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Vegetable Samosas

Course: Vegetarian
Cuisine: East Indian
Servings: 16 small samosas
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 ½ tbsp shortening
  • 1 ½ c all-purpose flour substitute ½ c whole wheat flour for whole wheat samosas
  • ½ tsp salt
  • ½ c water
  • 1 tbsp coconut oil
  • ½ c sliced onion
  • ½ c finely chopped cauliflower
  • ½ c green peas petit pois or pigeon peas
  • ½ c finely chopped potatoes
  • ½ c finely chopped cabbage
  • ½ tbsp. minced hot pepper or 1 tsp. cayeene pepper
  • 1 tsp minced ginger
  • 1 tsp ground geera roasted cumin powder
  • 1 tsp turmeric powder
  • 2 tsp minced garlic
  • 2 tbsp finely chopped chive
  • 1 cup coconut oil for frying
  • salt to taste

Instructions

  • Prepare the dough
  • Combine the flour and salt. Cut in the shortening.
  • Form a well in the centre of the flour.
  • Add the water.
  • Combine…
  • and knead to form a smooth dough. Set aside.
  • Prepare the ingredients for the filling
  • Prepare the peas. Chop the cauliflower and cabbage.
  • Note: In our case we used the green beans so we had to thaw it.
  • Chop the onion, pepper, and potato. Chop finely.
  • Prepare the chive, ginger, garlic and measure the powders.
  • Heat 1 tbsp oil and saute onion…
  • add the chive and hot pepper, garlic and ginger.
  • Next, add turmeric and cumin and a little water. Cook for a few minutes on low heat.
  • Add the potato…
  • Then add cauliflower, cabbage, green peas and salt to taste. Stir.
  • Cook until tender, use a little water if needed. Set aside to cool.
  • Divide dough into 8 equal pieces. Roll into balls.
  • On a floured surface, roll each ball into thin circles.
  • Note: Sometimes the circle may not be too perfect but that’s OK. If you have a large cookie cutter or a bowl about 6″ in diameter you may use it as well to cut the circles.
  • Cut the circle in half.
  • Carefully remove and place on a plate.
  • Along the flat edge, pass a little water with your finger.
  • From the flat edge bring the two ends together and overlap.
  • Now, this is how it looks when the edges meet. Press the edges together gently.
  • Then open out to form a cone.
  • In each cone put one tablespoon of filling.
  • Put a little water along the edge and….
  • Fold over.
  • Press with fingers and seal.
  • Set aside.
  • Heat oil over a medium fire.
  • Deep fry until golden brown. Drain on paper towels and serve with your favourite sauce or chutney.