Simplified vegetable samosa recipe with easy folding technique and authentic taste. A roller coaster of flavors packed in the crispy homemade samosa pastry.
You can prepare the homemade samosa pastry and filling yourself and get that hot samosa bursting with flavors on your plate within 60 minutes.
Serving
TOTAL TIME
12
50 minutes
Calories
305kcal
PREP
30 minutes
To make the flaky dough mix flour and water with seasonings.
water
ghee
cumin
salt
flour
Ingredients for scrumptious vegetable samosa filling.
onion
green chili
ginger
lemon juice
coriander seeds
peas
cilantro
garlic
cumin
seasonings
oil
potatoes
carrots
Make the dough by mixing flour, cumin, oil, and salt. Stir it, and gradually add water. Knead the dough until fully combined. Make it a firm dough. Cover and rest it.
In a pan fry ginger, garlic, and green chili paste. Let it sizzle, then add onions and sauté them until translucent.
Next, add ground spices and stir for a minute until the spices are combined and toasted.
Add peas and carrots to the pan, and stir fry for a few minutes.
Then add potato, sugar, and cilantro to the pan. Mix well.
Cover the pan with a lid and allow the filling to cook for 5-7 until the vegetables are soft and cooked through. Keep the heat low and stir at intervals as needed.
Remove from heat. Now, with the help of a potato masher, mash the potato so the filling has a more homogenized masala-like texture. Do a taste test and adjust salt and spices if needed.
Let the filling cool enough to handle, then divide the filling into 12 portions. Set aside.
1Divide the dough into 6 small balls of the same size.
Roll out a dough portion into a circle on a flat surface. Cut the circle in half to form a 2 semi-circle. Place vegetable filling in the center of both semi-circles.
Fold both sides of the dough over the filling in the center forming a triangle. Apply water along the edges of the dough to seal it. Then seal the bottom.
Heat oil in a wok and deep fry vegetable samosas on medium until golden brown and crispy. The samosa will take 4-5 minutes to fry. So be patient and let the pastry turn nicely golden.