Curried Veggie Samosa

Name: Curried Veggie Samosa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 30 pieces
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup whole wheat flour; 1.5 tsp salt; 0.333 cup vegetable oil; 1 cup water; 2 large potatoes; 0.5 cup diced onion; 2 minced garlic cloves; 2 tbsp fresh gingerroot; 0.5 cup green peas; 0.5 cup diced carrot; 1 tsp garam masala; 1 tbsp curry powder; 3 cup vegetable oil

A South Asian starter of potatoes, green peas and carrot, seasoned with garam masala and curry powder and simmered on the stove.

40 min · Serves 30 · Medium

Method

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Time: Prep 30 min · Cook 10 min · 40 min total
Difficulty: medium

1
DOOUGH:. MIx flour and salt. Add oil and mix until flour is like corn meal. Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
10 min
2
Cover and let stand 15-20 minutes. Knead again for about 5 minutes until smooth and elastic.
3
Form into a long 1 1/2" diameter "rope". Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
4
When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
5
FILLING:. Boil potatoes and mash. Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
6
Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste. Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
7
Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
8
Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
9
Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.
5 min