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For 15 samosas: 110 grams of frozen puff pastry, thawed 1 chopped potato-1-tablespoon peas-35 g of cauliflower, carrots and cabbage, chopped 1 tablespoon chopped coriander leaves--.5 TSP grated fresh ginger (ginger) .5-2 cloves of garlic thinly-sliced onion-.5 TSP green chili-.25 TSP turmeric-1 tsp garam masala -1 or 2 teaspoons of oil-Salt-lemon or lime juice-1 lemon or lime
Start by boiling some water in a pot and then pour on potatoes and other vegetables. Boil for a few minutes until they are almost cooked, then drain and transfer to a container.
Add to vegetables coriander, ginger, onion, garlic, chili, turmeric, garam masala, lemon juice, oil, salt and pepper.
Cut the dough into strips of 10 x 15 cm and riempitene the Center with the mixture previously prepared.
Bent then each sheet giving the shape of triangles and glue the corners with a little water.
At this point Preheat 5 cm oil in a deep frying pan and cook the samosas for a few minutes until they are golden brown.
Serve hot and garnish with slices of lemon or lime.
Ricetta tratta da "Cucina vegetariana”, ed. Sonda, Torino, 1993.
(Thanks to Alessandro Cattelan per la segnalazione)