A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken (This particular recipe is for the vegan version).
The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney. They are a popular appetizer or snack in the South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
Recipe: Vegan Samosas
- 1/4 kg potatoes and green peas combined
- 2 onions
- 2 twigs mint leaves
- 2 green chillis
- 2 twigs of cilantro (coriander)
- Maida (all-purpose flour)
- A little olive oil
- A little table salt
- Steam the potatoes and peas separately.
- Cut the onions into small slices.
- Pour some olive oil into a frying pan.
- Add onions and cut green hot chillies and sauté the onions until they turn transparent.
- Add the vegetables and sauté them while stirring, until they are completely cooked.
- Add mint leaves and coriander leaves (cilantro).
- Mix flour with water to make a stiff dough and add one table spoon of cooking oil with a pinch of table salt. Knead it well.
- Roll into even-sized balls and roll them out into circles using a rolling pin.
- Cut into 12 semi-circles.
- Place the vegetable mixture onto the dough and fold on three sides to make into a cone shape.
- Deep fry until it becomes crisp.
Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers and rice.
Cooking time: 1 hour(s)
Number of servings (yield): 12