Vegetable Samosa, here is the (vegan) recipe to prepare the popular Indian starter with a triangular shape at home, appreciated all over the world.
Vegetable Samosa, here she is recipe (vegan) to prepare the popular at home appetizer triangular shaped Indian, appreciated all over the world.
This specialty typical of India, but also widespread over time throughout central-southern Asia, the Arabian peninsula and the Horn of Africa, is gemerally stuffed with a very spicy filling based on potatoes and vegetables or meat. The size and filling vary depending on the country and culture where the samosa is prepared.
Our recipe is the cruelty free version inspired by Indian tradition and made with unrefined and seasonal ingredients.
The preparation of vegetable samosas is really very simple: the dough does not need to rise and is worked without any difficulty. The only critical step is the closing of the triangles which must be well sealed to avoid the risk of the filling coming out during cooking. Usually fried, they can also be baked in the oven for a lighter version.
- 250 1 grams of flour
- 5 gr of salt
- 150 ml of water
- 65 ml of extra virgin olive oil
- 100 grams of potatoes
- 100 gr of onion
- 15 gr of fresh ginger
- 1 clove of garlic
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of curry
- additional salt to taste
- additional water to taste
- 1 L of sunflower oil
- Preparation Time:
- Cooking time:
- Rest time:
4 people to
How to prepare vegetable samosas: procedure
- Unire in a bowl the flour, the five grams of salt and thirty-five ml of oil, start kneading and add the one hundred and fifty ml of water,
- continue to knead until a non-sticky mixture is obtained, then wrap it in cling film and let it rest in the refrigerator for half an hour.
- Boil meanwhile the potatoes, peel them and cut them into small pieces,
- to peel garlic and onion, cut them finely and combine them in a pan together with the thirty ml of oil left, peel the ginger and grate it in the pan, add the spices and a pinch of salt,
- brown and add a little water to cover and cook over high heat, stirring often,
- when the onion will be almost wilted, add the potatoes and cook by mashing them with a fork in order to mix them with the ingredients, then turn off the heat and allow to cool.
- Take up again the dough and flatten it with a rolling pin until you get a sheet about one millimeter thick, with a pastry cutter make some circles and cut them in half,
- stuff each crescent with a little seasoning,
- Than we moisten the edges with a little water and close each half on itself, taking care to seal the edges well and trying to give it a triangular shape,
- after having formed all the samosas, fry them a little at a time in plenty of boiling oil until golden brown,
put them on kitchen paper to absorb any excess oil,
- and serve them still hot.