THE ORGANIC CARIBBEAN COOKBOOK
SAMOSAS (VEGETABLES) Makes 15
1½ tbsp. organic shortening
1 cup organic flour
½ cup whole wheat organic flour
½ tsp. sea salt
½ cup water (approx.)
1 tbsp. vegetable oil
½ cup sliced organic onion
2 tbsp. chopped organic chive
½ tsp. chopped organic hot pepper
2 tsp. minced organic garlic
1 tsp. minced organic ginger
1 tsp. saffron organic powder
1 tsp. ground organic cumin (geera)
½ cup finely chopped organic potatoes
½ cup finely chopped organic cauliflower
½ cup finely chopped organic cabbage
½ cup organic green peas
Sea salt to taste
1 cup vegetable oil for deep-frying
METHOD
1. Rub shortening into flour (both kinds) and salt; knead with a little water to a soft dough.
2. Heat oil and brown onion, chive, hot pepper, garlic, ginger, saffron and cumin for a few minutes. Add a little water if necessary.
3. Add potatoes, cauliflower, cabbage, green peas, and salt; cook until tender, adding a little water to prevent burning if necessary. Adjust salt and cool.
4. Divide dough into 15 pieces; roll each piece into a thin round about 3” in diameter.
5. Make a cut from center of dough to the edge.
6. Put 1 tablespoon or more filling on dough and roll up to form cone; close end carefully.
7. Deep-fry in hot oil until light brown.
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