Parmigiano Reggiano shared this Vegetable Samosa recipe, courtesy of Anna Fracassi. These Vegetable Samosas are a crispy, golden treat filled with a flavourful mix of spiced potatoes, peas, and Parmigiano Reggiano. Perfect as an appetizer or snack, they’re served with a tangy yogurt and garlic sauce for the ultimate savoury bite.
Vegetable Samosa
For 12 samosas
Ingredients:
- 150 g flour
- 50 g Parmigiano Reggiano 14 months
- 50 g boiled peas
- 2 small potatoes (or one large)
- 1 tbsp sunflower oil
- 1 fresh green chilli
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1 bunch of fresh coriander
- plain yogurt
- 1 clove of garlic
- seed oil for frying
- water as needed
- salt and pepper to taste
Directions:
- Mix the flour, salt and sunflower oil. Once the ingredients are mixed, add a little water at room temperature and form an elastic ball. Cover it in cling film and place in the fridge to rest for about an hour.
- After boiling the potatoes, peel and cut them into very small cubes.
- Sauté the peas with a little olive oil, cumin and turmeric and cook for 5 minutes.
- Combine the coriander, chilli, finely chopped green pepper, garam masala and chilli powder. After a few minutes, add the potatoes and Parmigiano Reggiano shaved into thin slices. Turn off the heat and let it cool.
- Remove the dough from the refrigerator, divide it into six pieces and make a thin circle out of each one. Divide the circle in half, moisten the cut side, fold in half and seal. Form a cone and fill with the stuffing. Seal and repeat for all 12 samosas.
- Heat the frying oil in a small deep pan and fry the samosas one by one until they are golden and crispy. Drain and dry with paper towels.
- Serve with the yogurt, garlic and chopped coriander sauce and garnish with a sprinkling of grated Parmigiano Reggiano.
