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    Recipe for Vegetable Samosas

    Recipe for Vegetable Samosas

    Recipe for Vegetable Samosas

    (Ref: RCP099)

    FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


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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? ...

    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!