Samosa Veggie Recipe

Make dough

In a medium bowl whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbsp vegetable oil and rub into the flour until the mixture is crumbly. Gradually add 1/4 cup ice-cold water, mixing until a stiff but pliable dough forms. Do not overwork. Cover with a damp towel and rest 30 minutes.

Shape wrappers

Divide dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into an oval about 6 inches long and 1/8 inch thick. Cut each oval in half lengthwise to make two semi-circles. Keep covered to prevent drying.

Form cones

Take one semi-circle, brush the straight edge with a little water or cornstarch slurry. Fold into a cone by bringing the straight edges together and pressing to seal. Fill each cone with about 2–3 tablespoons of cooled filling (see filling directions). Wet the open edges and pinch firmly to seal into a triangular samosa shape. Repeat with remaining wrappers and filling.

Fry samosas

Heat 2 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry samosas in batches, turning occasionally, until golden brown and crisp, 3–5 minutes per batch. Drain on a wire rack or paper towels. For a lighter version, brush with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway, until golden.

Roast vegetables

Preheat oven to 425°F (220°C). In a bowl toss 2 cups diced potatoes, 1 cup cauliflower florets and 3/4 cup diced carrot with 1 tbsp oil, 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, 1/4 tsp red chili powder and 3/4 tsp salt. Spread on a rimmed baking sheet and roast 18–22 minutes until tender and lightly browned. Let cool slightly.

Cook spiced onions & combine

While vegetables roast, heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds; when they sizzle, add 3/4 cup chopped onion and sauté until translucent, 4–5 minutes. Add 1 tsp minced ginger and 1 tsp minced garlic; cook 30 seconds. Add roasted vegetables and 1/2 cup frozen peas, cook 2–3 minutes to heat through. Stir in 1 tbsp tamarind paste, 1 tsp lime juice and 2 tbsp chopped cilantro; adjust salt to taste. Remove from heat and cool to room temperature before filling wrappers.

In a small bowl whisk together 2 tbsp tamarind paste and 1/4 cup warm water until smooth. Add 2 tbsp brown sugar (or jaggery), 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp chili flakes. Taste and adjust sweetness or tang with more sugar or water. Refrigerate until ready; serve drizzled over samosas or as a dipping sauce.

In a blender or food processor combine 1 cup packed cilantro, 1/4 cup parsley (if using), 2 garlic cloves, 1 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a coarse sauce forms, scraping down the sides as needed. Adjust seasoning and oil to reach a spoonable, slightly loose consistency. Keep chilled until serving.

Arrange hot samosas on a platter. Drizzle or brush some tamarind chutney lightly over samosas and spoon chimichurri cilantro beside or over them for a fresh herbal contrast. Garnish with 1/4 cup fresh cilantro leaves. Offer plain yogurt mixed with 1 tsp chili oil as an optional cooling dip. Serve immediately.