Egg-Free Samosas with Vegetable Filling

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Vegetable oil
• 1/2 teaspoon Salt
• 1/2 cup Water
• 1 cup Potatoes (diced)
• 1/2 cup Peas (frozen)
• 1/2 cup Carrots (diced)
• 1/2 cup Onion (chopped)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Garam masala
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1 tablespoon Potato starch
• 2 tablespoons Water
• 2 cups Vegetable oil (for frying)

Instructions

1. 1In a large bowl, combine flour, vegetable oil, and salt.
2. 2Gradually add water and mix until a smooth dough forms.
3. 3Cover the dough and let it rest for 30 minutes.
4. 4In a pan, heat vegetable oil over medium heat.
5. 5Add onion and ginger. Sauté until golden brown.
6. 6Add potatoes, peas, carrots, garam masala, cumin, coriander, and turmeric. Cook until vegetables are tender.
7. 7Dissolve potato starch in water to make a slurry.
8. 8Pour potato starch slurry into the vegetable mixture and stir until thickened.
9. 9Roll out the dough and cut into circles.
10. 10Cut each circle in half and form a cone shape.
11. 11Fill the cone with the vegetable mixture and seal the edges.
12. 12Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
13. 13Fry the samosas for 3-5 minutes, or until golden brown and crispy.
14. 14Remove the samosas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
15. 15Serve warm with chutney (optional).

Substitutions

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