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.
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
For the pastry:
- In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil (or ghee).
- 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.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes while you prepare the filling.
For the filling:
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the cumin seeds and crushed coriander seeds. Let them splutter for a few seconds.
- Add the chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent.
- Stir in the turmeric powder, ground coriander, ground cumin, and garam masala. Cook for 2-3 minutes until the spices become fragrant.
- Add the diced potatoes, green peas, and chopped carrot (if using). Mix well.
- Cook the mixture for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Season with salt and garnish with fresh coriander leaves. Remove from heat and let the filling cool completely.
Assembly and frying:
- Divide the rested dough into small lemon-sized balls and roll each ball into a smooth ball between your palms.
- 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.
- Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
- 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.
- Repeat the process with the remaining dough and filling.
- Heat oil in a deep frying pan or a deep fryer to 350°F (180°C).
- 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.
- Remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.
- Serve hot with your favorite chutney, such as tamarind or mint-coriander chutney.
Enjoy your homemade vegetable samosas as a delicious snack or appetizer!