Cooking At Home: Vegetarian Samosas

Hello everybody! Whether you are a vegetarian or you enjoy occasionally switching to a lighter meal, Indian samosa can be an interesting choice to try. Samosas have outgrown the local cuisine and appear in different parts of the world with different fillings, even macaroni. So feel free to experiment with fillings in preparing your samosas. Here I am showing a traditional Indian way, with the filling made of potatoes, vegetables, and curry.

Ingredients:

Samosas:

250g flour

90 ml water

2 tablespoons of oil

2 teaspoons of salt

Filling:

1 potato

1 carrot

1 onion

2 cloves of garlic

110 g of peas

110 ml of vegetable stock

2 teaspoons of curry

Salt

Pepper

Use flour, salt, and water to make a firm dough. Add oil to the dough and keep kneading until it is smooth. Cover and leave for half an hour. Roll until it is 2 mm thin and cut into circular pieces 15 cm wide. Cut each piece in half with a knife. When the filling is ready you will be making samosas by folding these half-circles into a conical shape. To make the filling, put onion, garlic, and curry into the frying pan and fry until the onion softens. Add the potato, carrot, peas and vegetable stock and cook for half an hour, simmering occasionally. Now try to roll the samosas into a conical shape. The easiest way to roll the pastry is to put each half-circle individually in the palm of your hand. Roll one edge inward, to the imaginary centreline of the dough, then do the same with another edge. Fill with the vegetable and curry filling that you've just prepared. Fold a little bit of dough to create the bottom of the cone. Seal the edges using a little water. If the folding procedure seems too complicated or the shape of the cones doesn't turn out to be perfect, don't worry. Your samosas will taste just as good if you just make a dough roll of any shape and place the filling inside of it. Deep fry the cones or rolls until brown and crispy. Drain the excess oil. Samosas should now be ready. Bon appetit!

Folding procedure:

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