Vegetable Samosas Recipe
Mixed vegetable parcels, mint and coriander chutney
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Ingredients
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Samosa Dough
Vegetable Filling
Mint and Coriander Chutney
Method
Samosa Dough Preparation
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Add the oil and rub it into the flour until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead to form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Vegetable Filling Preparation
- 2
Cook the Filling
In a skillet, heat a tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until translucent. Stir in the green chili, carrot, and sauté for another 2-3 minutes. Add the boiled mashed potatoes, green peas, garam masala, salt, and fresh coriander. Mix well and cook for another 3-4 minutes. Remove from heat and let it cool.
Assembling and Frying the Samosas
- 3
Shape the Samosas
Divide the dough into small balls. Roll each ball into a thin oval about 6 inches long. Cut the oval in half to form two semi-circles. Take one semi-circle, apply water along the edge, and fold it into a cone shape. Seal the edge well. Fill the cone with the vegetable filling and seal the open edge with water to secure.
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, gently slide the shaped samosas into the oil, making sure not to overcrowd the pan. Fry until they turn golden brown, about 5-7 minutes. Remove and drain on paper towels.
Mint and Coriander Chutney Preparation
- 5
Make the Chutney
In a blender, combine the fresh mint leaves, coriander leaves, green chili, lemon juice, salt, and water. Blend until smooth and adjust the consistency with more water if necessary. Transfer to a serving bowl.