Samosas are available in most places in the world as little triangle pastries filled with a variety of vegetarian or non-vegetarian fillings. They can be eaten as a snack with a cup of tea or served as a starter with any meal. I usually make the Kenyan style samosas but these punjabi style samosas make a nice change as the pastry and spices are very different from the Kenyan style.
- 6 medium potatoes
- 6 medium carrots
- 1 ½ cup of frozen peas
- I finely chopped onion (medium size)
- A teaspoon of blended ginger
- 2 or 3 finely chopped green chilies (can be reduced or missed out if you do not like hot food)
- Small bunch of finely chopped coriander
- 1 tsp salt
- 2 tsps sugar or sugar substitute
- 1 tbp lemon
- 1 tsp of garam masala (optional)
- 1 litre sunflower oil if you wish to try the samosas
- 2 ½ cups of plain flour
- ¼ cup of butter
- ½ tsp of carom seeds (optional)
- ½ tsp of rosemary
- ½ cup warm water
- ½ cup plain flour to help roll out the pastry
10. You can now choose the healthy option for cooking your samosas by rubbing/spraying some sunflower oil on the samosas and baking them for 20 minutes at 180 degrees (350 degrees F) or you be naughty and deep fry them until golden brown. I baked half and fried the rest. Both tasted equally nice.This is the baked version:
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