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Easy Vegetable samosas

ingredients

makes 12
350 g (12 oz) potatoes, diced
250 g (9 oz) packet frozen mixed vegetables
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder
6 tablespoons water
salt and freshly ground black pepper
vegetable oil, for deep frying

pastry

175 g (6 oz) plain flour
salt
25 g (1 oz) margarine or butter, diced
about 4 tablespoons water

method

1. Make the pastry: sift the flour and salt into a bowl. Add the margarine and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in just enough water to make a soft elastic dough. Wrap dough in cling film and refrigerate for 30 minutes.

2. Meanwhile, make the filling: heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.

3. Stir in the curry powder, then add the potatoes and cook for a further 1 - 2 minutes.

4. Add the mixed vegetables, water and salt and pepper to taste. Bring to the boil, stirring all the time. Lower the heat slightly, cover and simmer for 15 - 20 minutes, stirring occasionally, until all the vegetables are tender. Allow to cool slightly.

5. Divide the dough into 12 pieces and roll out each piece on a floured
surface to a 10 cm/4 inch square.

6. Place 1 tablespoon filling in the centre of each square. Brush the edges of the pastry with water and bring over one corner to form a triangle. Press the sides together and flute.

7. Heat the oil in a deep-fat frier with a basket to 180C/350F or until a day-old bread cube browns in 60 seconds. Put 3 samosas into the basket, then lower into the oil and cook for 2 minutes or until the pastry bubbles and turns golden. Drain on absorbent paper and keep warm while frying the remaining samosas in the same way. Serve at once.

What did you think?

8 people have helped to review this recipe. Thankyou!

Super easy!
posted by Bela @ 05:55PM, 12/02/12
I have been craving vegetable samosas for a week and when I finally caved in, this was the first recipe I've found. I have NEVER made samosas before but this recipe made me confident because of it's simplicity. The only reason I did not give this recipe a 5 star is because the timing, temperatures and some measurements were a little off but nothing to be worried about. I added almost a cup of water to my vegetables instead of 6 tbsp, I also added a LOT more curry powder than mentioned (this could depend on the powder itself, mind you) and I also added cumin, lemongrass, garlic and onion powder, MUCH more salt than recommended as well as a few other spices (I just kept tasting the sauce towards the end of the vegetable cooking time and added whatever spices smelled right). Thats another reason to add a little more water so you have a nice sauce for your veggies to simmer in. I ended up cooking them for 20-25min instead of 10-15 and I had to set my deep fryer to 190C and fry them for almost 5min to get somewhat golden colour to the dough (again could be more to do with the oil). But end result...well, let's say there were NO left overs and we will definitely be making these again!!!
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