Description
Vegetable Samosas are crispy, golden pastries filled with a spiced mixture of potatoes, peas, onions, and other vegetables. They make a delicious snack or appetizer, perfect for entertaining or enjoying as a tasty treat.
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil or melted ghee
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
For the Filling:
- 2 medium potatoes, boiled, peeled, and diced
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 green chili, chopped (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For Frying:
- Vegetable oil (for deep frying)
Instructions
- Make the Dough:
- In a mixing bowl, combine the all-purpose flour, vegetable oil (or melted ghee), and salt. Rub the oil into the flour until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for about 30 minutes.
- Prepare the Filling:
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add chopped onion, garlic, ginger, and green chili (if using). Sauté for 2-3 minutes until onions are soft and translucent.
- Stir in ground coriander, cumin, turmeric, and garam masala. Cook for another minute.
- Add the boiled, diced potatoes and green peas, mixing well with the spices. Cook for 3-4 minutes. Season with salt, lemon juice, and fresh cilantro. Allow the filling to cool.
- Assemble the Samosas:
- Divide the dough into small balls (about 8-10 pieces). Roll each ball into a thin oval or circle, about 6 inches in diameter.
- Cut each circle in half to form semi-circles. Fold one semi-circle into a cone shape, sealing the edges with water.
- Fill the cone with about 1-2 tablespoons of the vegetable filling. Pinch the open edges together to seal tightly. Repeat with the remaining dough and filling.
- Fry the Samosas:
- Heat vegetable oil in a deep frying pan or pot over medium heat. Once hot, carefully lower the samosas into the oil in batches.
- Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Serve:
- Serve the Vegetable Samosas hot, garnished with fresh cilantro. They pair well with mint chutney, tamarind chutney, or yogurt sauce.
Notes
- Ensure the dough is firm but pliable. If too dry, add a bit more water; if too sticky, add a little more flour.
- For a baking option, brush the samosas with oil and bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer / Snack
- Method: Frying
- Cuisine: indian
Nutrition
- Serving Size: 1 samosa
- Calories: 130
- Sugar: 1g
- Sodium: 150 mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg