Vegetable Samosas Recipes

Recipe By:
Serving Size: 4
Cuisine: Indian
Main Ingredient: Vegetables
Categories: Potato, Peas, Indian, Appetizers

-= Ingredients =-
~~ FILLING ~~
3 tablespoons Vegetable oil
1/4 teaspoon Whole cumin seeds
450 grams Potatoes, diced into 1cm
Cubes
1 Green chili pepper, finely chopped
Pinch of turmeric
1/2 teaspoon Salt
75 grams Peas
1 teaspoon Ground roasted cumin
~~ DOUGH ~~
225 grams Plain flour
1 teaspoon Salt
3 tablespoons Oil
Approx. 100ml hot water
Oil for deep frying

-= Instructions =-
1.  To make the filling, heat the oil in a karahi(wok) over medium high  heat and add the cummin seeds. Let them sizzle for a few seconds.   

2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the  turmeric and salt and, stirring occasionally, cook for 5 minutes.   

3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower  the heat and cook a further 10 minutes until the potatoes are tender. Cool.   

4. To make the dough, sieve together the flour and salt. Rub in the oil.  Add enough water to form a stiff dough. Knead for 10 minutes until smooth.   

5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"  across. Cut in half.   

6. Pick up one half, flatten it slightly and form a cone, sealing the  overlapping edge with a little water. Fill the cone with 1.5 tsp of the  filling and seal the top with a little water.   

7. Make all the samosas in the same way.   

8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as  you can into the hot oil and fry until crisp and golden. Drain. Serve with  a chutney or your favourite chilli or tomato sauce.    Source: Mum    Posted to TNT - Prodigys Recipe Exchange Newsletter  by "I. Chaudhary"  <imranc@onthenet.com.au> on Jul 7, 1997