Vegetable Samosas - Cooking made easy

Vegetable Samosas – Cooking made easy

I love Indian food, and these are one of my favorites. Easy to make, healthy and low fat. I know, that’s unusual for me, but I like all foods and if it happens to be low fat then so much the better. These samosas can be made hotter if you wish, just add more spices or some chopped chilies. The same goes for the vegetables inside, if you have a green pepper or some other vegetable in the fridge, they can just be added to the mix. The only vegetable I don’t like not to have in these is potato, it really makes the difference. This will make 4 large samosas.

You will need:

Equipment:

• A skillet or heavy frying pan
• A wooden spoon
• A sharp knife
• A baking sheet

Ingredients:

• 1 large potato
• 2 medium carrots
• 1 onion
• 4 garlic cloves
• 1 squash or zucchini
• 1 cup frozen peas
• 2 tablespoons of vegetable oil or ghee
• 1 sheet of pastry
• 1 tablespoon of hot curry powder
• 1 teaspoon chili powder
• 1 cup water
• 1 bottle of wine

First, open the wine, pour and sip. Next, peel the potato and carrots and dice into small cubes. Dice the onion and garlic. Dice the squash. Put the skillet over a low heat, add the oil. When the oil is hot, add the diced garlic and onions. Fry for about 5 minutes until the onion begins to soften. Do not let them turn brown.

Next, add the diced potato and carrots. Cook for about 5 minutes until the potato starts to soften. Next, add the squash, curry powder and chili powder. Fry for another 2 minutes and coat the vegetables with spices.

Next add 1 cup of water, bring to the boil and turn down to a simmer and add the frozen peas. Boil off all the water. When the water has boiled off, take the skillet off the heat and set aside. Sip wine.

Now, turn the oven to a medium heat of about 200c/350f. Check the directions on the pastry sheet you are using for cooking times. Pastry varies, but these took about 20 minutes. Oil the baking sheet, cut the pastry into triangles, fill the middle with the vegetable mixture and fold closed, making a large triangle. Brush the pastry packets with a little oil, place on the baking sheet and put the sheet in the oven. You can serve these on their own or as an appetizer. I served these with onion bhajis and raita. These are fairly mild, but, as I said at the start, if you prefer something hotter, a chopped jalapeno or more hot chili powder will spice them up.

Bon Apetit!