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Ingredients
| Ingredients |
Amount |
| Oil | 2 tbsp |
| Small Onion, finely chopped | 1 |
| Clove Garlic, crushed | 1-2 |
| Cumin | 1 tsp |
| Chili Flakes | 1/2-1 tsp |
| Curry Powder | 1 tbsp |
| Lentils | 1 cup |
| Large potato, finely chopped | 1 |
| Fresh or frozen peas | 1 cup |
| Water | 1 cup |
| Flour | 1 tbsp |
| Water, extra | 1/4 cup |
| Pastry |
| All-purpose flour | 3 cups |
| Oil | 3 tbsp |
| Warm water | 1 cup |
Preparation
- In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
- Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
- Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
- To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
- Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
- Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
- Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.
Condiments
Serve with cilantro or mint chutney
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