483- Vegetarian Samosa / الساموسا بالخضر
For the dough:
200 grams flour
1/2 teaspoon Ajwain (bishop seeds)
25 ml vegetable oil
Salt to taste
Water as required
For the filling:
200 grams potatoes
50 grams green peas
2 tablespoons vegetable oil for the filling
½ teaspoon cumin seeds
2 green chili peppers, finely chopped
½ teaspoon turmeric powder
Salt to taste
Cilantro, finely chopped
Vegetable oil for frying
Step 1: Preparing the dough
1- On a clean working table, place the flour, add Ajwain seeds, salt and oil. Gently combine all the ingredients.
2- Use your fingers to form a well in the center and add a bit of water in it, combine the flour and water together then keep adding the water little by little while kneading the dough until hard and smooth.
2- Wrap the dough with a plastic wrap and let it rest for 30 minutes.
Step 2: Preparing the filling
1- Boil the potatoes in a large pot filled with water. Peel the skin and cut them into small cubes.
2- Finely chop the green chili peppers. Finely chop the cilantro.
3- Heat the oil in a medium pan on high heat. Add the cumin seeds and fry for 30 seconds while stirring with a wooden spoon. Add the green chili peppers and fry for 2 minutes.
4- Add the ginger-garlic paste, turmeric powder and green peas then mix the ingredients together and cook for 2 minutes.
5- Add boiled potatoes, lightly mash them with the wooden spoon and mix well to incorporate them. Add some salt and chopped cilantro then let it cook for 5 minutes.
6- Remove the pan from the heat and spread the mixture on a plate to cool down.
Step 3: Filling and frying
1- Unwrap the dough, divide it into 4 small balls and roll them into elongated oval shape sheets, make sure that the thickness of the dough is thin. then cut them into halves.
2- Take one half, wet your fingers with water and run them on its edges. Fold the right arm at the center and join by the left arm overlapping their straight edges to form into a cone.
3- Fill with the potato mixture and press the edges together to seal.
4- Deep fry the samosas in hot oil until golden brown.Once done remove it from the oil and put on a paper towel. Serve them while they are still hot beside mint chutney!