Vegetable Curry Samosas
These crispy samosas have a creamy vegetable curry filling with a slight kick of spice. They can be eaten hot or cold, making them perfect for a picnic or snack on the go. The dough is made with half whole wheat flour and half chickpea flour.
Ingredients (for 4 large samosas)
- 70g whole wheat flour
- 70g chickpea flour
- 1 red bell pepper
- 1/2 eggplant
- 1/2 zucchini
- 1 onion
- 1 garlic clove
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground chili
- 150ml coconut milk
Instructions
- Mix the flours with a pinch of salt, a pinch of cumin, and add water until you get a pancake-like batter consistency. Let it rest.
- Chop the onion and sauté in a pan. Add the diced eggplant, red pepper, and zucchini, and cook until lightly browned. Add the pressed garlic, spices, and when they are slightly golden, pour in the coconut milk. Let everything cook until the vegetables are soft and the mixture is creamy.
- Cook the crepes in a large non-stick pan. Flip them once they are done and set them aside on a plate. Place the filling in the center, fold the sides to completely enclose the filling.
- Repeat the process with the remaining batter and filling.
- Fry the samosas in 4 tablespoons of oil until golden and crispy. If you prefer a healthier version, bake them in the oven for about 15 minutes at 200°C. The key is to get the samosas really crispy. Once done, place them on paper towels to absorb excess oil. Slice them diagonally and serve with a salad.
You can also shape the samosas differently: larger, smaller, in cones, triangles, etc., for serving as tapas!
