Crispy Fried Vegetable Samosas
Ingredients
Dough
- 1/2 cup flour
- 1 teaspoon salt
- 1 tablespoon ghee
- 2 tablespoons corn oil
- 1/2 teaspoon turmeric
- 3/4 cup water
Filling
- 2 tablespoons ghee
- 2 teaspoons cumin
- 3 cloves garlic
- 1 green pepper
- 1 tablespoon ginger
- 4 potatoes
- 2 tablespoons spices
- 1 teaspoon coriander
- 1 teaspoon crushed chili
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup peas
- 2 tablespoons lemon juice
For frying
- Corn oil as needed
Preparation
Dissolve the turmeric in water. In a blender bowl, put the flour and salt, attach the dough hook, turn on to mix, then add the ghee and oil and turn on until the mixture becomes crumbly, add water gradually to get a very thick dough.
Cover the dough and let it rest on the kitchen counter for 30 minutes.
For the filling: In a skillet, heat the ghee, add cumin, garlic, green pepper, ginger, stir until wilted. Mash the potatoes with your fingers then add to the ginger mixture. Add masala spices, coriander, crushed chili, salt and pepper, stir to mix with potatoes while sautéing lightly until dry completely. Add peas and lemon juice. Let it cool completely.
Cut the dough into 10 pieces, shape each into a ball. Let rest for 10 minutes.
Using a rolling pin, roll the dough into an oval shape.
Cut each piece into halves, put a little water on the cut edge, seal the edges together to form a triangle with a cavity, fill with stuffing then put some water on the edge of the dough, make a small fold on the edge of the dough then secure it well to get a triangle filled with stuffing. Make sure to form a base for the samosa.
For frying: In a deep skillet, put the oil and heat it gently, it should not be very hot. Put the samosas and fry them gently to ensure they cook from the inside.
