Vegan Samosas

Instructions

1. Step 1

   Combine the flour with 3 gr salt. Rub in 45 ml vegetable oil until the mixture resembles coarse crumbs, then gradually mix in 110 ml water to form a firm dough.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Salt, 45.0 ml Vegetable Oil, 110.0 ml Water, 250.0 gr Wheat Flour

   Cookware: mixing bowl

2. Step 2

   Knead the dough until smooth, cover it, and leave it to rest.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Place the potatoes and 700 ml water in a saucepan. Bring to a boil, then cook over medium heat until tender; drain thoroughly.

   Timer: 12 min (fixed)

   Ingredients used: 500.0 gr Potato, 700.0 ml Water

   Cookware: colander, saucepan

4. Step 4

   Warm 15 ml vegetable oil in a skillet over medium heat. Add the cumin seeds and ginger, and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 12.0 gr Fresh Ginger, 15.0 ml Vegetable Oil

   Cookware: skillet

5. Step 5

   Add the peas, ground coriander, garam masala, ground red chili, and 2 gr salt. Stir in the cooked potatoes and cook until the mixture is dry and evenly seasoned.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Coriander seed, 3.0 gr Garam Masala, 120.0 gr Green Pea, 2.0 gr Red Chili, 2.0 gr Salt

   Cookware: skillet

6. Step 6

   Remove the filling from the heat, stir in the lemon juice and coriander leaves, and let it cool completely.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 gr Coriander Leaves, 15.0 ml Lemon Juice

   Cookware: skillet

7. Step 7

   Divide the rested dough into 6 equal pieces. Roll each into a thin oval, cut it in half, and shape each half into a cone.

   Timer: 12 min (fixed)

   Cookware: cutting board, kitchen knife, rolling pin

8. Step 8

   Divide the cooled filling evenly among the 12 cones. Moisten the open edges, press them firmly closed, and keep the shaped samosas covered.

   Timer: 10 min (fixed)

   Cookware: cutting board

9. Step 9

   Pour 1000 ml vegetable oil into a heavy pot and heat it to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

10. Step 10

    Fry the samosas in small batches until crisp and evenly golden, allowing the oil to return to 175°C between batches. Transfer them to a wire rack to drain.

    Timer: 12 min (fixed)

    Cookware: Kitchen thermometer, Large heavy pot with lid, slotted spoon, wire rack