Recipes for Vegetable Samosas

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup mixed vegetables (carrots, peas, corn), slightly past expiration but still safe to eat
• 1 tablespoon lemon juice
• Salt, to taste
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the flour and salt. Add 2 tablespoons of vegetable oil and mix well.
2. Gradually add water, a little at a time, and knead until the dough comes together. Cover and let it rest for 30 minutes.
3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.
4. Add the cumin, coriander, turmeric, and cayenne pepper. Cook for another minute.
5. Add the mixed vegetables and cook until they are slightly tender. Stir in the lemon juice and season with salt to taste. Remove from heat and let it cool.
6. Divide the dough into small balls. Roll each ball into a thin circle.
7. Cut each circle in half. Take one half and fold it into a cone shape, overlapping the edges. Seal the edges by brushing with water.
8. Fill the cone with the vegetable mixture and seal the top by pressing the edges together. Repeat with the remaining dough and filling.
9. Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the samosas until golden brown and crispy on all sides. Drain on paper towels.
10. Serve the curried vegetable samosas hot with your favorite dipping sauce or chutney.