Veggie Samosa's
Makes
30 –40 cocktail samosas
***
Can be a difficult dish to prepare
Ingredients
Filling
6
medium potatoes
350g
Peas
3
medium Carrots
1
small can Sweet corn
25
slices White Bread
1tsp
Crushed Garlic
1tsp
crushed ginger
1tsp
Green Crushed Chilli
2
tlb Sunflower Oil
½
Mustard seeds
½
Whole jeera/Cumin
1tsp
Jeera/Cumin Powder
½
tsp chilli Powder
½
tsp Coriander powder
½
Turmeric
½
garam Masala
1
medium onion, finely chopped
1
tlb chopped fresh coriander
I
heaped tsp salt
½
Pint Milk
½
tsp sugar
Sunflower
oil for deep frying
Pastry
3
Cups plain flour
1
teaspoon salt
3
tlb sunflower oil
Juice
of ½ lemon (optional – helps retain crispiness)
Past
4
tlb Plain Flour
Cold
water (see method for amount)
METHOD
Peel and chop potatoes & Carrots about ½ cm cubed. Wash and drain
2
Heat 2tlb oil in a deep frying Pan; add Mustard seeds and whole Jeera/Cumin. As
the seeds start to pop (be careful as the seeds get very hot – try and keeps
as much of a distance whilst popping) add the vegetables
Stir & Add fresh chilli, garlic and Ginger, Stir and cover, cook on
low heat for 5 mins
Add
all other ingredients except Garam Masala, fresh coriander and onion. Stir,
cover and Cook for about 20 mins until all vegetables are tender/cooked. Stir
occasionally to allow even cooking
Add
onion, Garam Masala and fresh coriander, Stir well
Pastry
Method: -
Mix
all pastry ingredients together in a mixing bowl
Knead
into dough using warm water
Break
off a small piece of dough (enough to knead in the palm of your hand)
Roll
out in a round shape 5”x5”
Heat
for 1 minute on each side in a non-stick frying pan
Cut
pastry in a semi-circle
(cover with damp cloth)
Glue
Method: -
In
a small bowl mix flour water until of a consistency of very thick batter
Samosa
:-
Fold
both curved edges of the pastry over each other forming a cone, leaving one
entry point for filling, glues edges together
Fill
with 1-2 tsb of the veggie mixture, fold flap over so the mixture is firmly in
with no holes, and use glue to secure in place.
Deep fry in hot oil until golden brown on each side
Serve
warm with Mint yoghurt sauce, and date and tamarind chutney. Ideal for Buffets
& Picnics