Name: Vegetable Samosas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 Tbsp canola oil 45 mL; 1 small onion (finely chopped 1); 1-2 cloves garlic (crushed 1-2); 1 19oz/540 mL can lentils 1; 1 large potato (finely chopped 1); 1 cup fresh or frozen peas 250 mL; 1 cup water 250 mL; 1 Tbsp all purpose flour 15 mL; 1/4 cup water (extra 60 mL); 3 cups all purpose flour 750 mL3 Tbsp canola oil 45 mL; 1 cup warm water (approximately 250 mL); canola oil for deep frying

Vegetable Samosas

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

3 Tbsp canola oil 45 mL
1 small onion finely chopped 1
1-2 cloves garlic crushed 1-2
1 19oz/540 mL can lentils 1
1 large potato finely chopped 1
1 cup fresh or frozen peas 250 mL
1 cup water 250 mL
1 Tbsp all purpose flour 15 mL
1/4 cup water extra 60 mL
3 cups all purpose flour 750 mL3 Tbsp canola oil 45 mL
1 cup warm water approximately 250 mL
canola oil for deep frying

Instructions

Preparation

1 In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minutes, stirring.2 vered 20 minutes or until potatoes are tender3 Blend flour with second amount of water, add to mixture, and stir until mixture boils and thickens. Cool to room temperature before using.4 To make pastry, sift flour into bowl, stir in canola oil, and cumin, gradually stir in enough water to mix to form dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover, let stand 10 minutes.5 Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter6 Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minutes); drain on paper towel. For extra spicy samosas, increase curry and add cayenne pepper to taste.
Source: canolainfo.org