Vegetable Samosas

Vegetable samosas. Tatsiana Moon for Radiant Life

Makes 8–10 Samosas

In Punjab, Samosas and Tikkis are extremely common snacks. I remember as a kid, after going to the park or hanging out with my friends, we would always go to a food cart and buy samosas and tikkis. They were sold at every corner and is something everyone ate in my community. When I started cooking, the first few items I learned to make were samosas and aloo/palak tikki.

Stuffing Ingredients

• 4 medium sized potatoes (Boiled and diced or mashed). 
• 4 oz (113 g) frozen green peas 
•  1 onion, chopped
  
• 1 inch ginger root, finely chopped 
• 1 teaspoon garam masala 
• ½ tablespoon cumin seeds 
• 1 tablespoon mango powder 
• Chopped cilantro/coriander 
• Salt to taste 
• 2 tbsp oil 

Pastry Dough Ingredients

• 1 cup (8 oz) all purpose flour 
• 1 ½ tablespoon warm oil 
• Salt
  
• About 2 oz (60 mL) of water to knead the dough 
• Oil (to fry)
  

Instructions

Heat 2 tablespoons of oil in a pan and add cumin seeds. Sauté for one to two minutes until cumin seeds begin to crackle. Add onion and ginger and sauté until they are golden brown. Add frozen green peas. Cook for 5 minutes. Add potatoes and rest of the spices. Mix well and let cool before filling the pastry. Your stuffing is now ready.