Savory Veggie Samosas

Ingredients

• Filling:
• 2 tablespoons vegetable oil
• ½ cup diced onion
• 2 teaspoons chopped garlic
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ½ teaspoon red pepper flakes
• ½ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• ¼ teaspoon celery seed
• ¼ teaspoon dried tarragon
• 2 cups diced potatoes
• 2 cups frozen mixed vegetables, diced
• 2 cups vegetable broth
• Dough:
• 2 cups all-purpose flour
• 1 pinch salt
• 1 cup room-temperature water
• oil for frying

Step 1

Warm some oil in a pan over medium heat. Toss in the chopped onion and let it cook for about a minute. Then add the garlic and all the spices—curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne, celery seed, tarragon, and cinnamon—and cook everything together until it smells amazing, about 1 to 2 minutes. Next, stir in the potatoes and mixed veggies, cooking for a few more minutes while stirring constantly.

Step 2

Pour in the broth, lower the heat to medium-low, and let it simmer. Keep stirring now and then until the potatoes are soft and most of the liquid has been absorbed, which should take around 12 to 15 minutes.

Step 3

While the filling cooks, mix the flour with salt, oil, and water in a bowl to make a stiff dough. Shape it into a ball, wrap it up in plastic wrap, and let it rest for about half an hour.

Step 4

Once the dough has rested, divide it into eight pieces. Roll each piece out into a 10-inch circle, then cut each circle in half. Lightly wet the edges, form each half into a cone by wrapping it around your finger, and fill it with a tablespoon or two of the veggie mixture. Pinch the edges tightly to seal them.

Step 5

Heat oil in a deep pan or fryer, then carefully fry the samosas in batches until they're golden and crispy, about 2 to 3 minutes per batch. Serve them hot and enjoy!