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Vegetable Samosas
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 cup water
- 2 potatoes, boiled and diced
- 1 cup green peas
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/4 cup chopped fresh cilantro
- Oil for frying
Instructions
- In a large bowl, mix 2 cups of all-purpose flour, 1/4 cup of vegetable oil, and 1 teaspoon of salt. Gradually add 1/2 cup of water and knead into a smooth dough. Cover with a damp cloth and set aside for 30 minutes.
- Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and sauté until they splutter. Add the chopped onions and green chilies, and sauté until the onions are translucent.
- Add the diced potatoes, green peas, and chopped carrots. Stir in 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1/2 teaspoon of red chili powder. Cook for 5-7 minutes, then remove from heat and let the mixture cool.
- Divide the dough into 6 equal portions and roll each portion into a 6-inch circle. Cut each circle in half to form two semi-circles.
- Take one semi-circle and form a cone by folding and sealing the edges with water. Fill the cone with the vegetable mixture and seal the open edge to form a triangle. 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 3-4 minutes per batch. Drain on paper towels.
- Serve the vegetable samosas hot with chutney or sauce of your choice. Enjoy!
Vegetable samosas are a popular Indian snack with a rich history dating back to the 13th century. Originating in the Middle East, they were introduced to the Indian subcontinent by traders. These savory pastries are filled with a delicious mixture of spiced potatoes, peas, and other vegetables, then wrapped in a crispy, golden-brown pastry shell. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have put their own unique spin on this classic dish, making it a staple in Indian cuisine. Today, the best vegetable samosas can be found in bustling street markets and authentic Indian restaurants, where they are often served with tangy tamarind chutney. The key to a perfect samosa lies in achieving the right balance of spices and achieving a crispy, flaky pastry shell. For a unique twist, some chefs also experiment with alternative fillings such as paneer or lentils, adding their own creative flair to this beloved snack.
50 min
12
150 calories
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