Veggie Samosas
Recipe information
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Cooking:
50 min.
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Servings per container:
16
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Source:

Ingredients for - Veggie Samosas

1. Vegetable oil - 2 tablespoons
2. Diced onion - ½ cup
3. Chopped garlic - 2 teaspoons
4. Curry powder - 2 teaspoons
5. Ground ginger - 1 teaspoon
6. Ground cumin - 1 teaspoon
7. Sea salt - ½ teaspoon
8. Red pepper flakes - ½ teaspoon
9. Ground coriander - ½ teaspoon
10. Cayenne pepper - ½ teaspoon
11. Celery seed - ¼ teaspoon
12. Dried tarragon - ¼ teaspoon
13. Ground cinnamon - ⅛ teaspoon
14. Diced potatoes - 2 cups
15. Frozen mixed vegetables, diced - 2 cups
16. Vegetable broth - 2 cups
17. All-purpose flour - 2 cups
18. Salt - 1 pinch
19. Vegetable oil - 2 tablespoons
20. Room-temperature water - 1 cup
21. Oil for frying - 1 cup

How to cook deliciously - Veggie Samosas

1. Stage

Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.

2. Stage

Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.

3. Stage

Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.

4. Stage

Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.

5. Stage

Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.