Mini samosas de legumes fáceis que vão surpreender

Ingredientes

• 2 cups boiled and mashed potatoes
• 1 cup peas (fresh or frozen)
• 1 cup finely diced carrots
• 1 medium onion (sautéed)
• 1 number green chili (adjust to taste)
• 1 tablespoon ginger garlic paste
• 1 teaspoon cumin seeds (toasted)
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon salt (to taste)
• 2 cups all-purpose flour
• 2 tablespoons oil (vegetable or canola)
• 1 cup water (lukewarm)
• 1 pinch salt
• 2 cups oil for deep frying (neutral-flavored)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   In a bowl, combine all-purpose flour, a pinch of salt, and oil; gradually add lukewarm water, kneading 5 minutes until smooth, then cover and rest for 15 minutes.

3. 3

   Heat oil in a pan over medium; add cumin seeds until they crackle, then stir in onions and ginger-garlic paste; cook until onions turn golden (about 3 minutes).

4. 4

   Add mashed potatoes, peas, carrots, and green chili; sprinkle garam masala, coriander powder, and salt; cook 2 minutes until mixture is dry but still soft.

5. 5

   Divide rested dough into 12 balls; roll each into a 4-inch circle, brush one half with water, and fold into a cone shape, sealing the edge.

6. 6

   Spoon about 1 tablespoon of filling into each cone, pressing gently to avoid air pockets, then firmly pinch the top to seal.

7. 7

   Pour oil into a deep pan and heat to 350°F (175°C).

8. 8

   Carefully lower samosas into hot oil in batches, frying 3–4 minutes while turning once until they turn deep golden brown.

9. 9

   Transfer to paper towels to drain excess oil; serve warm with mint chutney or tamarind sauce.