Scrumptuous Vegetable Samosa

Submitted by baalkeeg

"This recipe is for the famous North Indian Savoury, Khasta Samosa"

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 10 samosa
• Serves: 5

ingredients

• 200 g wheat flour
• 600 ml sunflower oil
• 500 g potatoes
• 100 g English peas
• 5 chopped green peppers
• 40 cashew nuts
• 40 raisins
• 3 teaspoons salt
• 1 teaspoon red pepper
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 2 teaspoons mango powder
• 1 teaspoon pomegranate powder
• 1 teaspoon garam masala

directions

1. Prepare the filling: Boil potatoes in their jackets. When done, remove from water and let cool. Peel potatoes and cut into half inch size.
2. Heat 2 tsp oil in a large frying pan. When medium hot, add 1 tsp each of cumin seed and coriander seed. When they start sputtering, add 4 finely chopped green chillies.
3. Add potatos and 1 tsp red chilly. Add two tsp salt. Add 1 tsp garam masala.
4. Add 2 tsp dry mango powder and 1 tsp anardana (dry pomengrate seeds).
5. Add 40 raisins and 40 cashews (broken into pieces).
6. After they turn dry, remove potatoes from heat and let cool.
7. Prepare the Dough: Add 1 tsp salt in 200 g flour in a bowl and mix together.
8. Form a well in the center and add 30 g (2 TBS) sunflower oil. Mix properly.
9. Add warm water until dough holds shape and is smooth and tight. Cover with a damp cloth.
10. Prepare the Samosas: Make 5 equal portions of the dough. Take one portion and roll it into a about 6" dia circle. Cut it in half. Take each corner of the half circle and bring to center to form a cone. Seal the joints.
11. Put filling in the cone and seal the opening with water.
12. Prepare nine other samosas.
13. Fry the samosas: Put 500ml oil in a karahi (frying pan) on medium heat. Once oil is hot, place five samosas gently.
14. Turn them with a handled sieve. Reduce heat a bit and fry golden brown. Drain oil and put in a plate covered with tissue paper.
15. Serve hot with green coriander and tamarind chutney.
16. Your guests will be left licking their fingers.