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Samosas
2
From: finch emily
anne
Filling:
- 2 c. potatoes
- 1 c. cauliflower
- 1 c. peas
- 1/2 c. tomatoes
- 1 tsp each of cumin, coriander, tumeric, curry, and chili powder
Steam or boil the cauliflower and potatoes; drain.
Saute them in oil with the spices.
Add the tomatoes and peas.
Mix well and continue to saute until thick enough to stuff into the
dough as a filling.
When finished, take off heat, mix and let cool.
Dough:
- 2 c. white and/or whole wheat flour
- water 1/2 to 1 cup (or enough to make a dough)
- 1 tsp. salt
- 1/4 c. vegetable oil
Mix the flour and salt with the oil; add enough water to make a dough.
Make golf ball sized balls out of the dough and roll them flat with
a rolling pin or use your hands to flatten them.
Stuff the filling inside, then close tightly like a turnover for frying.
Fry in oil, flipping occasionally until light brown. |
