Name: Vegetable samosas
Yield: Makes 12
Cuisine: India
Ingredients: 1 medium onion, finely chopped; 2.5 ml/½ tsp nigella seeds; 2.5 ml/½ tsp black mustard seeds; 5 ml/1 tsp cumin seeds; 1.25 ml/¼ tsp asafoetida; 60 ml/4 tbsp sunflower oil or light olive oil; 75 g/3 oz/6 tbsp butter, melted; 115 g/4 oz/1 cup fresh peas, cooked or frozen peas, thawed; 350 g/12 oz boiled potatoes, cut into bitesize pieces; 5 ml/1 tsp ground cumin; 2.5 ml/½ tsp ground turmeric; 2 fresh green chillies, finely chopped (deseeded if preferred); 5 ml/1 tsp salt, or to taste; 50 g/2 oz/½ cup carrots, coarsely grated; 12 sheets filo pastry, each about 18 x 29cm/7 x 11 in; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 2.5 ml/½ tsp garam masala

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The original recipe for Samosas is a vegetarian one. Potatoes and garden peas are the most common fillings, but other vegetables such as carrots and cauliflower are also used in some regions. Filo pastry is a quick and easy alternative to traditional Indian pastry, and makes a delicious samosa that is also lower in fat. These samosas have been baked in the oven, but they can also be deep-fried in a light cooking oil.