https://www.lifestylefood.com.au/recipes/11222/cauliflower-samosa

LifestyleFOOD.com.au

Traditional snack of the subcontinent, stuffed with vegetables, chicken or beef.

Ingredients

  • Ingredients

  • For the pastry:

  • 225g plain flour

  • 4 tbsp vegetable oil

  • OR store bought samosa pastry.

  • For the filling:

  • 1 tbsp unsalted roasted Peanuts, without skin, chopped

  • 1 tbsp raisins, soaked in water

  • 1 tsp ground Fennel seeds

  • 1 tsp Sugar

  • 500ml vegetable oil, for deep-frying

  • 1 Cauliflower, cut into tiny florets

  • 2 Potatoes, peeled and chopped into tiny cubes

  • 2 inch piece grated Ginger

  • 2 tsps finely chopped green chillies.

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Heat the oil in a deep kadai (wok) and fry the samosas in batches until golden, drain on kitchen paper and serve hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1522kj
  • Fat Total 134g
  • Saturated Fat 9g
  • Protein 11g
  • Carbohydrate 73g
  • Sugar 6g
  • Sodium 53mg

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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