Veg Samosa Recipe
Two savory triangular pastries filled with potatoes and peas, served with chutney
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Ingredients
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For the Samosa Filling
For the Samosa Dough
For Frying
For Serving
Method
For the Samosa Filling
- 1
- 2
- 3
Add Peas and Spices
Stir in the green peas, mashed potatoes, coriander powder, garam masala, and salt. Mix well and cook for about 5 minutes. Add chopped cilantro and mix again. Remove from heat and let it cool.
For the Samosa Dough
- 4
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Add 2 tablespoons of oil and rub it into the flour until crumbly.
- 5
Knead the Dough
Gradually add water, kneading until you form a smooth, firm dough. Cover it with a damp cloth and let it rest for 30 minutes.
Assembling the Samosas
- 6
Divide the Dough
After resting, divide the dough into small balls. Roll each ball into a thin oval shape.
- 7
Shape the Samosas
Cut the oval in half to form two semi-circles. Take one semi-circle, and fold it into a cone, sealing the edge with water. Fill the cone with the potato-pea filling and seal the open edge by pressing it firmly.
For Frying
- 8
Heat Oil
In a deep frying pan, heat 4 cups of oil over medium heat until hot.
- 9
Fry the Samosas
Carefully slide in the filled samosas in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
For Serving
- 10
Serve
Serve the hot samosas with a side of chutney for dipping.
