Ingredients

• 2 tablespoons vegetable oil
• 0.5 cups diced onion
• 2 teaspoons chopped garlic
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 0.5 teaspoons sea salt
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons ground coriander
• 0.5 teaspoons cayenne pepper
• 0.25 teaspoons celery seed
• 0.25 teaspoons dried tarragon
• 0.13 teaspoons ground cinnamon
• 2 cups diced potatoes
• 2 cups frozen mixed vegetables , diced
• 2 cups vegetable broth

Instructions

1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

Nutrition per serving