Veggie Samosas
Ingredients
- Filling: ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1/2 cup diced onion ⓘ
- 2 teaspoons chopped garlic ⓘ
- 2 teaspoons curry powder ⓘ
- 1 teaspoon ground ginger ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon sea salt ⓘ
- 1/2 teaspoon red pepper flakes ⓘ
- 1/2 teaspoon ground coriander ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1/4 teaspoon dried tarragon ⓘ
- 1/8 teaspoon ground cinnamon ⓘ
- 2 cups diced potatoes ⓘ
- 2 cups frozen mixed vegetables, diced ⓘ
- 2 cups vegetable broth ⓘ
- Dough: ⓘ
- 2 cups all-purpose flour ⓘ
- 1 pinch salt ⓘ
Instructions
- Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
- Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
- Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
- Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
- Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.
Nutrition & Diet Analysis (per serving)
1392
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).