Veggie Samosas
Veggie Samosas
Veggie samosas are a classic Indian staple. These delicious bite-sized snacks are great for any dinner party.
Ingredients
- 400 grams of Russet potatoes (2 large)
- 250 grams cauliflower (1/4 of a whole cauliflower)
- ½ cup frozen peas
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 5cm piece of ginger
- 1 fresh green chilli, chopped
- 1 tsp. of cumin seeds
- ½ tsp. fennel seeds
- 1 tsp. garam masala
- 1 tsp. ground coriander
- Juice of ½ a lemon
- ½ a bunch of fresh coriander, chopped
- For the dough, get pizza dough or pre-made samosa dough from an Indian store
Timing
Total Time: 75 min.
Prep: 30 min.
Cook: 45 min.
Directions
- Peel and chop potatoes, rough chop (2cm chunks)
- Break the cauliflower up into similar size pieces
- In a large pot of boiling, salted water put the potatoes for 10-12 minutes or until tender
- After 3 minutes, add in the cauliflower
- For the last minute, add peas in
- Drain and set aside
- Peel and chop the onion, garlic and chilli
- Finely grate the ginger
- In a large non-stick frying pan, drizzle a large glug of oil
- Over medium heat, add the cumin, onion and cook for 8 minutes or until translucent
- Stir in the garlic, ginger and chilli
- Bash the fennel seeds to a powder. Add that in with the garam masala and coriander
- Stir well
- Add in vegetables and crush potatoes gently
- Squeeze in lemon juice
- Season to taste with salt and pepper
- Turn heat off, take the pan off and let cool
- Chop cilantro and add to mixture, mix it in
- Preheat oven to 350F/180C. Lightly grease a baking tray with oil.
- Put a good size spoonful of mixture into each wrap
- brush samosas with oil
- Cook until piping hot and golden brown on the outside
- Serve with mango chutney
Recipe provided by cheftroy.ca
If you have any questions, please email Chef Troy Stewart at yeschef@cheftroy.ca