Whirl Vegetable Samosa with Indian Spice and Mint Yoghurt

Ingredients

Paste

Filling

Mint Yoghurt

Method

Paste

  1. Warm the milk. Add the milk very slowly to the Whirl in a mixing machine or food processor.
  2. Mix the flour together with the cumin powder and salt.
  3. Add the flour mixture to the Whirl and process into a smooth paste. Rest for 15 minutes in the refrigerator.

Filling

  1. Peel and finely dice the onions and carrots.
  2. Crush or chop the garlic.
  3. Heat up the Whirl in a solid base saucepan.
  4. Divide the cauliflower into small florets.
  5. Cook all in Whirl for 2 minutes. Add the paste, puree and stock.
  6. Add frozen peas, coconut and sultanas.
  7. Cook for 5 minutes on low heat until the vegetables are soft.
  8. Allow to cool thoroughly before use.

Preparation of Sumosa

  1. Mould paste into even size balls.
  2. Using flour and rolling pin, roll each ball in 3mm thick circle.
  3. Cut in half with a sharp knife.
  4. Placing two halves on the board, brush lightly with cold water.
  5. Spread the filling onto a tray.
  6. Mark out the number of portions.
  7. Using a tea spoon place a portion towards the bottom centre of the crescent to the bottom left outside edge, seal the edge and the point of the formed triangle.

Mint Yoghurt

  1. Pick the mint and discard the stalks.
  2. Wash the mint and dry, lay on chopping board.
  3. Add the sugar and chop into puree.
  4. Add the plain yoghurt, mix in and allow to rest.

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Whirl.....it cooks like butter but better!