VEGETABLE SAMOSAS

VEGETABLE SAMOSAS

INGREDIENTS

You have the choice of  vegetables of your choice. The ingredients I have listed below are what I prefer. You may omit any of these and increase or decrease the proportions. I have used beaten rice as it helps absorb moisture from the vegetables to prevent the samosas from going soggy. You may omit the use of beaten rice if you don't have them - but then serve the samosas immediately after frying.

         PREPARED VEGETABLES                                                 BEATEN RICE

1 Carrot - Chopped

1 Small Potato - Diced Finely

1 Medium Sized Onion - Finely Diced

Cabbage - Shredded

3 Cloves of Garlic - Minced

Small Piece of Ginger - Minced

2 Green Chillies - Finely Chopped

Beaten Rice - A Generous Handful

*You can also add cauliflower, peas and/or chickpeas if you want.

1 Tablespoon Oil

1 Teaspoon Cumin Seeds

Half Teaspoon Nigella Seeds

Half Teaspoon Turmeric Powder

Salt to Taste

Oil for Deep Frying

Around 20 Strips of Samosa Pastry

METHOD

1) In a heavy based pan, pour oil, heat for a few seconds and then add the cumin and nigella seeds. Fry for a few seconds and then tip in minced ginger, garlic and green chillies. Stir for about half a minute and then add the carrots and potatoes. Sprinkle some water - about 3 to 4 tablespoonfuls and then cover to simmer for a few minutes.

2) Uncover the pan, add the onions and turmeric powder. Stir until the onions become translucent. This should take less than a minute.

3) Add the shredded cabbage, add salt and stir to mix the vegetables well. Take the pan off the heat

4) Tip the cooked vegetables into a large platter. Add the beaten rice. Taste for salt and adjust. Set aside to cool. Below is a picture of the cooked vegetables showing the texture. The idea is to get the vegetables partially cooked. They should not be mushy or too oily.

VEGETABLES READY FOR FILLING SAMOSAS

5) Once cooled, you can start filling and binding the samosas. The whole process up to frying is explained HERE 

PLEASE SCROLL DOWN UNTIL YOU COME TO 'METHOD OF FILLING AND BINDING'