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Vegetable samosas

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (a) :


Chop carrots and potatoes.
Chop and brown onions in a little oil.
Mix spices into a paste.

Meanwhile, sauté carrots, peas and potatoes with onions.
Add spices, salt and a little water. Cover and leave to simmer at a low heat until vegetables are cooked and liquid has reduced.
Sprinkle with lime juice and add a few leaves of coriander.

Mix the two types of flour in a large bowl, with a pinch of salt and a little oil and water. Roll into a ball, then divide into smaller balls.
Roll out until roughly 10 cm across and cut in half to make two semi-circles. Close back together as cornet-shapes, fill, then seal by dampening edges.
Fry at a low heat in oil.
Serve hot or cold.
Advice: Recommended wines:
Fruity reds: Brouilly, Saumur Champigny
Rosés: Rosé de Provence, Tavel, Bandol
Whites: Tokay d'Alsace, Gewustraminer

User comments

another free recipe every day

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