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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

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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? ...


12 pieces

Preparation Time:

45 mins

Cooking Time:

5 mins


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


• 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!


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