Vegetarian samosas
Samosas are stuffed fried dumplings typical of Indian cuisine, a popular street food to serve as an appetizer or as a snack.
In India, samosas are mainly enjoyed in their vegetarian version: dumplings made with a pasta made of flour, water, oil and salt, which can be replaced with phyllo dough, stuffed with vegetables, including potatoes, and a mix of spices.
The filling can be customized in the use of vegetables and spices, there is also a version with meat, which is prepared especially in Africa, especially in Somalia.
Once ready they will be fried in seed oil and enjoyed hot as an appetizer or aperitif if created a little ‘smaller.
Vegetarian samosas
Servings 30 samosas
Ingredients
For the dough:
- 380 gr Wholemeal flour
- 1 teaspoon Salt
- 120 ml Oil
- 120 ml Water
For the filling:
- 2 onions
- 150 gr soaked chickpeas raw and chopped
- 3 cooked large potatoes
- 1 chopped eggplant
- 10 friggitelli
- 250 gr feta
- Spices fennel-cumin-paprika-curry-pepper
- Sesame oil
- Coconut oil
- Dates or apricots
- Raisins
- Roasted almonds
Instructions
- Add the flour to the salt and add the oil.
- Then add the water and knead to form a homogeneous and firm ball
- Let it rest covered for 45 minutes.
- Create a homogeneous compound with all ingredients chopped or in pieces depending on your preference.
- Then, roll out the very thin dough and cut discs of the diameter that you prefer calculating that will be the size of the finished product.
- Proceed by placing a quantity of filling in the center of each disc and begin closing.
- Wrap the filling area and fold in the shape of a triangle.
- then close the corners that will remain open.