Samosa – India

Recipe: Vegetable Samosas

Samosas are a popular Indian snack that consists of crispy pastry filled with a savory mixture of spiced vegetables. They are a delightful treat enjoyed across India and beyond. This recipe will guide you through making delicious vegetable samosas at home.

Ingredients:

For the pastry:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon salt
• Cold water (for kneading)

For the filling:

• 3 medium-sized potatoes, boiled, peeled, and diced into small cubes
• 1 cup green peas (fresh or frozen)
• 1 small carrot, finely chopped (optional)
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1-inch piece of ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt to taste
• 2 tablespoons vegetable oil for sautéing
• Fresh coriander leaves, chopped (for garnish)
• Oil for deep frying

Instructions:

For the pastry:

1. In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil (or ghee).
2. Gradually add cold water, little by little, and knead the mixture into a smooth and firm dough. You’ll need approximately 1/2 to 3/4 cup of water.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes while you prepare the filling.

For the filling:

1. Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
2. Add the cumin seeds and crushed coriander seeds. Let them splutter for a few seconds.
3. Add the chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent.
4. Stir in the turmeric powder, ground coriander, ground cumin, and garam masala. Cook for 2-3 minutes until the spices become fragrant.
5. Add the diced potatoes, green peas, and chopped carrot (if using). Mix well.
6. Cook the mixture for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
7. Season with salt and garnish with fresh coriander leaves. Remove from heat and let the filling cool completely.

Assembly and frying:

1. Divide the rested dough into small lemon-sized balls and roll each ball into a smooth ball between your palms.
2. Roll out each ball into a thin oval or circle, about 6 inches in diameter. Cut the circle in half to create two semi-circles.
3. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
4. Fill the cone with a generous spoonful of the cooled vegetable mixture. Seal the open edge to form a triangle or pyramid shape. Ensure the edges are tightly sealed to prevent the filling from spilling out during frying.
5. Repeat the process with the remaining dough and filling.
6. Heat oil in a deep frying pan or a deep fryer to 350°F (180°C).
7. Carefully slide a few samosas into the hot oil and fry until they turn golden brown and crispy, usually about 4-5 minutes. Fry in batches, being careful not to overcrowd the pan.
8. Remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.
9. Serve hot with your favorite chutney, such as tamarind or mint-coriander chutney.

Enjoy your homemade vegetable samosas as a delicious snack or appetizer!