- 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
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- 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
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Mix the flour with
the oil and 1/2 cup of water and knead this to a dough. Add 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.
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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.
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