This recipe comes to us from Tony and Abby Sabherwal of Magic Oven. They served them up at the Feast On Picnic in 2017 where we managed the nab the recipe. They’re addictive and adaptable! You can add meat, switch the veggies, explore the wonderful world of dipping sauces. The world is really your oyster shaped samosa.
Ontario Veggie Samosas
SERVES: 4 people
- 2 CUPS ALL-PURPOSE FLOUR
- 1/2 CUP WATER
- 1/2 CUP VEGETABLE OIL
- 2 ORGANIC ONTARIO POTATOES, PEELED, BOILED\
- 1 CUP FRESH OR FROZEN ONTARIO PEAS, SHELLED
- 1 TSP CUMIN
- 1 TSP CHILI FLAKES
- 1 TSP TURMERIC
- 1 TSP ASAFOETIDA
- 1 TSP DRY MANGO POWDER
- 1 TBSP GARAM MASALA
- SALT & PEPPER TO TASTE
- DEEP FRYER + OIL
Mix flour, oil and water in a large bowl until it is soft pliable dough. Add more flour if too wet, add more water if too dry.
Preheat deep-fryer.
Roll dough until about 1/2 centimetre thick. Cut in 5” ovals, keep floured to prevent over drying. To assemble samosa, roll around fingers to make a cone. Fill cone with filling, pushing to the corners to ensure even distribution. Seal cone with a touch of water. It should look like a pyramid.
Fry in small batches, for 5 minutes in 350F hot oil, or until golden brown. Set aside to cool on wire rack or paper towel.
Reheat on a dry flat griddle before serving. Serve with your choice of tangy Indian chutneys.
