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Vegetable Samosas

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Vegetable Samosas
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
482
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein12.32 g(13 %)
Fat17.82 g(15 %)
Carbohydrates69.31 g(46 %)
Sugar added3.14 g(13 %)
Roughage3.99 g(13 %)
Vitamin A219.81 mg(27,476 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.31 mg(28 %)
Vitamin B₆0.27 mg(19 %)
Folate49.19 μg(16 %)
Pantothenic acid0.42 mg(7 %)
Biotin2.26 μg(5 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C20.8 mg(22 %)
Potassium717.27 mg(18 %)
Calcium148.82 mg(15 %)
Magnesium41.85 mg(14 %)
Iron2.51 mg(17 %)
Iodine6.46 μg(3 %)
Zinc0.89 mg(11 %)
Saturated fatty acids10.82 g
Cholesterol46.66 mg
Author of this recipe:

Ingredients

for
4
For the raita
1
onion (finely grated)
½
small Cucumber (approx. 150 g), peeled, seeds removed, finely grated
1.333 cups
1 tablespoon
lemon juice (from one lemon)
1 pinch
ground Cumin
fennel seeds (to garnish)
mint (to garnish)
For the samosas
¼ cup
1 ⅔ cups
2
Cardamom pods (seeds removed)
2 teaspoons
1 pinch
2 cups
baking potatoes (diced)
2
Garlic cloves (chopped)
½ cup
frozen peas (defrosted)
2 tablespoons
Oil (for frying)
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Citrus juicer

Preparation steps

1.
Mix the onion and cucumber in a bowl and season well. Allow to rest for one hour. Then rinse with cold water and drain well.
2.
Mix the yogurt with the sugar and lemon juice. Add the onion-cucumber mixture and season with ground black pepper. Add some salt and the cumin and pour into bowls. Sprinkle with fennel seeds and chill. Before serving garnish with mint.
3.
To make the samosa dough, heat half of the ghee and let cool slightly. Mix in the flour, salt and approx. 120 ml water until a smooth dough is formed. Wrap the dough in foil and allow to rest for 30 minutes.
4.
Grind the cardamom seeds and the mustard seeds using a mortar. Melt the remaining ghee in a pot and fry the cardamom and mustard seeds and the turmeric. Add the potatoes and the garlic and fry lightly.
5.
Add approx. 100 ml water, season with salt and allow to cook on a low heat for approx. 10 minutes with a lid on. Add the peas and cook for a further 5 minutes until the potatoes are soft. Stir in the coriander leaves and let cool.
6.
Divide the dough into 8 pieces and roll out approx. 15 cm (6") square. Spoon some of the filling onto the middle of each square. Brush a little water on the edges of the dough squares, fold in half diagonally to create a triangle and pinch the edges closed.
7.
Heat sufficient oil in a deep skillet (or a fryer) to 175°C (350°F) and fry the samosas until golden brown. Pat dry with kitchen paper and serve hot with the cold raita.