Veg Samosa Recipe
Crisp, deep-fried turnovers with seasonal potatoes and peas
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Mix well.
- 2
Add Oil
Add the oil to the flour mixture and rub it in with your fingers until it resembles coarse crumbs.
- 3
Make the Dough
Gradually add water, a little at a time, and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 4
Prepare Filling
In a mixing bowl, combine the boiled and mashed potatoes, green peas, grated ginger, chopped green chili, cumin seeds, coriander powder, garam masala, and salt. Mix until well combined.
Assembling Samosas
- 5
Roll Out Dough
Divide the rested dough into equal-sized balls. Roll each ball into a circle about 6 inches in diameter.
- 6
Cut and Shape
Cut the circle in half to form two semi-circles. Take one semi-circle and form a cone by folding it along the straight edge, sealing the edge with a little water.
- 7
Fill the Cone
Fill the cone with the potato and pea mixture, leaving some space at the top. Seal the open edge by pressing it together with wet fingers.
- 8
Repeat
Repeat the process for the remaining dough and filling.
Frying Samosas
- 9
Heat Oil
In a deep frying pan, heat oil over medium heat until hot.
- 10
Fry Samosas
Carefully add the prepared samosas to the hot oil, a few at a time. Fry them until they are golden brown and crispy, turning occasionally.
- 11
Drain and Serve
Remove the fried samosas with a slotted spoon and drain them on paper towels. Serve hot with chutney or sauce.
