Exquisite South African Vegetarian Samosas with Chutney – A Flavor Explosion

Allergens

Wheat (gluten)

Ingredients

• 1. For the Samosas:
• 300g pastry dough
• 2 cups vegetable oil, for frying
• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup frozen peas, thawed
• 1/4 cup shredded carrots
• 1/2 cup coconut, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste 2. For the Tangy Mint Chutney:
• 1 cup mint leaves, finely chopped
• 1/2 cup coriander leaves, finely chopped
• 1 green chili, deseeded and finely chopped
• 1/4 cup cucumber, peeled and grated
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• Salt, to taste

Instructions

1. Prepare the pastry dough and set aside.
2. In a large bowl, mix together mashed potatoes, onions, garlic, peas, carrots, coconut, coriander, cumin, paprika, salt, and pepper.
3. Roll out the pastry dough into thin circles, cut into squares or triangles.
4. Place a spoonful of the vegetable mixture in the center of each pastry piece, fold into a triangle, and seal the edges by pressing with a fork.
5. Heat the vegetable oil in a deep frying pan over medium heat. Carefully lower the samosas into the hot oil and fry until golden brown. Remove from oil and place on a paper towel to drain excess oil.
6. For the chutney, combine all ingredients in a bowl, stir well, and refrigerate for at least 30 minutes.
7. Serve samosas warm with the tangy mint chutney.

Chef’s Insight

The combination of spices and textures creates a sensational mouthfeel, while the chutney adds a tangy contrast to the rich flavors of the samosas.

Notes

For a more authentic taste, use South African spices like rooibos tea or buchu leaves.