Ingredients
1
Tbsp fresh squeezed lemon juice
1
Tbsp chopped cilantro leaves
20
storebought samosa wrappers
Directions
1.
Peel and dice the carrots, potatoes
2.
Core and chop the cabbage
3.
Trim and chop the chillies
6.
Fry red chilli in a large pan over medium heat.
7.
When chilli starts to get dark, add mustard, cumin, fenugreek, asafoetida, curry leaves and turmeric.
8.
Cook for a few seconds.
10.
Cover the pan and cook at low heat for 5 minutes.
11.
Add the potatoes and cook another 5 minutes.
12.
Make a paste out of the garlic, ginger and salt (you can do this with pestle and mortar or with a food processor) Set aside.
13.
Go back to the pan and add the cabbage, peas, lemon juice, garlic paste, chillies and sugar.
14.
Cook for 10 minutes and stir occassionally.
15.
Remove from heat and let cool.
16.
When it is cooled completely, add the onion, scallion, cilantro and garam masala.
17.
Make a paste with the flour and 1 Tbsp of cold water to seal the samosas.
18.
Fill and seal the samosa sheets according to the package instructions.
19.
Fill a wok 1/3 of the way up with peanut oil.
20.
Heat to 325 F or until you can drop a tiny piece of bread in and it floats.
21.
Fry the samosas in small batches and turn them often and carefully until they are slightly golden.
22.
Put them on a plate with a paper towel to absorb extra grease.
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