The family will love these spicy samosas. Perfect for an appetizer or as a meal with a nice salad!
Ingredients
- vegetable oil: 2 Tbsp
- onion: 0.5 cup (diced)
- garlic: 2 tsp (chopped)
- curry powder: 2 tsp
- ground ginger: 1 tsp
- ground cumin: 1 tsp
- sea salt: 0.5 tsp
- red pepper flakes: 0.5 tsp
- ground coriander: 0.5 tsp
- cayenne pepper: 0.5 tsp
- celery seed: 0.25 tsp
- tarragon: 0.25 tsp (dried)
- ground cinnamon: 0.125 tsp
- potatoes: 2 cups (diced)
- frozen mixed vegetables: 2 cups (diced)
- vegetable broth: 2 cups
- all-purpose flour: 2 cups
- pinch salt: 1 piece
- vegetable oil: 2 Tbsp
- room-temperature water: 1 cup
- oil for frying:
Metric Conversion
Stages of cooking
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Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
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Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
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Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
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Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
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Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.
