Ingredients (use vegan versions):
- 1 1/2 cups flour
- 1 teaspoon salt
- 4 tablespoons vegetable shortening
- 6-7 tablespoons ice cold water
- 1/4 cup oil plus oil for deep frying
- 1/2 onion, minced
- 5 russet potatoes, cooked till tender and peel
- 1 cup peas
- 1 cup cooked tender carrots
- 2 teaspoons minced ginger
- 2 teaspoons ground coriander
Directions:
Dough- Mix flour and salt and rub in
shortening, as if you were making pie
dough. Pour 5-6 tablespoons cold water and
mix until it becomes kneadable. If
needed, add the rest of the water.
Knead for about 10 minutes until silky
smooth, let rest for 1/2 hour.
Filling- Heat oil and add onions, ginger
and coriander. Saut� just until onions
start to brown. Softly mash potatoes so
that there are still some pieces. Sit
in carrots, peas, and potatoes into
onions and heat slightly.
Forming & Frying- Form 6 inch circles
with dough and place filling into
center. Moisten edges and seal in a
crescent shape. Let dry uncovered for
about a 1/2 hour. Heat the oil to 350
degrees and fry samosas in small
batches until browned and heated
through.
Serves: 8
appetizers
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