Veggie Samosas recipe
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Ingredients
- 2 tablespoons vegetable oil ½ cup diced onion 2 teaspoons chopped garlic 2 teaspoons curry powder 1 teaspoon ground ginger 1 teaspoon ground cumin ½ teaspoon sea salt ½ teaspoon red pepper flakes ½ teaspoon ground coriander ½ teaspoon cayenne pepper ¼ teaspoon celery seed ¼ teaspoon dried tarragon ⅛ teaspoon ground cinnamon 2 cups diced potatoes 2 cups frozen mixed vegetables, diced 2 cups vegetable broth 2 cups all-purpose flour 1 pinch salt 2 tablespoons vegetable oil 1 cup room-temperature water oil for frying
Nutrition Info
- 136.9 caloriescarbohydrate: 18.5 gcholesterol: : -fat: 5.9 gfiber: 1.7 gprotein: 2.7 gsaturatedFat: 0.8 gservingSize: -sodium: 130.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Veggie Samosas
Directions
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Heat oil in a saute pan over medium heat. Add onion, cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
Place flour in a medium bowl. Make a well in the center, add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.