We travel with recipes

Vegetarian crunchy Samosas – Ms Nami and Restaurant Istok

we travel with recipes image

Thanks to the first female recommendation, Nami, co owner of the unique Vietnamese restaurant Istok & co creator with the Swedish chef Lars of the Kabinet ale Istok- with lychees & black pepper- for the vegetarian recipe – crunchy Samosas.
50gr white flour,
50gr spelt flour,
250gr potatoes,
50gr peas,
1/2 tsp mint,
fresh or dried,
1/2 tsp turmeric,
1 tsp garam masala or curry powder,
1 tsp cumin seeds,
1/2 tsp red chilli (optional),
Grapeseed oil,
1/2 tsp salt.
Boil potatoes. Cook peas. Mix flours, salt and 1 tablespoon of oil, kneading into a consistent ball and put aside. Heat another 1tbsp of oil in a pan on medium heat & add cumin seeds. Roughly mash the potatoes and add to pan & add cooked green peas, chili, turmeric, garam masala, mint and salt. Heat oil for frying
on medium high heat. Roll dough into balls and flatten each into circles of about 15cm.
Cut the circle in half and use each half to form a cone. Fill the cone with the potato filling, then seal dough at the top. Use a little water to seal all seams. When oil is hot, fry each samosa until outside is golden, enjoy!