These crispy vegetable-stuffed triangles can be eaten either hot or cold.
275 g (10 oz) plain flour
1/4 tsp salt
1/4 tsp baking powder
Water, to mix
1/4 tsp salt
1/4 tsp baking powder
Water, to mix
Filling
3 tbsps oil
1 medium onion, chopped
450 g (1 lb) potatoes, scrubbed and cut into small dice
2 carrots, grated 60 g (2 oz) green peas, shelled
60 g (2 oz) green beans, chopped
1 tsp chilli powder »
1 tsp salt
1 tsp garam masala
1/2 tsp ground turmeric
1 tbsp lemon juice
Oil for deep frying
1 medium onion, chopped
450 g (1 lb) potatoes, scrubbed and cut into small dice
2 carrots, grated 60 g (2 oz) green peas, shelled
60 g (2 oz) green beans, chopped
1 tsp chilli powder »
1 tsp salt
1 tsp garam masala
1/2 tsp ground turmeric
1 tbsp lemon juice
Oil for deep frying
method
1. Make the pastry by sifting the flour, salt and baking powder into a bowl and adding enough water, a little at a time, to mix to a soft, pliable dough. Cover and leave to stand for 30 minutes,
2. Heat the 3 tbsps oil and fry the onion gently, until it is just soft. Stir in the potatoes and carrots and cook for 3 - 4 minutes.
3. Add the peas and beans to the potato mixture, cook for a further 2 minutes, then stir in the spices and lemon juice. Cover and simmer until the potatoes are tender. Remove from the heat and allow to cool.
4. Divide the dough into 12 equal sized balls. Roll each piece out on a floured board, to a thin circle about 15 cm (6 inches) in diameter.
5. Cut each circle in half. Dampen the straight edges of each semicircle and bring them together, overlapping slightly to make a cone.
6. Fill each cone as it is made with a little of the filling, then dampen the open edge and seal by pressing together firmly For extra firmness you may want to dampen and fold this edge over.
7. Heat the oil for frying. Fry the samosas, a few at a time, until they are golden brown on both sides. Drain on absorbent kitchen paper.
2. Heat the 3 tbsps oil and fry the onion gently, until it is just soft. Stir in the potatoes and carrots and cook for 3 - 4 minutes.
3. Add the peas and beans to the potato mixture, cook for a further 2 minutes, then stir in the spices and lemon juice. Cover and simmer until the potatoes are tender. Remove from the heat and allow to cool.
4. Divide the dough into 12 equal sized balls. Roll each piece out on a floured board, to a thin circle about 15 cm (6 inches) in diameter.
5. Cut each circle in half. Dampen the straight edges of each semicircle and bring them together, overlapping slightly to make a cone.
6. Fill each cone as it is made with a little of the filling, then dampen the open edge and seal by pressing together firmly For extra firmness you may want to dampen and fold this edge over.
7. Heat the oil for frying. Fry the samosas, a few at a time, until they are golden brown on both sides. Drain on absorbent kitchen paper.
serving amount
serves 6
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