Thursday, October 3, 2013

Vegan Samosas

With thanks to intern Bretton Fobes.

3 cups flour
1 stick Vegan Margarine ( I like Earth Balance) 
12 Tab COLD water

2-3 med sized potato
some oil for your pan
1 tab coriander seed (i've also just used ground coriander) 
1 tab cumin seed (also used ground for this and it works fine)
1-2 large carrots cubed
1 large onion diced
3 cloves garlic, minced ( I add a whole bulb because more garlic is better) 
1/2 inch peeled ginger, minced 
1/2 cup frozen peas
Several stalks of cilantro  ( I use more, so add to taste) 

~ 3 inches worth of vegtable oil for frying the samosas 

Melt the margarine in a pot, once melted mix into the flower in a bowl or mixer. It should become crumbly.  Then add the cold water one tablespoon at a time until its a doughy consistency. You may need to add a little more water or flour. Knead dough several times and then form it into a ball. Place in bowl, covered in the fridge for 1 hour. 

Filling:In the mean time boil some water and cook the cubed potatoes  until semi-soft. Drain and set aside.  Place ~ 1 tablespoon of oil or margarine in a pan or pot.  Add the carrots, onion, cumin, and coriander.  Cook on medium heat until the onions become translucent. Then add garlic and ginger. Cook until the garlic becomes aromatic.  Add potatoes, peas, and cilantro. Keep cooking until the potatoes are fully cooked. 

The procedure: Roll out dough until its about 1/8th to 1/16th inch. Cut circles about 7 inches wide. Cut each circle in half. Take this half circle and moisten the straight edges with water and press together to make a cone shape.  Fill the cone with the filling, but not too much where as you cant seal the cone. Press the top two edges of the cone together to make a triangle shape. Repeat until all the dough is gone. 

I normally fry one to two at a time while I'm assembling the rest. Heat about 3 inches of veggie oil in a pot on medium high. Once the oil is hot place 1-2 in the oil. Watch closely. Fry until the first side is golden brown then flip and do the same on the other side. Place on a plate to cool with something to absorb the extra oil. Serve with favourite chutney.


1 comment:

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