Vegetable Samosa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, carom seed, and salt for the dough.

   Ca. 1 min.

2. 2

   Add the vegetable oil to the dry ingredients and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

   Ca. 3 min.

   Kokkens note: This step is crucial for achieving a flaky crust.

3. 3

   Gradually add water, a little at a time, and knead the mixture to form a firm, smooth dough.

   Ca. 5 min.

   Kokkens note: The dough should be firm, not sticky. Avoid adding too much water.

4. 4

   Cover the dough with a damp cloth and let it rest for at least 30 minutes while you prepare the filling.

   Ca. 30 min.

5. 5

   For the filling, heat the vegetable oil in a pan over medium heat.

   Ca. 1 min.

6. 6

   Add the cumin seed and let them splutter for a few seconds.

   Ca. 1 min.

7. 7

   Stir in the grated ginger and chopped green chili and sauté for about 30 seconds until fragrant.

   Ca. 1 min.

8. 8

   Add the coriander powder, turmeric powder, and garam masala, stirring well to combine with the aromatics.

   Ca. 1 min.

   Kokkens note: Cook the spices briefly to release their flavors.

9. 9

   Add the frozen green peas and cook for 2-3 minutes, or until slightly softened.

   Ca. 3 min.

10. 10

    Add the mashed potatoes and salt to the pan, mixing everything thoroughly to combine.

    Ca. 2 min.

    Kokkens note: Ensure the potatoes are well incorporated with the spices and peas.

11. 11

    Remove the filling from heat and stir in the fresh cilantro.

    Ca. 1 min.

12. 12

    Let the filling cool completely before proceeding.

    Ca. 15 min.

    Kokkens note: Cool filling is easier to work with and prevents the dough from becoming soggy.

13. 13

    Divide the rested dough into 12 equal portions and roll each portion into an oval shape, about 6-7 inches long.

    Ca. 5 min.

14. 14

    Cut each oval in half to create two semi-circles.

    Ca. 1 min.

15. 15

    Take one semi-circle, moisten the straight edge with water, and fold it to form a cone shape, pressing the edges firmly to seal.

    Ca. 10 min.

    Kokkens note: Ensure a tight seal to prevent the filling from leaking during frying.

16. 16

    Fill the cone with the potato and pea mixture, leaving a little space at the top.

    Ca. 5 min.

    Kokkens note: Do not overfill the samosas.

17. 17

    Moisten the open edges of the cone with water and seal it to form a triangular samosa, pressing firmly.

    Ca. 10 min.

    Kokkens note: You can create a small pleat on one side to give it a classic samosa shape.

18. 18

    Repeat for all remaining dough and filling.

19. 19

    Heat the frying vegetable oil in a deep pan or pot over medium-low heat.

    Ca. 5 min.

    Kokkens note: The oil should not be too hot, or the samosas will brown too quickly on the outside and remain raw inside.

20. 20

    Carefully place a few samosas into the hot oil, ensuring not to overcrowd the pan.

    Ca. 1 min.

21. 21

    Fry the samosas, turning occasionally, for 10-15 minutes, or until they are golden brown and crispy on all sides.

    Ca. 15 min.

    Kokkens note: Adjust heat as needed to maintain a consistent frying temperature.

22. 22

    Remove the fried samosas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

23. 23

    Serve hot with your favorite chutney or dipping sauce.