Vegetable Samosas
Ready In: 55 mins
Serves: 4
Ingredients
- 1 medium carrot, finely diced
- 200 g sweet potatoes, finely diced
- 85 g frozen peas
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 1⁄2 cm ginger, fresh, grated
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garam masala
- 1 teaspoon lime juice
- salt and pepper, to taste
- 150 g plain flour
- 3 tablespoons butter, diced
- 4 tablespoons milk, warm
Directions
- Boil a pan of water, add carrot and cook for 4 minutes. Add the sweet potato and cook for a further 4 minutes, then add the peas and cook for a further 3 minutes. Drain.
- Heat the vegetable oil in a saucepan over a medium heat, add the onion, garlic, ginger, spices and lime juice and cook, stirring, for three minutes. Add the vegetables and season to taste.
- Cook, stirring, for two minutes, then remove from the heat, leave to cool a little and mash.
- Put the flour in a bowl and rub in the butter. Add the milk and mix to form a dough. Knead briefly and divide into four. On a floured surface, roll each piece out into a 17cm-diameter circle, then cut in halves.
- Divide the filling between the half-circles, brush the edges with water and fold into triangles, sealing the edges.
- Heat vegetable oil to 190C and then fry the samosas in batches for 3-4 minutes, or until golden. Drain and serve with lime wedges.
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