Vegetarian Fried Samosas with Vegetables and Cashews
4 servings
40 minutes
It is not necessary to fry the samosas immediately. You can place them on a sheet sprinkled with flour, cover with cling film and put them in the refrigerator.
1
Preparing the filling. For this, we thinly slice sweet pepper and onion and lightly sauté them. Then we mix with peeled potatoes (previously boiled in their skins), diced into small cubes, and add peas, nuts, spices, and salt.
- Sweet pepper (capsicum): 1 piece
- Onion: 1 piece
- Potato: 400 g
- Green peas: 100 g
- Cashews: 50 g
- Chili powder: to taste
- Curry powder: to taste
- Salt: to taste
- Turmeric: to taste
- Ground coriander: to taste
2
For the dough, we add salt to the flour and pour in melted butter. We rub it until small fatty crumbs form. Then we gradually add warm water and knead the dough. We cover the prepared dough with a napkin and leave it for 15-20 minutes.
- Wheat flour: 450 g
- Salt: to taste
- Clarified butter (ghee): 1 tablespoon
- Water: 150 ml
3
We divide the dough into 12 equal balls and roll them out. Now we take one semicircle of dough, place it in the palm of our left hand, and pinch it with the fingers of our right hand along the diagonal overlap to form a cone in our hands without a rough seam. We put the filling into the formed cone and pinch the free edge. It should result in a pie with clear sharp corners.
4
We fry the samosas in a large amount of boiling oil until golden brown.
- Clarified butter (ghee): 1 tablespoon
