Magimix PRO 500 - Manual (Page 22)

20
Vegetables
Vegetable samosas
Indian
Serves 4
2 small cooked potatoes
100g cooked peas
1 tbsp oil
1 tsp garam masala
¼ tsp fresh grated ginger
6 cardamon pods
Salt and pepper
Oil for frying
Dough
200g + 20g flour
100g softened butter
2 pinches of cumin
Preparation: 25min.
Resting time: 30min.
Cooking: 5min. + 5 to 6min. per batch
Prepare the dough: mix the flour, cumin and butter
with your fingertips to obtain a grainy dough. Bind
with approximately 4 tablespoons of water, so that the
dough is smooth and pliant but does not stick to the
fingers. Roll into a ball, wrap in cling film and leave to
rest for 30 minutes.
Remove the tiny dark, aromatic seeds from the
cardamon pods. Peel the potatoes and cut into pieces.
In a frying pan, heat a tablespoon of oil and fry all the
spices for a minute, stirring with a wooden spoon. Add
the peas and potatoes, salt and pepper. Fry gently for
2 minutes, continuing to stir. Remove from the heat and
leave to cool.
Dust the work surface with flour and roll out the pastry
to a thickness of 3mm. Cut out twelve 8 cm circles, place
a teaspoon of filling in the centre of each one. Dampen
the edges, gather them up at the top to form a cone and
pinch the edges together to seal them.
Heat the Deep Fryer to 175° C. Cook the samosas in
batches for 5 to 6 minutes until golden brown. Drain
in the basket, then on kitchen paper. Keep warm while
frying the remaining batch(es).
Serve hot, with mango chutney.