Vegetable samosas are a popular Indian snack filled with a savory mixture of vegetables and spices, wrapped in a crispy pastry shell. Vegetable samosas are loved for their combination of textures and flavors, with the crispy pastry shell and the spiced vegetable filling providing a delicious and satisfying snack. They are a staple in Indian cuisine and are also enjoyed in many other parts of the world.
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:
- 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.
- 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.
- 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.
- 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.
- 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!
