Traditional snack of the subcontinent, stuffed with vegetables, chicken or beef.
For the pastry: put the flour into a bowl and rub in the oil with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside.
For the filling: heat 2 tablespoons of the oil in pan , add the cauliflower and potatoes. Gently fry for a few minutes until cooked through.
Add the ginger, peanuts, raisins, aniseed and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool. Add some finely chopped green chillies and turn off the heat.
Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 D-shaped portions. Brush a little water around the curved side with your finger, then shape into a cone. Fill cone with cauliflower and potato mixture. Seal edges by pinching ends together, set aside and repeat with the rest.
Heat the oil in a deep kadai (wok) and fry the samosas in batches until golden, drain on kitchen paper and serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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