Vegetable samosa
Ingredients for filling
- 1 bowl sweet peas
- 3 carrots finely chopped
- 8 potatoes finely chopped
- 3 onions finely chopped
- Handful coriander
- Salt to taste
- 2 tablespoons sugar
- 2 lemon’s juice
- ¼ Teaspoon simba mbili cloves ground
- ½ Teaspoon simba mbili cinnamon ground
- 1 teaspoon simba mbili red chilli powder
- ¼ Teaspoon simba mbili turmeric powder
- 1 teaspoon whole cumin seeds
Ingredients for pastry
- 1 bowl home baking flour
- 1 teaspoon salt
- ½ Lemons juice
- Cold water
- Oil
Ingredients for paste:
- 2 tablespoon home baking flour
- 1 tablespoon water
Oil for deep-frying
Method for filling
- First boil the chopped potatoes, carrots and sweet peas together. Once cooked, drain the water out completely.
- Heat oil in a saucepan. Add cumin seeds, then all the ingredients for the filling including the boiled vegetables and mix well. Keep aside.
Method for pastry
- For the pastry, mix all the ingredients and bind into a firm dough by adding enough cold water. Divide the dough into portions.
- Take 2 portions of the dough and roll out into small rounds, apply some oil with a teaspoon on each round, dab plain flour and place rounds on the oiled surface facing each other.
- Gently roll out into chapaties. Roast the chapaties lightly on a griddle on very low heat. Remove and gently try to separate the chapaties without tearing them.
- Make all the chapaties similarly and wrap them in muslin cloth to keep them soft.
- Mix the ingredients for paste and keep aside.
- Cut the chapatis into 4 segments. Make triangle pockets and join using the paste. Fill the triangle pockets with the filling and seal edges tightly with paste.
- Heat oil and deep-fry samosas over medium heat.
- Serve samosa with lemon segments.
