Vegetable Samosas (The “New” Hamantashen)
Servings
16 Servings
Ingredients
- For the Filling:
- 6 potatoes with skin
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 inches peeled fresh ginger
- 2 chopped green chillis
- ½ chopped onion
- 1 cup frozen green peas
- 2 Tablespoons Chopped cilantro
- ½ tablespoon turmeric powder
- 1/4 tablespoon coriander powder
- 1/2 tablespoon salt
- 1/4 tablespoon chile powder
- For the dough:
- 2 1/4 Cup of White Flour
- 1/4 Cup of Vegetable Oil
- 1/2 Tablespoon of Salt
Instructions
- 1 For the filling: Boil potatoes, Remove Skin and Mash and put aside.2 In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes. Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and let cool for 15 minutes in fridge.3 For the Dough: Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle. Take one of the half circles.4 Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep Fry, Serve with Sweet Chutney and Enjoy
Special instructions
- By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck
- Source:
- ShalomBombay
looks like the dough needs water
it’s 2 and 1/4 cups!!
You are right it looks way off, I believe it is supposed to be 2 1/4 cups flour, I will change it.
This dough recipe did not work at all. Was it a misprint?
We have a great kosher Indian restaurant in Stamford where I go for the most delicious samosas — I’ve never made them myself, but this recipe is an inspiration. Such a delicious snack or first course for dinner. And nice for vegetarian dinner too.
Will 1/4 cup of flour really make 16 or is that a misprint?
be very careful when shaping the samosas. they fall apart quickly. make sure to seal very well and unlike hamentashen, do not leave an opening or all the stuffing will come out!