CATEGORIES
INGREDIENTS
- Cooking Time: 10 minutes
- Servings: 5 - 6
- Preparation Time: 1.5 hours
- FOR THE FILLING:
- 3 Medium sized potatoes (peeled and cut into small cubes)
- 1 cup frozen peas
- 1 cup Cauliflower
- 2 medium carrots (cut into small pieces)
- 1/2 tsp ground cardamon (optional)
- 1/2 tsp ground cinnamon (optional)
- 2 tbsp of water
- Oil for frying
- FOR THE PASTRY:
- 2 Cups all purpose flour
- 6 Tbsp oil
- 6 Tbsp Water
DIRECTIONS
- Boil the potatoes, peas and cauliflower in water until cooked.
- Prepare the curry base, adding the cardamon and cinnamon with the other spices if using. Once the spices have become fragrant, add the cooked vegetables and water.
- Using a wooden spoon or potato masher, coarsely mash the vegetables, and mix thoroughly with the curry base. You should end up with a chunky mashed potato-like concoction.
- To make the pastry:
- Mix together the flour, oil and water until it forms a dough adding more flour or water as necessary.
- Knead for a few minutes until it becomes soft and elastic. Place in an oiled bowl, cover with a tea towel, and allow to stand for 30 – 40 minutes.
- After 40 minutes divide the dough into 6 pieces.
- Roll each piece into a disc about 6 inches in diameter (no need to get a measuring tape out, it doesn’t have to be exact).
- Cut the pastry disc in half and, by dipping your fingers in water, wet around the edges.
- Take one of the halves and fold into a cone. Lightly pinch the overlapping layers so they seal. Now you have a pocket for the filling. Each pocket can fit around 1 – 1 1/2 tablespoons of the potato filling. Spoon into the pocket, fold over the open end and seal by pinching lightly with your fingers.
- For Cooking:
- You can cook these in oil heated to around 180°C (either in a deep fryer or a pan) for between 5 and 8 minutes. Or you can place them in a preheated (180°C/ 350°F) oven for 10 – 15 minutes or until browned and cooked through.
- Delicious Vegetable Samosa are ready to serve.
