vegetable samosas
Dishoom, p. 167–172
These are formed and cooked in the same way as the lamb samosas on page 166. One of the key elements of this filling is not to let the red onion brown; it needs to be translucent and sweet. The potatoes and carrots should be diced to around the same size as the peas.
Ingredients
- Spring roll wrappers
- Plain flour
- Vegetable oil for deep-frying
- For the filling
- Potatoes
- Carrots
- Frozen peas
- Vegetable oil
- Cumin seeds
- Red onion
- Garlic paste
- Ginger paste
- Green chilli
- Deggi mirch chilli powder
- Ground cumin
- Ground turmeric
- Ground black pepper
- Amchur
- Fine sea salt
- Lime juice
- Ground cinnamon
- Garam masala
- Coriander leaves
Capture the full recipe from the book
Open Dishoom at page 167–172 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store