Vegetable Samosas

Name: Vegetable Samosas
Yield: Serves 24
Cuisine: Indian
Ingredients: ¼ tsp ground turmeric; ¼ tsp ground black pepper; 30 ml vegetable oil; Vegetable oil for deep-frying; 2 tsp plain flour; 10 g green chilli (2–3), very finely chopped; 10 g coriander leaves, chopped; ½ tsp deggi mirch chilli powder; 340 g potatoes, peeled; ¼ tsp ground cumin; 100 g red onion, diced; 100 g carrots, peeled; 1 tsp ground cinnamon; 2 g ginger paste; 3 g garlic paste; 20 ml lime juice; 100 g frozen peas; 1 packet frozen spring roll wrappers (each about 25 cm square); ½ tsp cumin seeds; ½ tsp garam masala; ¼ tsp amchur; 7 g fine sea salt

Preparation info

Serves
24

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

These are formed and cooked in the same way as the lamb samosas. One of the key elements of this filling is not to let the red onion brown; it needs to be translucent and sweet. The potatoes and carrots should be diced to around the same size as the peas.

Ingredients

1 packet frozen spring roll wrappers (each about 25 cm square)
2 tsp plain flour

Asia
India
Mumbai
Snack
Vegan

Method

For the filling, bring a pan of salted water to the boil. Cut the potatoes and carrots into 1 cm dice. Add to the boiling water and cook for 3–4 minutes, until just tender. Add the peas, count to 10, then drain. Place the vegetables in a bowl of cold water for 5 minutes to cool quickly, then drain again.
Warm the oil in a medium saucepan over a medium heat. Add