Karin’s Kitchen: VEGETABLE SAMOOSAS
April 19th, 2009
These spicy appetizers were introduced to the country by Indian immigrants, and have been enthusiastically adopted by Cape Malays, who fill them with a wide variety of stuffings including lamb, beef, chicken and fish.
INGREDIENTS
Dough:
3-½ cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/3-cup vegetable oil
1 ¼ cups warm water
You may substitute halved tortillas for homemade dough
Filling:
1 Tbs Oil
1 tsp finely grated ginger-root
1 onion, diced
2 green or red chilies, diced
1 carrot, peeled and grated
2 cloves garlic, crushed
½ cup peas
2 potatoes, boiled and diced
½ tsp salt
¼ tsp pepper
½ tsp cumin
1 tsp curry powder
½ tsp ground coriander
½ cup water
INSTRUCTIONS
To prepare dough, combine flour, salt and baking powder. Stir in oil and water and mix well. Turn out onto a smooth surface and knead very well. Cover and allow to “rest” for ½ hour.
Divide dough in half. Roll out paper-thin. Cut into strips 3” wide and 10” long.
If using tortillas fold rounded sides over filling to form triangle and then fold bottom up and fry seam side down first.
Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Sauté for a few minutes, and then add peas, potatoes, seasonings and spices. Finally, add water and simmer for 10 minutes. Allow to cool thoroughly. Place a spoonful of filling at the top of each strip and fold into a triangle four times, until filling is enclosed. Place samosas, a few at a time into deep, hot oil. Fry until golden brown and drain.