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Homemade Vegetable Samosas

Vegetable Samosas
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Crispy, savory pastry pockets filled with spiced vegetables, perfect as an appetizer or snack.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil, plus more for frying
  • ¼ cup cold water, or as needed
  • 2 medium potatoes, boiled, peeled, and mashed
  • 1 cup frozen peas and carrots, thawed
  • 1 small onion, finely chopped
  • 2 green chilies, minced (optional)
  • 1 inch ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste

Instructions

  1. To make the dough, combine flour and salt in a large bowl. Add 3 tablespoons vegetable oil and mix until crumbly. Gradually add cold water, kneading until a firm dough forms. Cover and let rest for 30 minutes.
  2. For the filling, heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion, green chilies (if using), and grated ginger. Sauté until the onion softens.
  3. Add peas and carrots, mashed potatoes, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Mix well and cook for 5-7 minutes, stirring occasionally.
  4. Stir in fresh cilantro and salt to taste. Let the filling cool completely.
  5. Divide the dough into equal portions. Roll each portion into an oval shape. Cut the oval in half to make two semi-circles.
  6. Take one semi-circle, moisten the straight edge with water, and form a cone shape by joining the edges.
  7. Fill the cone with the vegetable mixture. Moisten the open edges and press firmly to seal, creating a triangular shape.
  8. Heat vegetable oil for frying in a deep pan or pot over medium heat.
  9. Carefully place samosas in the hot oil. Fry in batches until golden brown and crispy on all sides.
  10. Remove samosas with a slotted spoon and drain excess oil on paper towels.
  11. Serve hot with chutney or dipping sauce.

Notes

  • Ensure the filling is completely cool before stuffing the samosas to prevent the dough from becoming soggy.
  • Do not overcrowd the frying pan; fry in batches for best results.
  • Samosas can be prepared ahead of time and frozen before frying. Thaw slightly before frying.

Nutrition

Find it online: https://kitchenvan.com/vegetable-samosas/