Vegetable Samosas
Indian-style vegetarian samosas with a curried vegetable filling, served with yogurt sauce.
Ingredients
Carrot (peeled and diced)
125 g
Potato (peeled and diced)
125 g
Green beans (julienned)
50 g
Olive oil
2 tbsp
Shallots (finely chopped)
2
Garlic (crushed)
2 cloves
Thick curry paste
2 tbsp
Mango chutney (store-bought)
2 tbsp
Frozen peas
50 g
Fresh cilantro (chopped)
2 tbsp
Spring roll wrappers
10
Salt
2 pinches
Instructions
1
Cook the vegetables
Peel, wash, and dry the carrots and potatoes, then dice them. Place in salted boiling water and cook for about 8 minutes. Add the julienned green beans after 5 minutes of cooking. Drain the vegetables and set aside.
2
Cook the filling
Sauté the shallots and garlic in a little olive oil, stirring frequently. Stir in the curry paste and mango chutney. Simmer over low heat for 5 minutes. Add the cooked vegetables, peas, cilantro, and salt. Mix well, cook for a few more minutes, then remove from heat and let cool.
3
Wrap the samosas
Cut the spring roll wrappers in half and fold them into 5 cm wide strips. Place the filling at one end and fold into a triangle, continuing to fold over until the wrapper is fully sealed.
4
Deep-fry
Heat the frying oil. Add 2-3 samosas at a time and fry for about 5 minutes until golden. Drain on paper towels and serve hot.
