Vegetable Samosa Recipe
Delicately spiced potatoes and black chickpeas, herbs stuffed in a light pastry, served with chutney.
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Ingredients
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Filling Ingredients
Method
Preparation and Cooking Instructions
Prepare the Filling
Boil the potatoes until tender. Once cooled, peel and mash them in a bowl. Add the cooked black chickpeas, finely chopped onion, green chili, cumin seeds, garam masala, chopped coriander leaves, and salt. Mix well until all ingredients are combined.
Make the Dough
In a large bowl, combine 2 cups of all-purpose flour, 2 tbsp of oil, and a pinch of salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
Shape the Samosas
Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin circle. Cut the circle in half to form two semi-circles. Take one semi-circle, fold it into a cone shape, and seal the edges with water. Fill the cone with the potato and chickpea mixture and seal the open edge. Repeat for all dough portions.
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches and fry until golden brown and crispy. Remove and drain on paper towels.
Serve
Serve the vegetable samosas hot with chutney of your choice.