Vegetarian Samosas


Vegetarian Samosas
This vegetable curry is the perfect meat-free mid-week meal for the cool-weather months.

Serves 6

4 cups flour, sifted

1 tsp salt

4 tbsp butter

2 cups leftover cauliflower and pea curry

oil, for frying

mango chutney, to serve

Pulse the flour, salt and butter in a food processor until it forms crumbs. Slowly add ½ cup cold water using enough to make a stiff dough. Remove the dough ball from the bowl and on a lightly floured board knead until smooth and elastic, about 10 minutes.

Divide the dough into 24 portions. Roll each portion into a ball, flatten, then roll out into a 10cm diameter circle and cut each circle in half. Roll the half circle into a cone and fill the centre of the cone with a little of the leftover curry, dampen the edges and pinch together.

Heat the oil in a deep pot until smoking. The oil must be at least 5cm deep. Fry the samosas, 1 or 2 at a time. Cook for 3-5 minutes, until crisp. Drain on kitchen towels.

Serve with mango chutney.



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