Vegetable Samosa

Published On November 9, 2017
In Article
By Heena Bharat
0 comments

Prep Time
35 minutes
Cook Time
25 minutes
Difficulty Level
Intermediate

Ingredients

Maida/ all purpose flour - 2 cups
Carom seeds - half teaspoon for dough
Salt to taste
Ghee - 1/4 cup
Oil - 2 tablespoons
Boiled potatoes - 4
Ginger finely chopped - 1 teaspoon
Curry leaves - 8 to 10
Green chilies chopped - 2
Green peas - half cup
Coriander chopped - a hand full
Spices - coriander powder, chili powder - half teaspoon, turmeric powder, cumin powder, garam masala, dry mango powder - 1/4 teaspoon , salt as per taste
Mustard and cumin seeds - half teaspoon
Asafoetida - a pinch
Cashews - 8 to 10
Water - as needed

Instructions

Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds and chopped ginger to it.
Add curry leaves, boiled potatoes, chopped green chillies, green peas, all the spices and salt to it. Mix well.
Add chopped cashews, fresh coriander leaves and turn off the flame. Allow the mixture to cool down. Stuffing for samosa is ready.
Knead a hard dough for samosa by mixing maida, salt, ghee, carom seeds and water (as required).
Rest the samosa dough for 30 minutes by covering it with a muslin cloth.
Heat enough oil in a broad bottomed pan on a medium flame.
Make medium size balls of the dough and roll them flat to a circle of 6 inches diameter with a roller.
Cut the circle with a knife from middle and make triangle shaped cones for samosa by applying some water at the corners of the cones.
Fill these cones with 1 teaspoon of the above potato stuffing and then seal them properly by applying some water at the corners.
Place these samosa into hot oil and fry them on a medium flame . Flip them after sometime and check them regularly.
Once the samosa turns into golden brown colour, transfer them to a tissue paper to soak excess of oil.
Serve home made samosa with tamarind and coriander chutneys. Yummy homemade vegetable samosas are ready to be served.
Note - (1) Keep the flame medium while frying samosa. (2) Dough should be hard enough for making samosa. (3) Seal the samosa cones properly so that the samosa stuffing should not come out while frying. (4) You may adjust the spices while making stuffing for samosa per taste

Servings : 4
Ready in : 60 minutes
Recipe Type : Snacks

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!