Samosa is a dish of Indian cuisine. Incredibly delicious with spicy spices and vegetables. A dish is prepared from puff pastry, vegetables or chicken meat. We are preparing a vegetarian version today. To prepare samosa, we use potatoes, carrots and fresh mushrooms. Roasting will be done in two temperature modes. The dish can be cooked both in a frying pan and deep-fried.
1. Peel the potatoes and carrots and cut into large pieces.
2. Cook the potatoes and carrots until tender.
3. Cut the mushrooms finely. Fry in portions until golden brown.
4. Spice mixture: mix mustard seed, coriander seed, coriander leaves, turmeric, cayenne pepper flakes, salt. Grind in a mortar, if the seed is not ground.
5. Peel the garlic and finely chop it.
6. Peel the ginger and grate it on a fine grater.
7. Crush the potatoes and carrots so that there are lumps for texture.
8.Add garlic, ginger, mushrooms, peas and a mixture of spices to the potatoes. Mix it up.
9. Prepare the dough: melt the butter on the stove.
11. Sift the flour into a bowl.
12. Take a fork, pour some of the butter into the flour and mix. You should get a fraction like small breadcrumbs. So gradually pour in some of the oil each time and stir with a fork. All the flour should turn into small balls.
13. Add a little water to the flour and start kneading. If there is a lot of water, then the dough will turn out to be liquid, and this is not suitable for making samosa. Add water and continue to knead the dough. It should become elastic, elastic and not stick to your hands.
14. Leave the dough for 30 minutes, covering it with a kitchen towel.
15. Divide the dough into 3 parts. Roll out each part into a log 5.5-7.1inch or 14-18 cm long. Divide into 6 equal parts. Cover the dough with a towel, if you are not using it yet.
16. Roll the dough into a ball and roll out into a circle with a diameter of 4.7 inch or 12 cm. Do not forget to cover the work surface with flour, otherwise the dough will stick.
17. Cut the resulting circle from the dough into 2 parts with a knife.
18. Lubricate each half of the circle on the rounded side with water.
19. Connect the edges of the half of the circle into a cone. It should turn out like an ice cream cone.
20. Put the filling of potatoes and spices inside.
21. Pinch the remaining edges with your fingers, and bend the tips. You should get a pyramid.
22. Feature of frying:we use a deep fryer. You can use a deep frying pan if there is no fryer. The oil level should completely cover the samosa. Fry in oil at a temperature of 320 °F ( or 160 °C) for three minutes. Fry in oil at a temperature of 374 °F ( or 190 °C) for three minutes.
Serving: Serve samosa hot with tamarind sauce.