Vegetable Samosas

Vegetable Samosas

Sundays are for samosas!

Try our crispy, flaky, mouthwateringly delicious spicy samosas, super healthy and absolutely perfect for a lazy Sunday meal. Make a batch and save them for a tasty treat during the week too! 


Find the recipe below this video!

 

Prep: 10 mins
Cook time: 40 - 50 mins
Serves: 8 

For dough

Maharaja Spice Box Ingredients:

  • 1 tsp fennel seeds, lightly toasted

Other Ingredients:

  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 2 tbs extra virgin olive oil
  • ¾ cup warm water

 Method

  1. In a small bowl, whisk together the oil and water.
  2. In a separate bowl, mix together the flour, salt and toasted fennel seeds.
  3. Stir in 2/3 of the oil and water mixture, 1 tablespoon at a time, until the dough is just moistened and comes together as a ball.
  4. Turn the dough out onto a clean surface and knead for a mixture.  Form the dough into a ball and wrap in plastic wrap, set aside for 20-30 minutes to rest at room temperature.

 

For filling

Maharaja Spice Box Ingredients:

  • 1 tsp fennel seeds
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri Chilli powder
  • 1 tsp coriander seeds, ground
  • 1 tsp cumin seeds
  • 1 tsp asafoetida
  • ½ tsp garam masala

Other Ingredients:

  • 2-3 large potatoes, peeled, boiled and mashed
  • 1 small bulb of fennel, finely chopped
  • ½ cup frozen green peas
  • ½ inch fresh ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tbs chopped coriander
  • Salt to taste

 

 Method

  1. Heat oil in a large pan over moderate heat, add in fennel and cumin seeds and warm through until fragrant, then add the chopped fennel, ginger and garlic, sauté until translucent.
  2. Mix in the peas and the spices, cooking for 3-5 minutes.
  3. Add the mashed potato and mix through until well incorporated.
  4. Add fresh, chopped cilantro and mix well, season with salt.
  5. Remove from heat and allow to cool.

 

Assembling the Lord & Lion Samosas

  1. Divide the dough into 8 equal portions.  Roll out each portion with a rolling pin until approximately 6 inches in diameter.
  2. Cut in half and make a cone shape, filling with potato filling.
  3. Seal the edges with a little water.
  4. Repeat with remaining dough.
  5. Preheat oven to 165C
  6. Brush the samosas with oil.
  7. Arrange samosas on an oven proof tray and cook for 25-30 minutes until golden brown in colour. 
  8. Serve with coconut yoghurt and coriander chutney or our delicious Lord & Lion Bombay Chutney Mayonnaise.

 

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