Name: Vegetable samosas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Vegetable samosas; 2 teaspoon ghee (clarified butter); 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1/2 small onion, diced finely; 1 birdseye chilli, chopped finely; 1 clove garlic, chopped finely; 2 piece fresh ginger, peeled and chopped finely; 1/2 cup frozen baby peas; 1 potato, peeled and diced finely; 200 gram cauliflower (about 1/4 of whole), broken into small florets; 1/2 carrot, peeled and diced finely; 2 teaspoon curry powder; 1/2 cup water; 1/2 tablespoon lemon juice; 1 teaspoon salt; 250 gram packet frozen spring roll pastry, thawed; fresh curry leaves, to garnish (optional)

Ingredients

Vegetable samosas

2 teaspoon ghee (clarified butter)

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 small onion, diced finely

1 birdseye chilli, chopped finely

1 clove garlic, chopped finely

2 piece fresh ginger, peeled and chopped finely

1/2 cup frozen baby peas

1 potato, peeled and diced finely

200 gram cauliflower (about 1/4 of whole), broken into small florets

1/2 carrot, peeled and diced finely

2 teaspoon curry powder

1/2 cup water

1/2 tablespoon lemon juice

1 teaspoon salt

250 gram packet frozen spring roll pastry, thawed

fresh curry leaves, to garnish (optional)

Method

Vegetable samosas

1.Heat ghee in pan and gently fry mustard and cumin seeds until fragrant, about 1 minute.

2.Add onion and fry until softened. Add chilli, garlic and ginger and cook for a few minutes. Add vegetables and mix well. Add curry powder, water, lemon juice and salt.

3.Cook over medium heat until vegetables are tender, about 10 minutes. Remove from heat.

4.Cut spring roll pastry sheets (they are square) into three equal rectangles. Use a double layer for each samosa.

5.Place rounded teaspoonful of mixture at end of one double sheet. Fold over the double layer to make triangle shape. Continue folding over the triangle until you have used up the length of pastry. Seal with a little water. Repeat until all filling and pastry has been used. Refrigerate until needed.

6.Heat oil in deep fryer or saucepan to 180°C (or until a piece of pastry sizzles and rises to surface immediately). Fry samosas in batches until golden brown. Drain on paper towel. Garnish with curry leaves, if desired, and serve hot.

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Ingredients

Method

Vegetable samosas

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