Vegetable samosas

How to make some fantastic vegetable samosas

1. Boil the whole potatoes in their skins and the peeled carrots until a fork goes in easily.
2. In a frying pan, gently fry the finely diced onion and, when it’s translucent, add the peas.
3. When the potato and carrot are ready, dice them, peeling the potatoes first, and add them to the onion and peas.
4. Add salt and curry powder to taste.
5. In a bowl, mix the flour well with the oil, salt and thyme (when you squeeze it, it should hold the shape of your fingers without crumbling).
6. Add water little by little, kneading well, until you have a firm dough (it shouldn’t be soft).
7. Let the dough rest as a ball, coated with a little oil and covered, for 30 min.
8. After resting, knead it well, roll into a log and cut into 5 pieces.
9. Roll each into a ball and roll it out with a rolling pin into more of an oval than a circle, then cut it in half
10. With each half, join the sides along the cut (straight) edge, taking special care to seal the point well.
11. Fill with the filling you’ve prepared and close by making a small pleat in the middle and pressing well.
12. Deep-fry in plenty of oil.

🥥 I had a little filling left over and it’s delicious just as it is, or with rice it becomes another dish.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 120 g	100 g	% IR*	Share
Energy	170 kcal	142 kcal	9 %
Fat	4.9 g	4.1 g	7 %
of which saturates	0.7 g	0.6 g	3 %
Carbohydrate	28 g	23 g	11 %
of which sugars	1.5 g	1.3 g	2 %
Fibre	2.4 g	2 g	—
Protein	3.6 g	3 g	7 %
Salt	0 g	0 g	0 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.