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Vegetable Samosas Recipe

Name: Grandma's Kitchens Vegetable Samosas Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose flour; 4 tbs Ghee or vegetable oil; 0.5 tsp Salt; 0.5 cups Water; 2 cups Potatoes, boiled and mashed; 1 cup Green peas, boiled; 1 medium Onion, finely chopped; 1 tsp Ginger, grated; 1 to taste Green chili, finely chopped; 1 tsp Cumin seeds; 1 tsp Coriander powder; 0.5 tsp Garam masala; 1 tsp Salt; 2 tbs Fresh cilantro, chopped; 2 cups Oil for deep frying

Inspired by Grandma's Kitchen

Time1h 30m

Serves4

Crispy pastries filled with spiced vegetables.

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Frequently paired with

The best thing to pair and share with Vegetable Samosas

Selected to pour

Sake

Japanese rice wine, served warm or cold.

smooth · umami · slightly sweet

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Ingredients

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Dough

2 cups 00 bread flour

4 tbs Ghee or vegetable oil

1/2 tsp Celtic sea salt

1/2 cups Water

Filling

2 cups Potatoes, boiled and mashed

1 cup Green peas, boiled

1 medium Onion, finely chopped

1 tsp Ginger, grated

1 to taste Green chili, finely chopped

1 tsp Cumin seeds

1 tsp Coriander powder

1/2 tsp Garam masala

1 tsp Celtic sea salt

2 tbs Fresh cilantro, chopped

Frying

2 cups Oil for deep frying

Method

Dough Preparation

Make the Dough

In a mixing bowl, combine all-purpose flour, ghee (or vegetable oil), and salt. Mix well until the mixture resembles breadcrumbs.

Knead the Dough

Gradually add water, little by little, kneading it into a smooth and firm dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling Preparation

Cook the Filling

In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and sauté until they begin to splutter.

Add Vegetables

Add finely chopped onions, grated ginger, and chopped green chili. Sauté until the onions turn translucent.

Mix Spices

Stir in the boiled potatoes, green peas, coriander powder, garam masala, and salt. Mix well and cook for 5-7 minutes until everything is well combined.

Finish the Filling

Remove from heat and add chopped cilantro. Let the filling cool.

Assembling and Frying

Divide the Dough

After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin oval shape.

Form the Samosas

Cut the rolled oval in half. Take one half, form a cone by folding it, and seal the edge with a little water. Fill the cone with the vegetable filling and seal the top by pinching it together.

Heat the Oil

In a deep frying pan, heat the oil over medium heat until hot but not smoking.

Fry the Samosas

Carefully add the filled samosas to the hot oil. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove and drain on paper towels.

Serve

Serve hot with chutney or sauce of your choice.