Samosas " Veg"
Serves 6 as appetizer
Level of Difficulty: Medium
Another recipe for samosas, “VEG” to be enjoyed with family and friends on “DIVALI”.
Divali is a great religious festival, celebrated by all Hindus around the world.
250g plain flour (for 30 samosas)
100ml cold water
1 pinch of salt
4 tbsp oil
200g of diced potatoes
2 chopped onions
100g green peas, drained
2 tablespoon chopped springs onions
1 teaspoon cumin powder
1 teaspoon turmeric
Salt & pepper
Oil for frying
Prepare pastry: In a mixer, mix flour, cold water, a pinch of salt and 2 tbsp of oil. Knead until you get a soft dough.
Roll pastry into a very thin sheet, with a very sharp knife cut pastry in strips of 20 cm x 5 cm.
Boil potatoes until cook, drain.
In a frying pan heat 2 tbsp oil and sauté the onions. Add potatoes, green peas, cumin, turmeric, salt and pepper to taste, mix well. Add spring onion, mix again.
Put a teaspoon of vegetable filling on one end of the pastry strip.
Take corner of pastry and fold over to form a triangle, covering the filling. Lift first triangle up and over to form the second triangle, continue folding over and over until you reach the end of the pastry strip. Seal edges with some water. Continue and form all samosas.
Fry samosas in hot oil until gold and crispy, drain on sheets of absorbent paper.
Enjoy with coriander or coconut chutney.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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