Vegetable Samosa

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 30 min

5. 5

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

   Ongeveer 1 min

6. 6

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

   Ongeveer 1 min

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 3 min

10. 10

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

    Ongeveer 2 min

    Tip van de kok: Ensure the potatoes are well incorporated with the spices and peas.

11. 11

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

    Ongeveer 1 min

12. 12

    Let the filling cool completely before proceeding.

    Ongeveer 15 min

    Tip van de kok: 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.

    Ongeveer 5 min

14. 14

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

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 1 min

21. 21

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

    Ongeveer 15 min

    Tip van de kok: 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.

    Ongeveer 1 min

23. 23

    Serve hot with your favorite chutney or dipping sauce.