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Curry Veggie Samosa

 

An all round yummy satisfying meal or appy that will get people begging for more or the recipe
19

Yield

6

servings

Prep

45

min

Cook

12

Ready

1

hrs

Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 teaspoon vegetable oil
2 teaspoons cumin seeds
1 tablespoon curry powder
1 tablespoon mustard seeds, black
1 whole onions
finely sliced
*
2 small potatoes
diced into 2cm pieces
125 millilitres vegetable stock
1 whole carrots
diced
*
125 grams sweet peas
*
500 grams lard
1 whole eggs
*

Directions

Heat oil in a large frying pan.

Add spices and onion. cook for 3 minutes. add potatoes and vegetable stock to pan.

Cook until potatoes are tender. add carrots and peas.

Cook until tender (2min) remove from heat and cool.

While cooling make the lard and roll out. use a cup or a container to cut out circular pieces of lard.

Use depending on how bid you want the samosas.

Preheat oven to 400℉ (200℃) cover edges od pastry with beaten egg.

Fill the center of the samosas with filling a shut by pressing ends together with a fork.

Place on a lightly greased cookir sheet. bake for 12 to 15 minutes or until golden brown.

May used puff pastry as well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 81395% of calories from fat
 % Daily Value *
Total Fat 86g 132%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 4mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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