Cheese and Vegetable Samosa
Yields: 14
Filling
Ingredients
- ¼ cup Carrots (grated)
- ¼ cup Red bell pepper (finely chopped)
- ½ cup Green bell pepper (finely chopped)
- ¼ cup Corn kernels (boiled)
- ¼ cup Peas (boiled)
- ¼ cup Green onions (sliced)
- 2 Green chilies (finely chopped or to taste)
- ¾ tsp Salt (or to taste)
- ½ tsp Ground black pepper
- ½ tsp Ground cumin
- ½ tsp Chili flakes
- 2 tbsps Green coriander (finely chopped)
- 1 cup Grated cheese
Instructions
- In a bowl, mix the filling ingredients.
Other Ingredients
Ingredients
- 7 White flour tortillas (8 inch, thin style)
- 2 tbsps All purpose flour (for paste)
- Oil (for frying)
Instructions
- Mix flour and a little water to make a thick paste.
- Cut tortillas in half.
- Take one half in hand, run a thin strip of the paste on the straight edge and fold into thirds to form a triangle (cone).
- Press the sticky edges, making sure the pointy part is sealed.
- Divide the filling into 14.
- Take one part and fill the cone. Run a thin strip of paste on the inside of the opening and press together to seal.
- Repeat with the remaining filling.
- Heat oil on medium heat and deep-fry the samosas until golden.
- Remove and drain on a paper towel.
- Altenatively, stuff filling in puff pastry squares, fold to form a triangle, seal and bake at 375° F for 15 minutes.
