Spicy stuffed dumplings, the vegetable samosas are typical of the Indian tradition. They are excellent both presented as an appetizer or as delicious snacks.
Mix the flour with two tablespoons of oil, a pinch of salt and water until you obtain a soft dough and smooth.
Let stand out dough for at least an hour in frigorifero.In a large skillet saute over high heat in a little oil the onion, garlic and green chilies all finely chopped. Add the peas and the potatoes cut into thin slices, few tablespoons of water, cover the pan with a lid and continue cooking over medium heat for 10 minutes.
When the cooking water is consumed, season with salt and season with lemon juice, chilli, garam masala, cumin, coriander and ginger. Let cook for another 5 minuti.Riprendete then the dough and divide it into balls, cover with flour and roll it out with a rolling pin to get disk of dough. Cut each disc in half, so you have the crescents.
On each crescent place a cooked vegetable spoon and close the pastry cone, making sure to seal the edges well.
Pour oil in a high frying pan and when it is hot, friggeteci stuffed cones until golden brown. Serve warm on a serving platter.
170 gr. of wheat flour
150 gr. fresh peas
2 green chillies
1 teaspoon chili powder
1 clove garlic
1 tablespoon minced fresh ginger
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon garam masala
2 tablespoons lemon juice
extra virgin olive oil q.s.
Salt to taste.