Samosas
Ingredients
- 10 oz plain flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- Water to mix
filling
- 3 tbsps oil
- 1 medium onion chopped
- 1 lb potatoes scrubbed and cut into small dice
- 2 carrots grated 2 oz green peas, shelled
- 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
Instructions
- 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,
- 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.
- 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.
- 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.
- Cut each circle in half. Dampen the straight edges of each semicircle and bring them together, overlapping slightly to make a cone.
- 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.
- 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.
Calories: 314 kcal
Carbohydrates: 54 g
Protein: 7 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 529 mg
Potassium: 494 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 3563 IU
Vitamin C: 20 mg
Calcium: 42 mg
Iron: 3 mg