This recipe is from Giulio Mariotti, our resident coordinator/vegan in IDC. For ethical reasons he has made the shift of becoming vegetarian to vegan around two years ago and he isn’t looking back. Although it may seem like a challenge to create a recipe without the use of any animal product such as dairy and eggs, Giulio shows us how easily this can be done.
For the pocket:
1 cup of all purpose flour
Vegetable oil to fry the snack
For the filling:
3 large potatoes
1 tablespoon cilantro finely chopped
½ teaspoon grated ginger
2 green chilies finely chopped
3 tablespoon oil
½ teaspoon turmeric
½ teaspoon red chili powder
½ teaspoon crushed garlic
1 onion finely chopped
Salt to taste
- In a medium sized bowl, mix the oil, salt, and flour together to form dough. The dough should not be too hard nor too soft.
- Cover the bowl with a cloth for for at least twenty minutes and let it rest.
- For the filling, first peel, boil , and mash the potatoes.
- Heat some oil in a pan (approximately 3 tablespoons). Add ginger, garlic, onion, and green chilies. Saute for 2-3 minutes, or until the mixture turns golden brown.
- Now add mashed potatoes, cilantro, salt, turmeric, and chili powder. Saute the mixture for two more minutes.
- Set mixture aside for five minutes to cool.
- Take the dough and roll it into 5” flat ovals. Cut each of them into halves.
- Take one half and roll it like a cone in your hand.
- Put about a tablespoon of the filling into your cone. Then seal the third side with a moist finger (use oil or water) so that when you deep fry them, no oil will enter.
- Heat oil in a pan and deep fry the samosas. Serve them piping hot with dipping sauce of your choice, such as a chutney.