Description
My recipe for turnover-style vegetable samosas.
Ingredients
- All-purpose Flour
- Vegetable Bouillon Granules
- Ground Coriander
- Ground Cumin
- Curry Powder
- Onion Powder
- Vegetable Oil
- Milk
- Fresh Lemon Juice
- Egg Yolk
- Olive Oil
- Boiled Potatoes
- Onion
- Frozen Peas
- Anaheim Chilies
- Fresh Cilantro
- Of Fresh Mint
- Ginger-garlic Paste
- Fine Sea Salt
- Cumin Seed
Instructions
- Peel potatoes
- Cut into quarters and cook until tender in gently boiling salted water
- Drain
- Mash potatoes coarsely in a large bowl
- Add 1 cup finely chopped onion, 3 / 4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint
- Toast 1 / 2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop
- Add to the other ingredients in large bowl
- Whisk together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1 / 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste and 1 1 / 4 teaspoons fine sea salt
- Pour over ingredients in bowl
- Stir mixture gently until mixture is thoroughly combined
- Measure all of the easy homemade pastry ingredients into large bowl of a food processor
- Process ingredients for one minute or until the dough forms into a ball
- Place the dough onto clean smooth surface sprinkled with flour
- Roll into a sheet of dough between 1 / 8 and 1 / 4 inch thick
- Sprinkle with flour to prevent rolling pin from sticking if needed
- Cut dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed
- Repeat process until all dough is used
- Place oven rack to center position
- Preheat oven to 400f
- Spoon about 1 tablespoon vegetable samosa filling on one half of each pastry circle, leaving a 1 / 2-inch border
- Fold each pastry circle over in half to form a turnover
- Press round edge of turnovers gently with a fork
- Lift turnovers with a metal spatula
- Arrange on greased cookie sheet
- Brush with olive oil
- Bake turnovers 15-20 minutes, or until golden brown
- Serve with major grey chutney or mint chutney and enjoy!