Vegetable samosas
Ingredients
for 20 pieces
370 g | white flour |
2 tsp | ground cumin |
¼ tsp | salt |
2 dl | water |
2 tbsp | oil |
1 tbsp | oil |
2 tsp | mustard seeds |
1 | onion, finely chopped |
1 | garlic clove, finely chopped |
1 tbsp | ginger, finely chopped |
2 | green chilli, deseeded, finely chopped |
¼ tsp | turmeric |
½ tsp | salt |
80 g | frozen peas, slightly defrosted |
450 g | waxy potatoes, cooked in their skins, peeled, cut into approx. 1 cm cubes |
1 tbsp | lemon juice |
½ tbsp | coriander, finely chopped |
1 | mango, cut into pieces |
1 cm | ginger |
1 | red chilli, deseeded |
1 tbsp | sweet chilli sauce |
1 tbsp | rice vinegar |
½ | lime, use only the juice |
¼ bunch | coriander |
1 | garlic clove |
1 ½ tsp | sambal oelek |
How it's done
Batter
Mix the flour, cumin and salt. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.
Filling
Heat the oil in a pan, add the mustard seeds, toast them until they split open. Add the onion, garlic, ginger and chillies, sauté for approx. 3 mins., add the turmeric and salt. Add the peas and potatoes, cook for a further 3 mins. Add the lemon juice and coriander, leave the filling to cool.
Samosas
Divide the dough into 10 portions, shape into balls, flatten a little. On a lightly floured surface, roll out the balls into rounds (each approx. 17 cm in diameter). Cut the rounds in half, brush the cut edges with water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water and press together firmly. Shape the remaining samosas in the same way, place on a tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C.
Mango sauce
Place all of the ingredients in a blender and puree until smooth. Serve the sauce with the samosas.
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