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1
Peel and cut the squash into 1 inch (2-3 cm cubes).
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2
Cut the carrot into quarters lengthwise.
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3
Steam the carrot and butternut until butternut squash is soft enough to mash, about 10 minutes.
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4
The carrot should still be somewhat firm.
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5
(You can boil if you want too).
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6
If using okra, steam for about 2-3 minutes until bright green.
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7
Mash the butternut squash with a fork, leaving some small chunks behind.
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8
Cut the carrot into small cubes.
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9
If using okra, slice into thin rounds.
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10
Peas can stay as is :)
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11
Mix spices in a small bowl.
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12
Heat 1 tbsp oil in a frying pan.
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13
Fry garlic until fragrant then add the butternut squash and stir to mix.
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14
Add rest of the spices, carrots, peas/okra and saute for a couple minutes until mixed well.
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15
Salt to taste.
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16
Set aside filling to cool a little and meanwhile prepare the dough as below.
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17
Mix the ingredients for the dough in a bowl, gradually adding the water until the dough comes together.
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18
Knead or fold it briefly to form into a smooth, pliable ball.
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19
Cut into 4 equal pieces and roll into balls again.
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20
Cover and let rest for at least 10 minutes.
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21
Roll out each dough ball into a small round sheet then cut it in half.
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22
Fold the half circle piece in half to form a kind of triangle.
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23
Pinch the straight side closed.
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24
Cup the folded piece in your hand so it's like a cone with the opening at the top.
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25
Stuff some of the filling inside, trying to make sure it also fills the bottom point of the cone.
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26
Pinch and old over the open side to seal.
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27
You might need to stretch the dough slightly if it's super packed with filling ;)
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28
Arrange the 8 samosas on a lined baking sheet...
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29
And brush with about 2 tsp of olive oil.
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30
Bake at 180C/350F for about 20 minutes or until lightly golden.
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31
Arrange on a big plate and dig in!
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32
I like to serve mine with a yogurt sauce simply made by mixing thick yogurt, a bit of salt and a drizzle of olive oil.
