Fried Vegetable Samosas

Ingredients

• 1 onion
• 300 g Romanesco florets
• 100 g beans (frozen, cut into small pieces)
• 2 tsp freshly grated ginger
• 2 tbsp Ghee
• 0.5 tsp cumin seeds
• 1 pinch chili powder
• spice mix (1 tsp coriander powder; paprika, sweet and garam masala)
• 125 g peas (frozen)
• Salt
• 300 g flour
• 4 tbsp ghee
• 1 tsp salt
• 1 l oil (for frying + extra for the work surface)

Instructions

1. 1.

   In a bowl combine flour, ghee, salt and 175 ml water. Mix all ingredients into a dough and knead thoroughly until firm and smooth. Cover and let rest for about 20 minutes.

2. 2.

   Peel the onion and dice it finely.

3. 3.

   Blanch the Romanesco with the beans in boiling salted water for 4 minutes, drain and shock in cold water.

4. 4.

   Heat ghee in a pot, sauté cumin seeds over medium heat for about 1 minute, then add ginger and all other spices except salt while stirring. Add onions and fry briefly, then add the vegetables and cook everything for about 3 minutes, stirring occasionally. Reduce heat, cover and simmer for about 5 minutes in its own juices. Season with salt and set aside to cool.

5. 5.

   Divide the dough into 8 balls. Oil a large wooden board and roll each ball on it into a rectangle of roughly 20x10 cm. Cut the rectangles into squares.

6. 6.

   Spread the filling over the squares and fold them into triangles, pressing the edges firmly together.

7. 7.

   Prepare all samosas in this manner.

8. 8.

   Heat oil in a pot to medium heat. Fry the samosas in batches in the hot oil for about 3–4 minutes, turning once.

9. 9.

   Drain on kitchen paper. Keep finished samosas warm and serve.