Cookbook:Samosa

| Cuisine of India | Vegan cuisine

Ingredients

 * ¼ kg potatoes
 * Green peas combined
 * 2 onions, sliced
 * 2 green chiles, chopped
 * Spices (optional)
 * 2 mint leaves
 * 2 sprigs of cilantro (coriander)
 * Maida (all-purpose flour)
 * Water
 * Olive oil or vegetable oil
 * Salt
 * Vegetable oil, for deep frying

Procedure

 * 1) Steam the potatoes and peas separately. Cut the potatoes into small pieces.
 * 2) Heat a dash of olive oil in a frying pan. Add onions and chilis, and sauté until the onions turn transparent.
 * 3) Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.
 * 4) Add mint leaves, and coriander leaves.
 * 5) Mix the flour with enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.
 * 6) Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin.
 * 7) Cut each circle in half to make semi-circles.
 * 8) Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.
 * 9) Deep fry the samosas until golden and crispy.

Notes, tips, and variations

 * Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, paneer and mince (keema).