Tuesday, July 30, 2013

428. Vegetable Samosa

A little fried something is always welcome on a dining table.
Samosa, or sambusak, are especially popular among both Arab and Indian communities.

You can find in the frozen section of the supermarket samosa pastry leaves. If not, you can either substitute with filo pastry, or make your own.
Samosa can be filled with almost anything you like. I have already posted versions with kraft cheese, akawi cheese, and minced meat. This vegetarian version is also quite popular.


2 Tbsp oil
1 pk samosa leaves
2 medium onions
2 medium carrots
1 cup frozen peas
1 large potato
1 green capsicum
1 jalapeno
1 tsp salt
1 tsp Madras curry
1 tsp pepper
1/2 cup parsley, chopped
1 egg
1 cup breadcrumbs
oil, for frying


Peel the onions, carrots, and potatoes. Rinse and dry if necessary.
Dice all the vegetables (onion, carrot, potato, capsicum, jalapeno) to about the same size as the peas.
In a deep pan over medium-high heat, saute the carrots, onion, potato, and peas until tender and cooked through.
Add the capsicum and jalapeno, and saute for another 5 or so minutes.
Stir in the salt, pepper, and the Madras curry powder.
Remove from heat and allow to cool to room temperature.
Stir in the chopped parsley.
Set the strips of samosa or filo pastry strips in front of you.
Place a teaspoon of the vegetable filling in the center of one end.
Fold over the corner to the edge, encasing the filling.
Continue folding until you have a triangle shape.
Seal with some "glue" (1 Tbsp flour mixed with 2-3 Tbsp water).
Lightly beat the egg, dunk in the samosa, then bread in the breadcrumbs.
You can refrigerate or freeze, covered, until needed.
To cook, fry in excess oil until golden brown.

صحة و عافية

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