Carrot and Pea Samosas
One of the most popular variations of samosas features a vegetable filling. The carrot and pea duo offers a refreshing and colorful alternative to the classic potato version. These ingredients are not only delicious but also rich in nutrients. Just as spinach samosas bring freshness, this version almost bursts with vibrant, steamed vegetables, while the spices fill the flavor profile with warmth. Make sure the filling is not watery, otherwise the pastry will become soggy. It is important to use well-drained, cooked vegetables and let the mixture cool completely before filling.
Ingredients for this recipe
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Preparation Steps
1
Peel and grate the carrots, or dice them into small cubes. If using frozen peas, thaw them and drain thoroughly.
2
Heat the oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic for 2-3 minutes, until translucent.
3
Add the spices: cumin, coriander, turmeric, and salt. Stir to release their aromas, about 30-60 seconds.
4
Add the carrots and peas and sauté for another 4-5 minutes, until the vegetables are tender but still slightly firm. Then, let the mixture cool completely.
5
Cut the pastry sheets into long strips. Place a tablespoon of filling at one end of each strip, then fold into a triangle shape, sealing the edges tightly with water.
6
In a deep skillet or pot, heat the oil for frying. Test the oil with a small piece of pastry: if it rises immediately and bubbles, the temperature is right.
7
Fry the samosas until golden brown, about 2-3 minutes per side. Do not overcrowd the pan to ensure even cooking.
8
Remove the samosas to a paper towel-lined plate to drain excess oil. Serve warm, on their own or with your favorite dipping sauce.
