Vegetarian "Beef" Samosa

Ingredients

• 230 g flour
• 1/2 cup water ((155g) )
• 1 packet of plant-based meat (340g)
• 1/2 small onion
• 1/3 green onion
• 1/3 carrot
• 1 clove of garlic
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1/4 tsp black pepper
• salt to taste

Instructions

1. 1

   --- Samosa Wrapper (skip step if using store-bought wrapper) ---

2. 2

   In a bowl, measure out the flour and add in the water. Start with 1/2 cup and add more if the dough is too dry. You want it to be soft but not sticky.

3. 3

   knead for 5 minutes to get a soft ball

4. 4

   Place in well-oiled bowl and let it rest

5. 5

   --- Samosa Filling ---

6. 6

   While the wrap is resting, finely chop all your ingredients and measure out all your spices

7. 7

   Place the plant-based meat mice in a pot at medium heat and let it cook till it changes colour. I used the beyond meat pack so I waited for it to release all its juices and start to crisp up.

8. 8

   Make sure that there are no large clumps of plant-based mince

9. 9

   Add in the spices and chopped vegetables and leave it all to cook till the vegetables are tender (roughly 10 minutes)

10. 10

    Place the filling in a bowl and leave it in the fridge to cool

11. 11

    --- Cooking Samosa Wrapper (skip step if using store-bought wrapper) ---

12. 12

    Roll the wrapper into a log and cut into 6 even pieces

13. 13

    Take one of your cut pieces and roll into a circle about 5-6 inches in diameter.

14. 14

    Smear a generous amount of vegetable oil on the top and sprinkle some flour and set aside.

15. 15

    Roll out another cut piece into a circle about the same size and stack it on top of your first rolled out circle with the oil and flour.

16. 16

    Repeat the above step with another piece of dough. For this final circle, do not put any oil on top. You should have a stack of three small circles. Set this stack aside

17. 17

    Start another stack repeating steps 2-5

18. 18

    Roll out each stack into larger circles, 11-12 inches in diameter

19. 19

    In a large pan at low-medium heat, place the rolled-out wrapper to cook. Let it cook till the top starts to turn translucent. Flip and let it cook on the other side for another minute. Repeat for the next stack.

20. 20

    --- Stuff samosa (two ways) ---

21. 21

    Take it off the heat, and let it cool for about five minutes. How you want to stuff the samosa will dictate how you cut the wraps

22. 22

    --- Strip Method ---

23. 23

    For the strip method, cut the round wraps into three even strips. The edges will be curved because it is a circle, you can cut off the curvy parts to make sure the strip is a rectangle. Save these parts because you can fry them as chips.

24. 24

    Separate the strips gently

25. 25

    Please refer to the photos above for a good depiction

26. 26

    Make a paste with about 2 tbsp of flour and enough water to have a thick gluey consistency

27. 27

    To assemble the samosa, you will first fold one corner into a triangle, then fold it in half to get an upside-down triangle, apply the glue to the non-folded part then fold the triangle onto the glued portion.

28. 28

    Pick up the triangle like a cone

29. 29

    Fill it with the filling

30. 30

    Add the flour paste on the unfolded side, then fold the stuffed triangle onto the part with the fresh paste

31. 31

    --- Quarter of a circle method ---

32. 32

    For the quarter circle method, cut the circle across the diameter left to right then top to bottom to get four corner pieces.

33. 33

    Separate the strips gently

34. 34

    Please refer to the photos above for a good depiction

35. 35

    Make a paste with about 2 tbsp of flour and enough water to have a think gluey consistency

36. 36

    Set the sharp corner facing the top and the rounded edge facing downward.

37. 37

    Fold in the rounded edges to create an upside-down triangle and use your flour paste to glue the sides together

38. 38

    Gently pick up the triangle and hold like a cone

39. 39

    Stuff it well then push the shortest edge into the stuffed samosa to help seal it in place

40. 40

    Add your glue to the flap and fold it in to complete your triangle. Make sure all the corners are well sealed

41. 41

    --- Frying the Samosa in Oil ---

42. 42

    Fill a pot with a neutral oil till about 1/3rd way up

43. 43

    Heat the oil at medium heat and check if it is hot enough by adding one of your scrap pieces of dough into the oil. If it floats and sizzles then the oil is ready.

44. 44

    Place your samosas in the oil one at a time till the pot is filled. Fry on each side till golden brown

45. 45

    Remove and dry on a paper towel

46. 46

    Best eaten hot and can be enjoyed on it’s own

47. 47

    --- Air frying the samosa ---

48. 48

    Place the samosas in an air fryer and generously spray them with oil

49. 49

    Airfry at 370°F for 20 minutes flipping halfway or until golden brown.