Vegetable samosas are a delicious Indian snack that consists of a crispy pastry shell filled with a savory vegetable filling. Here's a recipe for making vegetable samosas:
Ingredients:
For the pastry dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup oil
- Water (as needed)
For the vegetable filling:
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1/2 cup carrots, finely chopped
- 1/2 cup onions, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped
For deep frying:
- Oil
For serving:
- Tamarind chutney or mint chutney
Instructions:
1. In a large mixing bowl, combine the all-purpose flour, salt, and oil. Mix well until the flour resembles bread crumbs.
2. Gradually add water and knead to form a firm dough. Cover the dough and let it rest for 20-30 minutes.
3. Meanwhile, prepare the vegetable filling. Heat oil in a pan over medium heat.
4. Add cumin seeds and let them splutter. Then, add the chopped onions, ginger paste, and garlic paste. Sauté until the onions turn translucent.
5. Add the chopped carrots and cook for a few minutes until they soften slightly.
6. Add the boiled peas and mashed potatoes to the pan. Mix well.
7. Add turmeric powder, garam masala powder, red chili powder, and salt. Stir to combine all the spices evenly. Cook the mixture for a few more minutes.
8. Finally, add the chopped green chilies and fresh coriander leaves. Mix well and remove the filling from the heat. Let it cool.
9. After the dough has rested, knead it again for a minute. Divide the dough into small balls.
10. Roll each dough ball into a thin circle of approximately 5-6 inches in diameter.
11. Cut each circle in half to form semi-circles.
12. Take one semi-circle and fold it into a cone shape, overlapping the edges. Seal the edges using a little water.
13. Fill the cone with a spoonful of the vegetable filling. Make sure not to overfill, as it can make sealing difficult.
14. Apply some water on the edges of the cone and press to seal the samosa completely. Repeat this process with the remaining dough and filling.
15. Heat oil in a deep pan or kadhai for deep frying over medium heat.
16. Once the oil is hot, carefully slide a few samosas into the oil and fry them until they turn golden brown and crispy. Make sure to flip them occasionally for even frying.
17. Remove the fried samosas from the oil and place them on a paper towel to drain excess oil.
18. Repeat the frying process with the remaining samosas.
19. Serve the vegetable samosas hot with tamarind chutney or mint chutney.
Enjoy your homemade vegetable samosas as a snack or appetizer!
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