Vegetable Samosas with Apricot Chutney Recipe

Instructions

Heat a large saute pan over medium-high heat. Add the oil, and once it gets hot, add in the onions and garlic and begin to saute. In the middle of the pan, with some oil, add the coriander, cumin, turmeric, ginger, and nutmeg and stir, allowing the release of aromatics. Add the carrots, potatoes, and peas into the pan and stir to coat in the spices. Add the vegetable stock and some salt, and stir into the vegetables. Place a lid on top and lower to medium heat. Cook until the carrots and potatoes are tender. Adjust seasoning if necessary. Let the mixture cool before using. If using a round dough disk, roll out to about 5 inches in diameter. Cut in half, so it’s the shape of a half-moon. Spoon about two teaspoons of the cooled vegetable mixture into the middle of the semicircle. Using your finger or a brush, dampen the edges of the dough with water or egg wash. Fold one end of the semicircle over to the other end of the semicircle and pinch to close. It should look like a triangle. Heat a large dutch oven or heavy bottom pot with oil until it reaches 350 degrees. Add the samosas a few at a time, making sure you do not overcrowd the pot. Fry until they are golden brown and crispy. Remove from the pot and drain excess oil on a cooling rack or plate with a paper towel. Serve with Apricot Chutney.