Vegetable samosa

Cheese croquettes

• 200 GRAM FLOUR
• 2 TBSP OIL
• 2 POTATOES, peeled and cooked for 5 minutes
• 8 CURRY LEAVES, chopped
• 1/2 TBSP MUSTARD SEEDS
• 2 GREEN PEPPERS, chopped
• 2 CARROTS, cleaned and grated
• 50 GRAM FRENCH BEANS, chopped
• 1/2 TSP CUMIN SEEDS
• 100 GRAM PEAS

• 1 CUP MILK
• 2 EGGS
• 100 GRAM CHEESE, grated
• 100 GRAM BREAD CRUMBS
• 4 TBSP FLOUR
• 2 TBSP BUTTER
• PINCH OF CUMIN POWDER
• PINCH OF NUTMEG
• FRESH MILLED BLACK PEPPER

Mix the flour with the oil and 1/2 cup of water and knead this to a dough. Add more water or flour if needed. Roll it out and cut it into 12 circles. Stir fry the curry leaves, the peppers and the mustard seeds for 1 minute; add the beans and carrots and stir fry two minutes more; grate the potatoes, add them and stir fry again 2 minutes. Finally add the peas and the cumin seeds and heat for a few minutes. Distribute this mixture over the dough circles and close them (brush the sides with a little water, to make them stick). Deep fry the samosas 4 minutes at 170 degrees Celsius. Turn them halfway.

The Worldcook website also has a recipe for spinach samosas.

Melt the butter, add 2 tablespoons of flour and simmer for three minutes while stirring. Add the milk, bring to the boil, keep stirring. Simmer for 2 minutes. Switch off the heat. Add the cheese and the spices. Refrigerate the mixture 2 hours. Form 10 croquettes out of this mixture. Take out three plates, put bread crumbs in one, the remaining flour in the other and the eggs in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.