Samosas
Description
The dish is prepared without unnecessary complications. Vedic culture does not use eggs, meat, or fish in cooking, even in baking. Various fillings are used when preparing samosas. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Prepare the dough: take flour, sift it, add a little salt and water, knead a firm dough. Wrap the dough with plastic wrap or cover it with a plate. Let it rest for thirty minutes to one hour. While the dough is resting, we'll prepare the filling. Melt a little butter in a skillet, add olive or sunflower oil, then add spices. Add the spices to the hot oil and fry briefly—ten to fifteen seconds will be enough. Add boiled and chopped vegetables.
- 2
Step 2
2. Separate a small portion of dough from the main piece, roll it out into a thin flatbread, and divide it into two equal parts.
- 3
Step 3
3. Join the edges of the semicircle to form a cone shape.
- 4
Step 4
4. Hold the cone in your hand with the tip pointing downward, place the filling inside. Pinch the edges of the samosa and shape them into a braid; you can use a fork for this.
- 5
Step 5
5. Pour vegetable oil into a frying pan (a large amount), heat well, and fry the samosas.
- 6
Step 6
6. Samosas are great served as an appetizer. Samosas go well with ketchup, tomato sauce, or sour cream.