Enjoy the delightfully crispy exterior and flavorful spiced filling of our Vegetable Samosas. Perfect for snacking, entertaining, or as an appetizer, these golden triangles are a symbol of Indian culinary excellence. Share the joy of these delectable treats with friends and family for a true taste of India.
Vegetable Samosa Recipe
Embark on a culinary journey with our Vegetable Samosa recipe, a symphony of crispy layers enveloping a spiced medley of potatoes, peas, and carrots. Crafted from a delectable dough and filled with aromatic spices, each golden triangle is a testament to Indian culinary excellence. The dough, enriched with carom seeds, yields a perfectly crispy exterior, while the flavorful filling, infused with cumin, garam masala, and a touch of amchur, offers a burst of authentic taste. Ideal for snacking or entertaining, these samosas are a crispy triumph that brings the vibrant spirit of Indian street food to your kitchen. Serve with mint chutney or tamarind sauce and share the joy of these delightful treats with loved ones.
Ingredients
For the Samosa Dough:
- 2 cups all-purpose flour
- 1/4 cup oil or ghee
- Water for kneading
- 1/2 teaspoon carom seeds (ajwain)
- to taste Salt
For the Vegetable Filling:
- 2 large potatoes boiled, peeled, and mashed
- 1 cup green peas boiled
- 1 cup carrots finely chopped and boiled
- 1 cup onions finely chopped
- 2 green chilies finely chopped
- 1 teaspoon ginger grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- to taste Salt
- Oil for frying
- Fresh coriander leaves chopped
Instructions
Prepare the Samosa Dough:
- In a bowl, mix all-purpose flour, carom seeds, salt, and oil or ghee.
- Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes.
Make the Vegetable Filling:
- In a pan, heat oil. Add cumin seeds and let them splutter.
- Add chopped onions, green chilies, and grated ginger. Sauté until onions are translucent. Add boiled and mashed potatoes, boiled peas, and chopped carrots.
- Stir in turmeric powder, coriander powder, garam masala, amchur, and salt. Cook until the mixture is well combined and aromatic.
- Garnish with fresh coriander leaves. Allow the filling to cool.
Shape and Fill the Samosas:
- Divide the rested dough into equal portions and roll each portion into a ball.
- Roll out each ball into a thin oval or circle. Cut the circle in half to form two semi-circles.
- Create a cone shape by folding each semi-circle, sealing the edges with a water-flour paste.
- Stuff each cone with the prepared vegetable filling. Seal the open edge, forming a triangular samosa. Ensure it's sealed properly to prevent the filling from spilling during frying.
Fry the Samosas:
- Heat oil in a deep pan for frying. Gently slide the samosas into the hot oil and fry until they turn golden brown and crispy.
- Remove and place them on a paper towel to absorb excess oil.
Serve:
- Serve the hot and crispy vegetable samosas with mint chutney or tamarind sauce.
Tips and Information
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