Name: Crispy Vegetable Samosas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 16 piece Ready-made samosa pastry sheets; 2 piece Potatoes; 1 cup Green peas and carrots; 1 piece Onion; 1 tsp Minced garlic; 1 tsp Grated ginger; 0.25 cup Fresh cilantro; 1 tsp Gulf mixed spice blend; 0.5 tsp Ground cumin; 0.5 tsp Ground turmeric; 1 tsp Salt; 2 tbsp Vegetable oil; 2 tbsp All-purpose flour mixed with a little water; 2 cup Vegetable oil for frying

Instructions

Sautéing the Onion

In a pot over medium heat, heat two tablespoons of oil, then add the onion and sauté until softened and translucent. · 3 min
Adding the Aromatics

Add the minced garlic, ginger, mixed spices, turmeric, and cumin, and stir the mixture for a minute until fragrant. · 1 min
Cooking the Vegetables

Add the diced boiled potatoes, peas, carrots, and salt, and stir gently to absorb the spices for 3 minutes, then remove the pot from the heat. · 3 min
Cooling the Filling

Add the chopped fresh cilantro and stir, then let the filling cool completely before beginning the assembly process. · 10 min
Wrapping the Samosas

Spread out a samosa pastry sheet, place a tablespoon of filling at one edge, and wrap it into a tight triangle, then brush the edge with the flour-and-water paste to seal completely.
Frying

Heat plenty of oil in a deep skillet to 180°C, then fry the samosas until golden and crispy on all sides. · 4 min
Serving

Remove the samosas and drain them on kitchen paper towels to absorb excess oil, then serve hot with your favorite dipping sauce. · 1 min

Nutrition / serving

295

cal

protein g

carbs g

fat g

Chef's tips

Ensure the filling is completely cool and free of any excess liquid before wrapping to prevent tearing the pastry sheets, and make sure to seal the edges firmly with the flour-and-water paste to keep oil from seeping inside.