Vegetable Samosas

Instructions

Dough

1. Mix flour and salt together in a large bowl. 
2. Add the oil and combine into a crumbly mixture. 
3. Add the cold water and mix thoroughly, start with 4 tbsp and continue to add 1 tbsp at a time until the mixture starts to become sticky. Do not add too much water at once and stop when you reach a crumbly mixture. 
4. Knead the mixture until it becomes firm dough. 
5. Cover the dough with a moistened towel and set it aside.

Filling

1. Cook potatoes in a pot of boiling water until tender. Strain water and set aside. 
2. Sauté onion, garlic and ginger until onions are translucent. 
3. Add the Patak’s® Mild Curry Spice Paste to pan and cook for 2 min. 
4. Add the cooked potatoes and cook for 2 to 3 more min. Add the peas and carrots, cover the mixture and cook for 5 to 10 min until the peas and carrots are hot. 
5. Remove from heat and let cool.

Assembly

1. Divide dough into 1.5” diameter balls (8 to 10 balls). 
2. Use a rolling pin, roll balls into flat circles. You want it just thick enough to hold the filling. 
3. Cut the circle in half with a knife or pizza cutter. 
4. Rub cold water with a brush (or finger) around the edge of the semi-circle. 
5. Roll dough into a cone. 
6. Stuff the mixture into the cone and pinch closed. 
7. Repeat until complete.

Cooking:

1. Heat oil in a pan. Check that oil is hot by adding a small piece of pastry. Cook samosas until golden brown.
2. Once cooked, place samosas onto a paper towel to drain any excess oil.
3. Serve warm with Patak’s^® Sweet Mango Chutney.