Dairy-Free Vegetable Samosas

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Vegetable oil
• 1/2 cup Warm water
• 1/2 tsp Salt
• 2 medium Potatoes, boiled and mashed
• 1/2 cup Peas, frozen
• 1/4 cup Carrots, diced
• 1/2 medium Onion, chopped
• 1 tbsp Ginger-garlic paste
• 1 tsp Garam masala
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/4 tsp Chili powder
• 1/4 tsp Mango powder (Amchur)
• as needed Vegetable oil, for frying

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, the 1/4 cup of vegetable oil, and the 1/2 tsp of salt. Gradually add the 1/2 cup of warm water while mixing with your hands until a stiff dough forms. Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Heat 2 tbsp of vegetable oil in a medium saucepan over medium heat (350°F / 175°C). Add the 1/2 medium onion, chopped, and sauté until it turns golden brown, about 5-7 minutes.
3. 3Add the 1 tbsp of ginger-garlic paste to the saucepan and cook for 1 minute until fragrant. Stir in the 2 medium potatoes, boiled and mashed, the 1/2 cup of peas (frozen is fine), and the 1/4 cup of carrots, diced. Add the 1 tsp of garam masala, 1/2 tsp of cumin powder, 1/2 tsp of coriander powder, 1/4 tsp of chili powder, and 1/4 tsp of mango powder (Amchur). Mix everything thoroughly and cook for another 5 minutes, stirring occasionally, until the vegetables are well combined with the spices.
4. 4Once the dough has rested, divide it into 6 equal portions. On a clean, dry surface, roll each portion into a thin circle, about 6 inches in diameter. Using a knife or a pizza cutter, cut each circle in half to create two semi-circles.
5. 5Take one semi-circle and form it into a cone shape by bringing the two straight edges together. Moisten the straight edges with a little water and press them firmly to seal, creating a cone. Spoon about 2 tablespoons of the vegetable filling into the cone, being careful not to overfill.
6. 6To seal the samosa, moisten the open edge of the cone with water. Press the edges together firmly to create a sealed pocket. Repeat this process with the remaining dough portions and vegetable filling until all samosas are formed.
7. 7In a large, heavy-bottomed pot or deep fryer, heat enough vegetable oil for frying over medium heat until it reaches 350°F (175°C). Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry the samosas for 6-8 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon or spider strainer, remove the fried samosas from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining samosas. Serve the dairy-free vegetable samosas hot.

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