Serves 8

Closer Weekly - - Good Food -

1 tbsp. veg­etable oil, plus more for fry­ing 1 onion, chopped 1⁄2 fen­nel bulb, cored and chopped 2 tbsp. minced fresh gar­lic 2 tbsp. grated fresh gin­ger 1⁄2 cup brown lentils 1 rus­set potato, peeled and cubed 21⁄2 tbsp. garam masala 1 cup veg­gie broth 11⁄2 cups frozen car­rots and peas

1. In a saucepan over medium, cook onion and fen­nel in oil 5 min. Add gar­lic, gin­ger; cook 2 min. Add next 3 in­gre­di­ents and broth to cover. Boil; sim­mer, cov­ered, 45 min.

2. Add frozen veg­gies, cook 20 min. Cool.

3. Di­vide dough* into 24 4” cir­cles. Top with 11 ⁄2 tbsp. fill­ing. Brush edges with wa­ter; seal.

4. In a pan, heat 3” veg­etable oil to 350°F. Cook samosas in oil 5 min. Trans­fer to pa­per towel-lined plate.

*For dough: In a food pro­ces­sor, process 2 cups flour, 2 tbsp. cold un­salted but­ter, 2 tbsp. whole-milk yo­gurt and

1 pinch salt. Add ⁄2 cup ice wa­ter; process un­til forms a ball. Shape into a disk; wrap in plas­tic, chill 30 min.

PER SERV­ING: 252 cal, 9g pro­tein, 42g carbs, 6g fiber, 3g sugar, 5g fat

Crispy, tasty and per­fect for shar­ing!

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