing the dampened edge. |
| Fill the cases with a tablespoon of your chosen mixture and press the two dampened edges together to seal the top of the cone. |
| Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel. |