Vegetable Samosas Recipe
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping.
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Ingredients
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Pastry
Filling
Dipping Sauce
Method
Pastry Preparation
- 1
Make the Pastry Dough
In a mixing bowl, combine all-purpose flour, ghee or oil, and salt. Mix well. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a pan, heat a little oil and sauté the chopped onions until golden brown. Add the grated ginger, green chili, and spices (cinnamon, coriander, cumin, and salt). Stir for a minute. Add the mashed potatoes and peas, mix well, and cook for a few minutes. Stir in chopped coriander leaves, then remove from heat and let cool.
Assembling the Samosas
- 3
Shape the Samosas
Divide the dough into equal portions and roll each into a ball. Roll out each ball into a thin oval. Cut the oval in half to form two semi-circles. Take one semi-circle, form a cone shape, sealing the edge with a little water. Fill the cone with the potato-pea mixture and seal the top edges by pinching them together. Repeat for all dough portions.
Frying the Samosas
- 4
Fry the Samosas
Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy. Remove and drain on paper towels.
Making the Dipping Sauce
- 5
Prepare Tamarind Chutney
In a saucepan, combine tamarind paste, jaggery or brown sugar, and water. Cook over low heat until the jaggery dissolves. Add salt to taste. Let it cool before serving.
