Dive into the charm of traditional Indian streets with these crispy vegan samosas. Paired with a red chilli tamarind chutney, it's the perfect blend of textures and flavours. Let's craft some culinary magic together, shall we?
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 Hour
Ingredients:
For the Samosas:
2 cups all-purpose flour
2 tbsp vegetable oil
Water, as needed, to knead the dough
Salt to taste
2 large potatoes, boiled and mashed
1 cup green peas, boiled
1 tsp cumin seeds
1 tsp fennel seeds
1 medium onion, finely chopped
1 tsp garam masala
1 tsp amchur (dry mango powder)
1 tsp red chilli powder
2 tbsp oil for the masala, plus more for frying
Fresh coriander leaves, finely chopped
For the Red Chilli Tamarind Chutney:
50g tamarind pulp
3 dry red chillies
1 large red onion, finely chopped
1 tbsp jaggery or brown sugar
Salt to taste
Method:
1. For the dough, in a bowl mix together flour, salt and 2 tbsp vegetable oil. Keep mixing until it starts looking a bit like breadcrumbs. Slowly add in water and knead to form a firm, smooth dough. Once done, cover it up and let it chill for about 30 minutes.
2. Now, for the filling, heat up 2 tbsp oil in a pan. Add in the cumin and fennel seeds, giving them a few seconds to dance around and sizzle.
3. Next, toss in the finely chopped onion. Sauté until they turn translucent and emit a sweet aroma.
4. Time to add the mashed potatoes and green peas. Season this mix with garam masala, amchur, red chilli powder, and salt. Stir well ensuring every bit gets some spice love. Once it’s all nicely mingled, throw in the coriander leaves, give it one last mix and take it off the heat to cool.
5. With the dough ready and rested, split it into six equal parts. Roll each into about a 6-inch circle and slice it in half.
6. Each half is now ready to be your samosa wrap. Shape it into a cone, stuff it with the potato-onion filling and seal the open edge by pinching it together.
7. In a large pan, heat up some oil over a medium flame. Once it's got that nice heat going, slide in the samosas. Fry until they’re a lovely shade of golden brown, making sure to turn them now and then. Once crispy and golden, take them out and let them drain on a paper towel.
8. For that drool-worthy chutney, soak the tamarind and red chillies in a bit of warm water for around 20 minutes. Once they’re nice and soft, blend them with the chopped red onion, jaggery, and a pinch of salt. Keep going until you’ve got a smooth chutney that promises a whirlwind of flavours.
Additional Tips:
If you're looking to add a cool element, consider serving these hot samosas with a side of vegan mint-coriander chutney or a dollop of vegan yoghurt. And hey, they're best enjoyed fresh out of the pan!
Allergy information / alternatives:
For our gluten-sensitive friends, a gluten-free flour blend can work wonders in place of the regular all-purpose flour.
Nutritional Information (per serving):
- Energy: 315 kcal
- Protein: 6.5g
- Fat: 12.5g
- Saturated Fat: 1.5g
- Carbohydrates: 46g
- Sugars: 9g
- Fibre: 5.5g
- Sodium: 410mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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