Vegetable Samosas
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
18 each N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Dough: 2 cups all-purpose flour 4 tbsps butter 1/2 tsp salt
1/4 cup warm water Filling: 3 potatoes 2 tbsps cooking oil
1/2 tsp black or white mustard seeds 1 tsp cumin seeds 2 dried red chilies, coarsely chopped
1 onion, finely chopped 1-2 fresh green chilies, coarsely chopped and seeded if a mild flavor is preferred 1/2 tsp ground turmeric
1 tsp ground coriander 1 tsp ground cumin 1 tsp salt or to taste
tbsp chopped fresh cilantro leaves



1 Boil the potatoes in their skins while preparing the dough.
2 To make the dough, add the butter and salt to the flour and rub in well. Mix to a soft dough with the water. Knead until the dough feels soft and velvety.
3 Divide the dough into 9 balls. Rotate each ball between your palms, then press it down to make a flate cake. Roll each cake into a 4-inch circle and cut into two. Use each semicircle of dough as one envelope. Set aside while preparing the filling.
4 When the potatoes are cooked, let them cool, then peel and dice them, and set them aside.
5 Heat the 2 tbsps oil in a large skillet and add the mustard seeds. As soon as they start cracking, add the cumin seeds, red chilies, onion, and green chilies. Fry until the onions are soft. Add the turmeric, ground coriander, and cumin. Stir quickly, then add the potatoes and salt. Reduce heat to low, stir and cook until the potatoes are thoroughly mixed with the spices.
6 Remove from the heat and stir in the cilantro. Cool thoroughly before filling the samosas. To fill the samosas, moisten the straight edge of the dough with a little warm water, fold in half to make a triangular cone and press the edges together firmly.
7 Fill the cones with the filling, leaving about a 1/4-inch border at the top. Moisten the top edges and press togetherr well. Deep fry the samosas over gentle heat until they are golden brown. Drain on paper towels and serve.

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