A filling and savoury vegetable samosa recipe
If you enjoy a light, savory samosa and you love weed, then you’ve come to the right place because this recipe has it all. Though samosas might seem like they’re intimidating to make, especially with those thin, flaky, delicate layers of pastry, this vegetable-based version is one of the simplest combinations out there. Plus, it’ll elevate your mind and body to a whole nother place, so be sure to proceed with caution.
What are samosas?
Samosas are typically fried or baked pastries that come filled with a delicious savory filling that might include vegetables, cheese, meat, or more traditionally lentils. These yummy snacks originated in India, Israel, and Sri Lanka, but this dish has evolved over time into many unique variations as it’s gained popularity all around the world.
Vegetable samosa recipe
Though a vegetable samosa isn’t too challenging to make, you will need to have a few staple ingredients and tools on hand to complete this recipe, including potato, carrot, frozen peas, vegetable stock, vegetable oil, cannabutter, flour, and a deep fryer or an equivalent cooking device.
Preparation time: 30 minutes
Cooking time: 1 hour
Calories: 210 (large) 105 (small)
Servings: 12 large or 24 small samosas
- 100g frozen peas
- 100ml vegetable stock
- 1 large potato (shredded)
- 1 large carrot (shredded)
- 1 large onion (diced)
- 2 garlic cloves (diced)
- 1 tablespoon cannabutter
- 2 teaspoons curry powder
- 225g flour
- 100ml water
- 2 tablespoons vegetable oil
- 2 teaspoons sea salt
- At least 2L of vegetable to deep fry the samosa
- Saucepan with lid
- Wooden spoon
- Large mixing bowl
- Sauce brush
- Rolling pin
- Paper towel
Heat the cannabutter in a frying pan until it melts, and then toss in the garlic, onion, and spices before giving it all a good stir to get the filling started.
Cook the ingredients for 10 minutes or until the onions are soft.
Add the remaining vegetables to the pan, along with the stock, then cover and allow the mixture to simmer for 30 minutes. Once complete, remove the filling to cool and then move on to the pastry layer.
Combine the flour and salt in a mixing bowl, then make a small hole in the middle of it.
Pour the oil and 100ml of water into the well before kneading the ingredients together by hand.
Once the dough comes together enough, it can be pulled from the ball and worked further on a lightly floured surface for 10 minutes or until the dough is smooth and stretchy.
Roll the dough into a ball and then cover it in plastic wrap before leaving it to rest at room temperature for at least 30 minutes.
Unwrap and divide the pastry dough into either 12 or 24 equal-sized pieces.
Use a rolling pin to flatten each piece into circles.
Brush a small amount of water onto the edges of the flattened dough discs.
Take one piece of the dough and mold it into a cone, using your fingers to gently seal the edges shut.
Now fill the pocket with 1 tablespoon of the filling if you're making 24 or 2 tablespoons if you’re making only 12 large samosas. Pinch the edges together, and then repeat the process until all of the pastries are prepared.
Preheat a deep fryer to 180°C, then deep fry the samosas in small batches for between 8 and 10 minutes each.
Once the vegetable samosas are finished cooking, place them onto a paper towel to remove some of the excess oil before serving.
Samosas will stay fresh for up to 3 days in the fridge post preparation, but if you want to keep them longer, then it’s best to toss each pocket into a small freezer-safe baggie so that they stay separated, making them super easy to reheat when hunger strikes. At sub-zero temperatures, you can get a few months out of a batch of samosa, providing you with a ready-made cannabis-infused solution that’s ready to go when you are.