Mixed Vegetable Samosa Recipe
Half dozen crispy Samosas with Tamarind Date Chutney
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Chutney
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Add oil and mix well. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, mix the mashed potato, boiled peas, grated carrot, cumin seeds, coriander powder, garam masala, chopped green chili, and salt. Mix well and set aside.
Samosa Assembly
- 3
Shape the Samosas
Divide the rested dough into equal portions. Roll each portion into a ball and then flatten it into a circle. Cut the circle in half to form two semi-circles. Take one semi-circle, form a cone, and seal the edge. Fill the cone with the vegetable mixture and seal the open edge by pressing firmly.
Cooking
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Chutney Preparation
- 5
Make the Chutney
In a saucepan, combine tamarind paste, chopped dates, brown sugar, water, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened. Let cool before serving.
