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Vegetable Samosas
Yield: 16 samosas

225 g plain flour
1/2 teaspoon salt
4 tablespoons vegetable oil, + extra
4 tablespoons water

725 g potatoes, boiled in their jackets, allowed to cool
4 tablespoons vegetable oil
1 medium onion, finely chopped
175 g peas, freshly shelled or frozen
1 tablespoon fresh ginger, peeled and finely grated
1 fresh hot green chilli, finely chopped
3 tablespoons fresh coriander leaves, very finely chopped
3 tablespoons water
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
vegetable oil, for deep-frying

Sift the flour and salt into a bowl. Add the tablespoons of
vegetable oil and rub it in with your fingers until the mixture
resembles coarse breadcrumbs. Slowly add about 4 tablespoons of
water - or a tiny bit more - and gather the dough into a stiff

Empty the ball out on to a clean work surface. Knead the dough
for about 10 minutes or until it is smooth. Make a ball. Rub the
ball with about 1/4 teaspoon oil and slip it into a polyethene bag.
Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 5 mm dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onions. Stir and fry them until they begin
to turn brown at the edges. Add the peas, ginger, green chilli,
fresh coriander and 3 tablespoons water. Cover, lower heat and
simmer until peas are cooked. Stir every now and then and add a
little more if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander, garam masala, roasted
cumin, cayenne and lemon juice. Stir to mix. Cook on low heat
for 3-4 minutes, stirring gently as you do so. Check the balance
of the salt and lemon juice. You may want to add more of both.
Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into 8 balls. Keep 7
covered while you work with the eighth. Roll this ball out into
an 18 cm round. Cut it into half. Pick up one half and form a
cone, making a 5 mm wide overlapping seam. Glue this seam together
with a little water. Fill the cone with about 2 1/2 tablespoons
of the potato mixture. Close the top of the cone by sticking the
open edges together with a little water. Again, your seam should
be about 5 mm wide. Press the top seam down with the prongs of a
fork or flute it with your fingers. Make remaining samosas. Heat
about 4-5 cm of oil for deep frying over a medium-low flame. You
may use a small deep frying pan for this. When the oil is medium
hot, put in as many samosas as the pan will hold in a single layer.
Fry slowly, turning the samosas frequently until they are golden
brown and crisp. Drain on kitchen paper and serve hot, warm, or
at room temperature.


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