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Vegetable Samosas

Contributed by: Chris WebAdmin. of


  • Pastry

    • 1 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 3 tablespoon oil
    • 1/2 cup water
    • 1 oil, for deep-fat frying

  • Filling

    • 1 cup vegetable oil
    • 1 medium potato, cubed
    • 1 medium cauliflower, chopped
    • 1/4 cup ghee
    • 4 tablespoon coconut, chopped
    • 1 pinch cumin seeds
    • 1 1/4 teaspoon ginger, minced
    • 2 each green chiles, seeded & - chopped
    • 1/2 cup green peas
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon turmeric
    • 1 pinch sugar
    • 1/2 teaspoon salt
    • 2 1/2 tablespoon raisins
    • 1 1/4 teaspoon cumin, ground & roasted
    • 3/4 teaspoon coriander, ground & roasted
    • 1/3 cup peanuts, blanched & chopped
    • 2 1/2 tablespoon cilantro, chopped



Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes.

Roll each ball into a disk about 3 1/2" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough.

Heat oil for deep-frying & fry pastries until golden brown & crisp. Serve hot with chutney.


Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling.

In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few minutes over medium heat & then add the raisins.

Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.



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