Vegetable Samosas
appetizers, indian, vegetables
----PASTRY----
1 1/2 cup all-purpose flour
1/2 teaspoon salt
3 tablespoon oil
1/2 cup water
1 oil, for deep-fat frying
----FILLING----
1 cup vegetable oil
1 medium potato, cubed
1 medium cauliflower, chopped
1/4 cup ghee
4 tablespoon coconut, chopped
1 pinch cumin seeds
1 1/4 teaspoon ginger, minced
2 green chiles, seeded & - chopped
1/2 cup green peas
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 pinch sugar
1/2 teaspoon salt
2 1/2 tablespoon raisins
1 1/4 teaspoon cumin, ground & roasted
3/4 teaspoon coriander, ground & roasted
1/3 cup peanuts, blanched & chopped
2 1/2 tablespoon cilantro, chopped
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes.
Roll each ball into a disk about 3 1/2" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough.
Heat oil for deep-frying & fry pastries until golden brown & crisp. Serve hot with chutney.
FILLING: Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling.
In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.
Pranati Sen Gupta, "The Art of Indian Cuisine"
From: Mark Satterly
Yield: 1 recipe