Vegetable Samosa

5 from 1 vote

This vegetable samosa will soon become your favourite, it will remind of the monsoon rain and has a chaat like sweet, spicy and tangy delight.

Course Appetizer

Cuisine Indian, Pakistani

Keyword Vegetable samosa

Prep Time 30

Cook Time 25

Total Time 55

Servings samosa

Calories 305kcal

Make the dough by mixing flour, cumin, oil, and salt. Stir it, and gradually add water to 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 ingredients in the ground spices list and stir it for a minute then add peas and carrots to the pan. Stir fry for 2 minutes.
Then add potato, lemon juice, 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 homogenised 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.

Divide 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.
Apply water along the edges. Fold both sides of the dough over the filling in the center forming a triangle. Then seal the bottom flat surface as well. Firmly press the sealed ends to make sure it is secure. (Watch the video.)
Repeat to make 12 samosas.

Heat oil in a wok and deep fry samosas on medium heat for 4-5 minutes until golden brown and crispy.

Cumin: Craway or ajwain is traditionally used in samosa as it also aids digestion, I used cumin to keep it simple.
Ghee: Substitute ghee with oil in this recipe.
Salt: As the potatoes are boiled in salty water, you'll need to taste test the filling to make sure of enough seasoning.
Potatoes: Wash boil and peel the potatoes.
Peas: I have used frozen peas here you can use boiled ones as well. Avoid fresh peas as they will take too long to cook.
Carrots: Use red carrots for the best taste. Use frozen diced carrot or steam it or freeze your fresh carrot for a while. The fresh carrot takes too long to cook, so steamed or frozen carrots work best for this recipe.
Lemon juice: I've added lemon juice for a touch of tanginess You can substitute with amchoor powder, anar dana powder, or even some imli pulp.
Oil: Use vegetable or olive oil to fry.
Storage: It's best to refrigerate samosas, as they contain potatoes which can spoil in warm climate. Avoid leaving them at room temperature for more than 4 hours. Refrigerated samosas will last for 2 to 3 days.