Vegetable Dumpling Pockets

Ingredients

• 4 Potatoes
• 0.5 cauliflower
• 2 tsp freshly grated ginger
• 2 tbsp ghee (or butter substitute)
• 0.5 tsp cumin seeds
• 0.25 tsp chili powder
• 1 tsp coriander powder
• 1 tsp paprika (sweet)
• 1 tsp garam masala
• 100 g frozen peas
• Salt
• 300 g flour
• 4 tbsp ghee (or butter substitute)
• 1 tsp salt
• 1 l oil
• oil for the work surface

Instructions

1. 1.

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

2. 2.

   Wash, peel and cut potatoes into ~1 cm cubes. Wash cauliflower and break into small florets.

3. 3.

   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.

4. 4.

   Add potato cubes, cauliflower and peas; cook everything for about 5 minutes, stirring occasionally. Reduce heat, cover and simmer for about 10 minutes, adding half a cup of water if needed. Season with salt and set aside to cool.

5. 5.

   Divide dough into 8 balls. Oil a large wooden board and roll each ball into a round disc about 20 cm in diameter. Cut discs in the middle.

6. 6.

   Fold each half-disc into a pouch by folding the straight edge over the center and pressing firmly with damp fingers.

7. 7.

   Add about 2 tsp of filling to each pouch and seal edges with damp fingers. Repeat for all samosas.

8. 8.

   Heat oil in a pot or on medium heat. Fry samosas portion-wise in hot oil for about 3-4 minutes, turning once. Drain on kitchen paper.

9. 9.

   Keep samosas warm until serving.