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Vegetable Samosas
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 large potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 tablespoon chopped fresh cilantro
- Salt to taste
- Oil for frying
Instructions
- In a large bowl, mix 2 cups of flour and 1/2 teaspoon of salt. Add 1/4 cup of vegetable oil and mix well. Gradually add 1/2 cup of water and knead into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- In a separate bowl, combine the mashed potatoes, boiled peas, chopped onion, green chilies, cumin seeds, garam masala, ground coriander, turmeric, red chili powder, chopped cilantro, and salt to taste. Mix well to form the filling.
- Divide the dough into 6 equal portions and roll each portion into a thin circle. Cut each circle in half to form two semi-circles.
- Take one semi-circle and form a cone shape by folding and sealing the edges with water. Fill the cone with the potato-pea mixture and seal the open edge to form a triangle-shaped samosa. Repeat with the remaining dough and filling.
- Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy, about 5-7 minutes per batch.
- Remove the samosas from the oil and place them on a paper towel to drain excess oil. Serve hot with chutney or sauce of your choice.
Samosas are a popular Indian snack with a rich history dating back to the 10th century. Believed to have originated in the Middle East, they were introduced to the Indian subcontinent by traders. These crispy, triangular pastries are typically filled with spiced potatoes, peas, and sometimes meat, then deep-fried to perfection. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have elevated the samosa with modern twists, while legendary street vendors in Delhi and Mumbai continue to serve up authentic, flavorful versions. The key to a perfect samosa lies in the flaky, golden-brown crust and a well-seasoned filling. For a unique twist, some chefs bake their samosas for a healthier alternative. Today, the best samosas can be found in bustling Indian markets and local eateries, where they are enjoyed with tangy chutneys and masala chai.
50 min
12
150 calories
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