View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers
Find Us On Facebook

Recipe for Vegetable SamosasClick image to enlarge

Recipe for Vegetable Samosas

Recipe for Vegetable Samosas

(Ref: RCP099)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


Quantity:  
Pin It



Authentic, freshly made samosas with a real fruity kick from Prices Spices Haitian Sensation Sauce served with India Joywala Chutney. Could there be a better way to glam up potatoes and flour? ...

Serves:

12 pieces

Preparation Time:

45 mins

Cooking Time:

5 mins

Ingredients:

00 Grade Flour, sifted - 4 cups
 
 Carom Seeds - 2 tsps
 
 Boiled Potatoes, crushed - 500g 
 Frozen Peas - 1 cup 
 Baking Powder - ½ tsp 
 Rapeseed Oil - 8 tbsps 
 Yellow Mustard Seeds - ½ tsp
 
 Cumin Seeds - ½ tsp
 
 Vegetable Oil - 4 tbsps
 
 Onion, finely chopped - ½
 
 Fresh Ginger, finely grated - 3 cm
 
 Haitian Sensation Chilli Sauce - 3 tbsps 
 Cumin Powder - 1 tsp
 
 Sea Salt - to taste
 
 Ground Coriander - 1 tsp
 
 Garam Masala - 1 tsp
 
 Mango Powder - 1 tbsp
 
 India Joywala Chutney - 5tbsps
 
 Fresh Coriander, finely chopped - 3 tbsps
 

Method:

• Sift the flour into a large bowl and then add the carom seeds, baking powder and salt, make a well in the centre.

• Add the rapeseed oil to the well and combine with the flour to make a breadcrumb texture. Add warm water a little at a time until you get a soft, smooth pliable dough.

• Knead the dough for 5 minutes until smooth. Cover with cling film and rest for at least 30 minutes.

• Now place the frozen peas, and the dry spices and salt to the pan. If it becomes too dry add a splash of water. Cook for 2 minutes.

• Add the pre-cooked potatoes, Haitian Sensation Chilli Sauce and the fresh coriander. Cook for another couple of minutes on a low heat to prevent it from sticking to the pan.

• Divide the dough into 12 pieces, leave the rest covered but make a ball with one piece. Flatten each ball one at a time then cut in half to leave you with a semi circle. Fold to make a cone shape and place a good spoonful of the cooled filling into the cone. Bend over the top edge and seal with a dab of water with your finger.

• Deep fry at 180°C for a few moments until golden brown, dry on kitchen paper.

• Serve hot with India Joywala Chutney and a reefreshing cup of Masala Chai!

Testimonial:

"Dear Spices of India, My order was well packed and received in less than 48 hours. Courteous staff on telephone. Very pleased with your service and will certainly tell friends who may need your products."

- Harry Kessler