Samosas crocantes de legumes

Ingredientes

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt (added for dough texture, estimated)
• About 1/4 cup water (to bring dough together, estimated)
• 3 medium potatoes (about 2 cups mashed)
• 1 cup green peas (fresh or frozen)
• 1 medium onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon grated fresh ginger
• 2 tablespoons chopped fresh cilantro
• Salt to taste (estimated)
• Oil for frying (vegetable oil, quantity as needed)

Modo de preparo

1. 1

   Prepare the dough: In a mixing bowl, combine the all-purpose flour, salt, and 2 tablespoons of vegetable oil. Gradually add water and knead into a stiff, smooth dough. Cover with a damp cloth and set aside for 20-30 minutes to rest.

2. 2

   Cook the filling: Boil or steam the potatoes until soft, then mash them. In a pan, heat a tablespoon of oil over medium heat, add cumin seeds and allow them to sizzle. Add finely chopped onions and sauté until golden. Stir in grated ginger, coriander powder, garam masala, and green peas; cook until peas are tender. Mix in the mashed potatoes and chopped cilantro, season with salt, and combine well. Remove from heat and let cool.

3. 3

   Shape the samosas: Divide the dough into equal portions and roll each into a circle. Cut each circle into two halves to form semi-circles. Fold each semi-circle into a cone shape, sealing the edge with water. Fill the cone with the vegetable mixture, then pinch the open edges together to seal the samosa securely.

4. 4

   Fry the samosas: Heat vegetable oil in a deep frying pan over medium heat. Once hot, carefully add samosas in batches and fry until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

5. 5

   Serve warm with chutney or ketchup as a delicious appetizer or snack.