Vegan Indian Week Day 7: Samosa Filled with Blue Potatoes

Dumplings with Vegetable Filling

Once you have tasted a samosa you immediately understand why it is the most popular Indian dish.
I made them with blue potatoes which are native in South America , so technically this is an Indian-South American dish.

Today we will have a little more work but it’s worth it.

the produce barely fits on the picture

400 g white flour
½ t. salt
100 g melted vegan margarine
150 ml cold water
600 g blue potatoes
½ cauliflower head
200 g fresh peas
4 T. olive oil
1 t. indian cumin
½ t. fenugreek seeds
½ t. freshly grated ginger
1 t. curcuma
½ t. coriander seeds
¼ t. asafetida
¼ t. powdered cloves
½ t. cinnamon powder
2 t. salt
¼ t. black pepper
olive oil to fry

In a bowl mix flour with ½ t. salt and melted vegan margarine til you get crumbles.

flour, salt and margarine

Slowly pour water into the mix and kneat the dough, do this energetically fo five minutes, change hands and you have a short forearmtraining too.
Form a ball, sprinkle with a few frops water and cover with a wet kitchen towel.

non sticky, smooth and soft

Wash the potatoes and chop them into small cubes. You don’t peel blue potatoes, but do so with regular ones as you wish. I don‘t because of the benefits of the silicic acid for the fascia.
Grate the cauliflower either in a food processor or a grater with the biggest openings.

a foodprocessor simplifies chopping the cauliflower

Cook the peas and set aside. On a big pan heat the olive oil and add the cumin.

roast the cumin, sauté the peas

When brown add fenugreek seeds, ginger and spices except salt and pepper.

only a couple of seconds is enough

Add the blue potatoes, stir and fry for 4 minutes.

blue color symbolizes loyalty, strength, wisdom and trust, it also has a calming effect

Add the cauliflower, stir and fry for another 4 minutes.

thoroughly mix with the potatoes and the spices

Add 2 T. Water and cover, stir from time to time and cook for another 15 minutes.
When the vegetables are soft, mix with the peas and add salt and pepper, set aside to cool down.

green represents growth, nature, money, fertility, safety and is relaxing

Now powder your worktop with flour and form 10 balls from the dough.

2 samosas in one ball

Roll out the dough to flat cakes of 15 cm and cut in half.

for bigger samosas you can make little bigger flat cakes

Paint water with your finger from the middle of the straight edge to one end and glue the ends together, forming a little roof.
Fill the cone to 2/3 with the cooled down filling. Close the opening by folding the edges.

you can also flatten them so that you have only 2 edges and roll them together

On medium heat enough oil and fry the samosas for 10 minutes.

most efficient stacking

Turn regularly so that all sides get golden brown.

finished on one side

Set aside and drip from oil on paper towels.

Bhojanaṃ svādiṣṭamastu!