Samosas (Stuffed dumplings)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the filling, cover the potatoes and boil them in water for about 20 minutes. Clean and wash the cauliflower and divide into very small florets. Cover and cook in little boiling salted water for 3-4 minutes. Peel and finely chop the onion.

2. 2

   Drain the cauliflower and let it drain. Drain potatoes, quench, peel and let cool a little. Dice finely.

3. 3

   Heat ghee in a pan. Sauté the onion in it. Stir in turmeric, cumin and Garam Masala. Add potatoes, cauliflower and 2 tablespoons of water. Mix everything. Flavour with chilli. Cool down.

4. 4

   Mix spelt flour, 150 g wheat flour and 1⁄2 teaspoon salt. Add 150 ml cold water and knead with your hands to a smooth dough. Let it rest for about 15 minutes.

5. 5

   Divide the dough into 6 equal portions and form into balls with floured hands. Roll out the dough balls on a little flour until round (à approx. 18 cm Ø). Cut dough circles in half, brush the edges with water.

6. 6

   Fold the dough halves into bags and add 1-2 tbsp. potato filling each. Press the opening together.

7. 7

   Heat the oil in a wide pot to about 180 °C. Fry the samosas in portions in the hot oil until golden brown, turning once. Lift out and let it drip off on kitchen paper. Mango chutney tastes good with it.

Nutrition Facts

KCAL
530 kcal

CARBS
66 g

FATS
23 g

PROTEINS
11 g