Vegetable Samosas with Indian Spices
Imagine yourself enjoying these vegetable samosas, crispy on the outside and melting on the inside, straight from the lively streets of India. Each bite takes you on a journey with a fragrant blend of curry, cumin and coriander that awakens the taste buds. This recipe, which I particularly cherish, is a tribute to the authentic flavors of the Indian subcontinent. The tender vegetables, chickpeas and spices come together perfectly in these golden triangles. When preparing them, take the time to season the filling well and fry them until they are nicely golden. You'll see, it's a true flavor journey you'll love sharing as an appetizer or starter.
Ingredients
- brick pastry sheets8
- potatoes300 g
- carrot1
- cooked chickpeas100 g
- onion1
- garlic2 cloves
- fresh ginger1 cm
- curry powder1 teaspoon
- ground cumin1 teaspoon
- ground coriander1/2 teaspoon
- cayenne pepper1/2 teaspoon
- frying oil1 liter
- saltto taste
- pepperto taste
- fresh coriandera few sprigs
Instructions
- 1
Cook the potatoes and carrot in a pot of salted boiling water for 20 minutes. Drain and roughly mash the potatoes and dice the carrot into small pieces.
- 2
In a pan, sauté the chopped onion, grated garlic and ginger in a little oil. Add the spices (curry, cumin, coriander, cayenne), then the mashed vegetables and chickpeas. Season with salt and pepper, and let cool with chopped coriander.
- 3
Cut each brick pastry sheet in half. Fold each half-circle into a cone shape, fill with the filling and seal the edges with a little water.
- 4
Heat the frying oil in a saucepan. Dip the samosas in small batches and fry for 3-4 minutes until golden brown.
- 5
Place on paper towels. Serve hot with a yogurt-mint sauce or tamarind chutney.
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