Vegetable Samosa (2 Pcs) Recipe

Make dough

In a bowl combine 1 cup all-purpose flour, 1 tsp semolina and 1 tsp salt. Add 2 tbsp oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add cold water, a few tablespoons at a time, and bring dough together. Knead briefly (about 2–3 minutes) until smooth and slightly firm. Cover with a damp cloth and rest for 20–30 minutes.

Prepare potatoes and peas

If not already done, boil and mash the potatoes coarsely: they should be broken into small chunks rather than smooth puree (about 2 cups once mashed). If using frozen peas, blanch in boiling water for 1–2 minutes then drain. If using fresh peas, cook until tender. Drain well.

Temper spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. When hot, add 1 tsp mustard seeds. Once they begin to pop, add 1 tsp cumin seeds and sauté 10–15 seconds until aromatic. Add 1 finely chopped green chili, 1 tsp grated ginger and sauté 15–20 seconds.

Cook filling

Add the cooked peas and turmeric powder, 1 tsp, stirring to combine. Add the roughly mashed potatoes (about 2 cups) to the pan and mix gently so you retain some texture. Add 1 tsp coriander powder, 1 tsp garam masala, 1 tsp red chili powder and 1 tsp salt. Stir and cook 2–3 minutes to let spices blend. Remove from heat and add 2 tbsp chopped fresh coriander and 1 tsp amchur or lemon juice. Adjust seasoning to taste. Let the filling cool to room temperature before assembling (about 10–15 minutes).

Divide dough and roll

After resting, divide the dough into two equal portions. Roll each portion into a ball and flatten slightly. On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, roughly 2 mm thick.

Cut and form cones

Cut each oval in half lengthwise to form two semi-ovals. Take one semi-oval with the straight edge nearest you and brush the cut straight edge lightly with the flour slurry (2 tsp flour mixed with 2 tsp water). Fold the straight edge over to form a cone, pressing the edges to seal and leaving the top open. Repeat for the other semi-ovals so you have two cones (one cone per samosa).

Fill and seal

Spoon the cooled potato-pea filling into each cone, filling to about 3/4 full. Do not overfill. Brush the open edges with a little slurry and pinch firmly to seal the triangle shape, ensuring there are no gaps. Tuck and press edges so the samosa holds a triangular form. Use a little extra flour slurry if needed.

Heat oil

Pour about 2 cups neutral oil into a deep frying pan or kadai (enough for 1–1.5 inch depth) and heat over medium heat. Test oil by dropping a small piece of dough; it should sizzle and rise gently. Maintain oil temperature around 325–350°F (160–175°C) for even cooking.

Fry samosas

Gently slide the samosas into the hot oil, a couple at a time to avoid crowding. Fry, turning occasionally, for 6–8 minutes until golden brown and crisp on all sides. Adjust heat as necessary so they cook through without burning. Use a slotted spoon to transfer samosas to a plate lined with paper towels to drain excess oil.

Serve

Let samosas rest 1–2 minutes and serve warm. Garnish with extra chopped coriander if desired. Serve with chutney (mint or tamarind) or ketchup.