Here’s a recipe to make vegetable samosas at home:

Ingredients:

For the filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1 cup mixed vegetables (such as peas, carrots, corn), finely chopped
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon lemon juice
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves, chopped (optional)

For the pastry shell:

• 2 cups all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Water, as needed

For frying:

• Oil for deep frying

Instructions:

1. Prepare the filling:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onion, ginger, and garlic. Sauté until the onions turn golden brown.
• Add green chilies, turmeric powder, coriander powder, and garam masala powder. Mix well.
• Add mixed vegetables and cook for a few minutes until they become tender.
• Add mashed potatoes, salt, and lemon juice. Mix everything together and cook for a couple of minutes.
• Remove from heat and let the filling cool. Add chopped coriander leaves if desired.

1. Prepare the pastry shell:

• In a mixing bowl, combine all-purpose flour, salt, and oil. Mix well until the mixture resembles breadcrumbs.
• Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

1. Assemble the samosas:

• Divide the dough into small balls and roll each ball into a thin oval or circular shape.
• Cut the rolled dough in half. Take one half and fold it into a cone shape, overlapping the straight edges and sealing the edges with water.
• Fill the cone with the vegetable filling, making sure not to overstuff it.
• Moisten the edges of the cone with water and press to seal the samosa. Repeat the process with the remaining dough and filling.

1. Fry the samosas:

• Heat oil in a deep frying pan or pot over medium heat.
• Once the oil is hot, carefully slide in a few samosas at a time. Fry them until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
• Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.

1. Serve:

• Vegetable samosas are traditionally served hot with tamarind chutney or mint chutney. They can also be enjoyed on their own or with a cup of tea as a snack.

Enjoy your homemade vegetable samosas with their crispy exterior and flavourful vegetable filling!

The post Vegetable Samosa Recipe appeared first on Recipe Ideas 101.