Burmese-inspired Spiced Vegetable Samosas

Ingredients

• 2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) green peas, cooked 1/2 cup (75g) green peas, cooked
• 1 carrot, finely diced 1 carrot, finely diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion turns translucent.
4. 4.
   Add the diced carrot and cook for a few minutes until it softens slightly. Then, add the mashed potatoes, green peas, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Cut each circle in half and fold it into a cone shape, sealing the edges with water.
7. 7.
   Fill each cone with a spoonful of the vegetable filling and seal the top by pressing the edges together.
8. 8.
   Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
9. 9.
   Serve the Burmese-inspired spiced vegetable samosas hot with tamarind chutney or mint-coriander chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the filling.
• All-purpose flour — Use a good quality all-purpose flour for the pastry dough to achieve a crispy and flaky crust.
• Spices — Adjust the amount of spices according to your taste preferences. Feel free to add more or less of any spice to suit your palate.

Tips & Tricks

• For a healthier alternative, you can bake the samosas instead of deep-frying them. Brush them with a little oil and bake at 200°C (400°F) until golden brown.
• Experiment with different vegetable fillings such as spinach, cauliflower, or sweet potatoes to add variety to your samosas.
• Serve the samosas with a cooling yogurt dip or a spicy tomato chutney for a burst of flavors.
• Make a large batch of samosas and freeze them. They can be reheated in the oven whenever you crave a quick and delicious snack.
• To achieve a perfectly crispy crust, make sure the oil is hot enough before frying the samosas.

Serving advice

Serve the Burmese-inspired spiced vegetable samosas as an appetizer or snack. They are perfect for parties, potlucks, or as a tea-time treat. Arrange them on a platter with a side of tamarind chutney or mint-coriander chutney for dipping.

Presentation advice

Arrange the golden samosas on a serving platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of chutney for a visually appealing and appetizing presentation.