Vegetable Samosas

Name: Vegetable Samosas
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 1 onion (finely grated); 0.5 small Cucumber (approx. 150 g), peeled, seeds removed, finely grated; 1.333 cups Yogurt; 1 Tbsp sugar; lemon juice (from one lemon); 1 pinch ground Cumin; fennel seeds (to garnish); mint (to garnish); 0.25 cup Ghee; 1.667 cups flour; 2 Cardamom (seeds removed); 2 tsps brown Mustard seed; 1 pinch Turmeric powder; 2 cups baking potatoes (diced); 2 garlic cloves (chopped); 0.5 cup frozen peas (defrosted); 2 Tbsps fresh cilantro; Oil (for frying)

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

For the raita: 1 onion (finely grated); ½ small Cucumber (approx. 150 g), peeled, seeds removed, finely grated; 1.333 cups Yogurt; 1 Tbsp sugar; lemon juice (from one lemon); 1 pinch ground Cumin; fennel seeds (to garnish); mint (to garnish)

For the samosas: ¼ cup Ghee; 1 ⅔ cups flour; 2 Cardamom (seeds removed); 2 tsps brown Mustard seed; 1 pinch Turmeric powder; 2 cups baking potatoes (diced); 2 garlic cloves (chopped); ½ cup frozen peas (defrosted); 2 Tbsps fresh cilantro; Oil (for frying)

How healthy are the main ingredients?

Yogurt potato Ghee sugar onion Cucumber

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Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Citrus juicer

Preparation steps

Mix the onion and cucumber in a bowl and season well. Allow to rest for one hour. Then rinse with cold water and drain well.

Mix the yogurt with the sugar and lemon juice. Add the onion-cucumber mixture and season with ground black pepper. Add some salt and the cumin and pour into bowls. Sprinkle with fennel seeds and chill. Before serving garnish with mint.

To make the samosa dough, heat half of the ghee and let cool slightly. Mix in the flour, salt and approx. 120 ml water until a smooth dough is formed. Wrap the dough in foil and allow to rest for 30 minutes.

Grind the cardamom seeds and the mustard seeds using a mortar. Melt the remaining ghee in a pot and fry the cardamom and mustard seeds and the turmeric. Add the potatoes and the garlic and fry lightly.

Add approx. 100 ml water, season with salt and allow to cook on a low heat for approx. 10 minutes with a lid on. Add the peas and cook for a further 5 minutes until the potatoes are soft. Stir in the coriander leaves and let cool.

Divide the dough into 8 pieces and roll out approx. 15 cm (6") square. Spoon some of the filling onto the middle of each square. Brush a little water on the edges of the dough squares, fold in half diagonally to create a triangle and pinch the edges closed.

Heat sufficient oil in a deep skillet (or a fryer) to 175°C (350°F) and fry the samosas until golden brown. Pat dry with kitchen paper and serve hot with the cold raita.

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