Vegetable Samosa Recipe
Homemade pastries stuffed with potatoes and fresh green peas. Served with tamarind and mint chutney (2 pcs)
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Ingredients
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Dough Ingredients
Filling Ingredients
Chutney Ingredients
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour, caraway seeds, and salt. Add oil and mix until the mixture resembles breadcrumbs. Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add grated ginger, green chili, and boiled peas. Mix well and cook for 2-3 minutes. Add mashed potatoes, coriander powder, garam masala, and salt. Stir to combine and cook for another 2-3 minutes. Remove from heat and let the filling cool.
Assembling Samosas
- 3
Shape the Samosas
Divide the rested dough into equal portions. Roll each portion into a ball and then flatten it into a circle about 6 inches in diameter. Cut the circle in half to form two semi-circles. Take one semi-circle, and create a cone shape by folding it over itself, sealing the edge with a little water. Fill the cone with the potato-pea mixture and seal the open edge by pressing it together.
Frying Samosas
- 4
Fry the Samosas
In a deep frying pan, heat oil on medium heat. Once the oil is hot, gently add the samosas in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Preparing Chutney
- 5
Make the Chutney
In a small saucepan, combine tamarind paste, sugar, and water. Heat over medium heat until the mixture thickens slightly. For the mint chutney, blend mint leaves, cilantro, green chili, and lemon juice in a blender until smooth. Add water if necessary to achieve desired consistency.
