Vegetable Samosas (vegetable stuffed pastry)

VEGETABLE SAMOSAS (vegetable stuffed pastry)

TO MAKE THE FILLING
2 tablespoons oil
1 teaspoon urad dhall
1 teaspoon channa dhall
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 green chillies, sliced
1 onion, finely chopped
2 cm ginger, minced
3 sprigs curry leaves, shredded
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
150 ml water
1 1/4 teaspoons salt
500 g potatoes, boiled and chopped coarsely
3 tablespoons chopped coriander leaves

METHOD
1 Heat oil and fry the urad and channa dhall until golden brown.
2 Add in the mustard and fennel seeds until aromatic.
3 Add in the chilli, onion, ginger and curry leaves and sauté till onions turn golden brown.
4 Add in the spice powders, water and salt and simmer for 1 minute.
5 Add in the rest of the ingredients and stir to combine well.
6 Cool it lightly and roll into balls.

TO MAKE THE PASTRY
300 g plain flour ½ teaspoon salt 1 tablespoon butter or ghee 1 teaspoon cumin seeds 6-7 tablespoons cold water
Flour to dust
Oil for deep frying

METHOD
1. To make the pastry, sift flour and salt into a mixing bowl.
2. Add butter and cumin seeds and rub into the flour.
3. Add water 1 tablespoon at a time and roll into a stiff dough.
4. Shape into balls and roll out on a floured board into thin rounds.
5. Cut into half and roll into a cone pressing the ends together.
6. Fill cone with 3 tablespoons of the prepared filling and seal end, brushing dough with cold water to help seal it.
7. Heat oil in a wok. Add samosas, lower the heat to medium and fry for 5-6 minutes.
8. Drain on absorbent paper and serve hot

Indian Heritage Cooking by Devagi Sanmugam, published by Marshall Cavendish