Preparation and Cooking Time

• Preparation: 1 hour
• Cooking: 1 hour 30 minutes
• Makes: 23 samosas

Vegetable Filling Cooking

1. In a pot, heat 4 tablespoons of oil for 2 minutes.
2. Add onions and cook for 12 minutes.
3. Add garlic, ginger, and green chili. Cook for 3 minutes.
4. Add carrots, stir, and cover to cook for 2 minutes.
5. Add cabbage, stir, and cook for 1 minute.
6. Add salt, stir, and cook for 1 minute.
7. Add peas and cook for 1 minute.
8. Remove from heat and let the mixture cool before filling the samosa pockets.

Samosa Pocket Preparation

1. Put 3 ½ cups of wheat flour in a bowl and add 1 cup of cold water.
2. Mix the ingredients and knead to a soft dough.
3. Divide the dough and roll into medium-sized balls.
4. Lightly dust the rolling surface to prevent sticking. Flatten the balls and apply a little oil onto each spread dough and stack three pieces together (the oil helps the layers separate later).
5. Roll out each stack into thin discs.
6. Place a circular plate on the rolled-out dough and trim the edges to form a circle.
7. Heat a pan on high for 1 minute.
8. Place the rolled-out dough on the hot pan and lightly cook each side for 1 minute.
9. Separate each lightly cooked layer, place into a wide bowl or plate, and cover to prevent drying.
10. Repeat with the next batch of stacked discs, cooking for 1 minute on each side.

Paste for Sealing

1. Mix ¾ cup of wheat flour and ¾ cup of water to make a paste.
2. Use the paste to bond and seal the edges of the samosa cases.
3. Fold the layers into 2, cut into half, then into quarters.
4. Take a quarter and fold it into a samosa case, applying paste to hold the edges together.
5. Repeat for the remaining batches.

Filling the Samosa

1. Take each samosa case and fill with the prepared vegetable mixture.
2. Use the wheat flour paste to seal the samosa case.

Cooking

1. Heat the remaining oil in a pan for 17 minutes or until it bubbles when a pinch of dough is dropped in.
2. Gently drop the samosas into the oil and cook each side for 2 minutes until golden brown.
3. Remove from oil and place over kitchen towels to drain any excess oil.

Samosa Filling Preparation

1. Wash and finely chop the cabbage.
2. Peel, wash, and grate the carrots.
3. Peel and chop the onion.
4. Peel garlic and ginger, wash, and crush with a mortar and pestle.
5. Wash peas and boil in 2 cups of water for 15 minutes.