Welcome, reader, and thanks for stopping by! I have recently started my vegan journey and resumed writing about my food experiences after a real long lapse! The shift in my lifestyle and attitude will surely be reflected in my blog. I am glad that my pleasure won't cause pain to another sentient being, a non-human person. I regret that I did not understand speciesism earlier. Better late than never! By the way, I usually don't follow a recipe!
Samosa (or "shingara" in Bengali) is a the very popular traditional Indian snack. Samosa is vegan traditionally since the filling is mainly potato or in winter, cauliflower.One can actually use anything they like for the filling but traditionally potato it is something plant based!I used mashed potato and soybeans for the filling. I cooked everything adding a little cumin powder, shredded onion, chopped green chillies, turmeric powder and salt. You may skip turmeric powder if you are not used to the taste of it.
The Filling: blended ingredients curried and made into a fine spicy puree
I made the dough with maida (bleached and refined flour, very common here and typically used for making these). I added some oil, a little salt, a pinch of red chilli powder (optional) to the dough.
Then I made the cones from the dough, filled with the filling, sealed it and deep fried.
It was late evening and it was pouring outside every now and then. Our tiny sleepy town looked even more sleepy. It was a perfect weather for enjoying samosa with Darjeeling tea.