Vegetable Samosa

Name: Vegetable Samosa
Total time: 3600 s
Yield: 24 makes
Cuisine: Pakistani
Ingredients: 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic; cloves, crushed; 1 potato; (about 150g) finely diced; 1 carrot; (about 100g) finely diced; 225 g plain flour 2 tsp sea salt

Ñôôri Màlîk @cook_16764838

islamabad

Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry.chutney

Ñôôri Màlîk @cook_16764838

islamabad

Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry.chutney

Saved

Ingredients

total 1hr.30 m

24 makes

1 tbspvegetable oil 1 onion, finely chopped 2 garlic
cloves, crushed
1potato
(about 150g) finely diced
1carrot
(about 100g) finely diced
For the pastry
225 gplain flour 2 tsp sea salt

Saved

Steps

total 1hr.30 m

1

To make the filling.. frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft.
2

Add the vegetables, seasoning and stir well until coated.
3

Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
4

To make the pastry, mix flour and salt into a bowl.
5

Make a well in the centre, add the oil and 100ml water to make a firm dough.
6

Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball.
7

Cover in cling film and set aside at room temperature for 30 mins.
8

Divide the pastry into 12 equal pieces.
9

Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
10

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
11

Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone.
12

Repeat with the remaining pastry
13

Heat the oil in a large deep saucepan.
14

The oil should come 1/3rd of the way up the pan.
15

Deep fry the samosas in batches for 8-10 mins until crisp and brown.
16

Take out and drain on kitchen paper
17

Serve hot..