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🍽️ Vegetable-Stuffed Dumplings

664 kcal · 30 min · 4 servings

Ingredients

• 4 potatoes
• 0.5 cauliflower
• 2 tsp freshly grated ginger
• 2 tbsp ghee (or ghee)
• 0.5 tsp cumin seeds
• 0.25 tsp chili powder
• 1 tsp coriander powder
• 1 tsp paprika powder (sweet)
• 1 tsp garam masala
• 100 g frozen peas
• salt
• 300 g flour
• 4 tbsp ghee (or ghee)
• 1 tsp salt
• 1 l oil
• oil (for the work surface)

Instructions

1. 1. For the dough, combine flour, ghee, salt, and 175 ml of water in a bowl. Mix all ingredients well and knead the dough thoroughly until it is firm and smooth. Cover and let it rest for about 20 minutes.
2. 2. For the filling, wash the potatoes, peel them, and cut them into approximately 1 cm cubes. Wash the cauliflower and break it into small florets.
3. 3. Heat ghee in a pot and sauté the cumin seeds over medium heat for about 1 minute. Then stir in the ginger and all other spices except for salt.
4. 4. Add the potato cubes, cauliflower, and peas, and sauté for about 5 minutes, stirring occasionally. Reduce the heat, cover, and cook for about.
5. 5. Let it simmer for 10 minutes, adding 1/2 cup of water if necessary. Season with salt and then set aside to cool.
6. 6. Divide the dough into 8 portions. Grease a large wooden board lightly and roll each dough ball into a round flatbread about 20 cm in diameter. Cut the flatbread in half.
7. 7. Shape the halved flatbreads into pockets. To do this, fold the straight edge of the half flatbread in the middle and press it firmly together with damp fingers.
8. 8. Place about 2 teaspoons of filling into the pocket and seal the edges with damp fingers. Prepare all samosas in this manner.
9. 9. Heat oil in a pot over medium heat. The samosas
10. 10. Carefully add the samosas to the hot oil in batches and fry for about 3 to 4 minutes, turning them once. Drain on paper towels.
11. 11. Keep the samosas warm.

Nutrition per serving

• kcal: 664
• Protein: 4 g · Fett/Fat: 65 g · Carbs: 19 g