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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
244: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 8 Servings
For the dough:
150 g wholemeal spelt flour
150 g light-coloured spelt flour (type 630)
½ tsp salt
150 ml water
1 tbsp sunflower oil
1 tbsp almond butter
For the filling:
120 g potatoes
50 g carrots
30 g onions, finely chopped
1 tbsp frying oil
70 g peas, frozen or fresh
200 g No-Moo, Melty [Order No: 405]
70 g Deli Slice, Mild [Order No: 153]
Spices:
¼ tsp fresh ginger, grated
½ tsp garlic powder
½ tsp paprika powder
¼ tsp cayenne pepper powder
salt and black pepper
Cuisine: Indian - A spicy melange
Treat yourself with Vegusto: Recipe No. 244
Samosas are an Indian specialty popular all over the world. The fine pastries are prepared here with creamy No -Moo and mildly spicy Deli Slice. Ideal for on the go, as an apéritif or as a main course.
Ingredients for 8 Servings
For the dough:
150 g wholemeal spelt flour
150 g light-coloured spelt flour (type 630)
½ tsp salt
150 ml water
1 tbsp sunflower oil
1 tbsp almond butter
For the filling:
120 g potatoes
50 g carrots
30 g onions, finely chopped
1 tbsp frying oil
70 g peas, frozen or fresh
200 g No-Moo, Melty [Order No: 405]
70 g Deli Slice, Mild [Order No: 153]
Spices:
¼ tsp fresh ginger, grated
½ tsp garlic powder
½ tsp paprika powder
¼ tsp cayenne pepper powder
salt and black pepper
Preparation
To make the dough, first mix the flour and salt. Then add the water, the oil and the almond butter and knead everything into a smooth dough.
Place the dough in a bowl and brush the top of the dough with a bit of water. Cover the bowl with kitchen foil. Then leave the dough to rest for 30 minutes.
Place the No-Moo, Melty in the freezer for 15 minutes.
Peel the potatoes and cut them into 1 cm cubes.
Peel the carrot and cut it into 0.5 cm cubes.
Heat the oil in a frying pan and fry the potatoes for 2 minutes. Add the carrots and onions, then cover and fry over a medium heat for 6 minutes. Turn again and again. The vegetables should still have a firm consistency.
Grate the No-Moo, Melty and cut the Deli Slice, Mild into 1 cm chunks.
Mix all the ingredients prepared for the filling together with the spices and season with salt and pepper.
Divide the dough into 8 balls and roll out to a thickness of 2 mm. Place 1½ tbsp of the filling in the centre of each round.
Fold the dough in half and press the edges firmly. Now fold the edge over again piece by piece and press it down. This creates a double edge.
Bake the vegan samosas on a baking tray lined with baking paper in a preheated oven at 220° C (top/bottom heat) on the middle shelf for 20 minutes.
