Vegetable samosas

Vegetable samosas

This is a vegetarian version which is spicy and flavorful without being hot, perfect with mango chutney.

Ingredients

225g Plain flour

4 tbsp Ghee

1 tsp Nigella seeds

500ml vegetable oil, for deep-frying

1 Cauliflower, cut into tiny florets

2 Potatoes, peeled and chopped into tiny cubes

2 tsp Grated Root Ginger

4 tbsp Frozen peas

2 Carrots, peeled and cut into small cubes

1 tbsp raisins, soaked in water

1 tsp ground Fennel seeds                                                          

1/2 tsp Fenugreek powder

1 tsp Sugar

Cooking Method

To make the pastry, put the flour, Nigella seeds into a bowl and rub in the ghee with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside. Heat 2 tablespoons of the oil in a saucepan and add the cauliflower, peas, carrots and potatoes. Gently fry for a few minutes until cooked through. Add the ginger, raisins, crushed fennel seeds, fenugreek and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool. Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 half moons. Brush a little water around the curved side with your finger, then shape into a cone.

Fill cone with vegetable mixture. Seal edges by pinching ends together, set aside and repeat with the rest. Heat the oil in a deep fat fryer or deep saucepan to 180oC and fry the samosas in batches until golden, drain on kitchen paper and serve hot.