top of page
Cauliflower & pea samosas

Cauliflower & pea samosas

This is a simple yet delicious way to eat your sahre of veggies. The filling contains cauliflower florets, peas and lots of cumin, and you can eat this delicious finger food with all kinds of chutney, or as a side dish to a traditional dal.

  • Ingredients

    • Filling
    1. 6g canola oil
    2. 6g margarine
    3. 400g cauliflower florets
    4. 180g peas
    5. 3 tsp cumin seeds
    6. 3/4 tsp asafetida powder
    7. 10g ginger paste
    8. 1/2 tsp turmeric
    9. 1/4 tsp cinnamon powder
    10. 3/4 tsp salt

     

    • Pastry dough
    1. 260g flour
    2. 1/2 tsp salt
    3. 24g margarine at room temperature
    4. 125 mL water

  • Instructions

    • Filling
    1. Place the cauliflower in a food processor and reduce to small bits with a few pulses. Reserve.
    2. Heat up oil and margarine in a pan over medium heat, and fry the cumin seeds and asafetida powder for ~30s.
    3. Add the ginger paste, and fry for ~30s.
    4. Add the cauliflower, mix well, and cook for ~5 min.
    5. Cover with a lid, reduce heat to low, and keep cooking the cauliflower using its own steam. Remember to stir from time to time to avoid burning, and add a splash of water if needed.
    6. When the cauliflower is ~75% done, add turmeric, cinnamon, salt, peas, mix well, and cover again. Cook until everything is cooked through.
    7. Turn off heat, and reserve.

     

    • Pastry dough
    1. In a bowl, mix flour and salt.
    2. Add margarine and mix with your fingers until no margarine pieces are visible.
    3. Add the cold water, and shape into a ball, but do not overwork the dough.
    4. Wrap in plastic, put in the fridge and let it rest for a few hours.

     

    • Assembly
    1. Take the dough out of the fridge, and let it rest at room temperature for ~1h.
    2. Divide the dough into 10 balls of equal size.
    3. Roll each ball on a parchment paper using a rolling pin, and cut the disc in the middle to yield to half discs. Flatten each disc quite thin, as we will need it to form a pocket that can hold the filling without bursting.
    4. Fold each disc onto itselt and sew it shut by pressing the straight edge onto itself delicately with your fingers. It will form a pocket that you can fill with 1/20th of the filling.
    5. Repeat for each half-disc, and place the samosas onto a baking paper as you go.
    6. Turn on the oven at ~180°C (fan on).
    7. Bake for ~15 min (depending on your oven), and serve with any chutney you like, or as a side dish to a good, hearty dal!

©2023 by Fairy Tail. Proudly created with Wix.com

bottom of page