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- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 16
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 pinch salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- filling:
- dough:
- oil for frying
- 2 teaspoons curry powder
- 1/2 cup diced onion
- 1/4 teaspoon celery seed
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cinnamon
- 2 cups vegetable broth
- 1/4 teaspoon dried tarragon
- 2 teaspoons chopped garlic
- 2 cups diced potatoes
- 2 cups frozen mixed vegetables, diced
- 1 cup room-temperature water
- Carbohydrate 18.5
- Fat 5.9
- Protein 2.7
- Sodium 130
- Calories 137 calories;
Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes. Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes. Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes. Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut. Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.
