Vegetable Samosa Recipe

When I tasted a samosa for the first time, I just fell in love with it. Whenever I get a whiff of the delicious aroma of a samosa, I can't resist the temptation, and I simply must eat one. What is a samosa? It is a type of stuffed pastry, originally from South Asia and is thoroughly enjoyed in India, Pakistan, Bangladesh and Nepal.

It is particularly popular in North India and is served in almost every restaurant. It is one of those snacks that kids, teens and adults alike enjoy. It is a popular food item served at almost all celebrations and parties. A typical samosa is a triangular or tetrahedron-shaped pastry, stuffed with a spiced mixture of potatoes and peas.

It can also be filled with different types of vegetables, paneer, or cheese. Different types of stuffing like chicken, meat, etc., are also used to give it a personal touch. Traditionally, a samosa is fried, but people in many Western countries prefer to bake it. By now you must be eager to know how to make this wonderful vegetable samosa. Well, let's see!

Recipe for Vegetable Samosa

Ingredients

For the Dough

• 2 cups maida or all-purpose flour
• 2 tbsp hot oil
• Salt to taste
• Water

For the Filling

• 2 potatoes
• 1 onion
• 1 carrot
• ½ cup peas
• 1 garlic (optional)
• 1 tsp cumin seeds
• 2 tsp finely chopped ginger
• 1 tsp turmeric powder
• 1 tsp mustard powder
• 5-6 chilies, finely cut
• Spice powder (any garam masala)
• Chopped coriander leaves
• 2 tbsp oil

Directions to Make

Making the Dough

• Sieve the flour onto a plate and make a hole in the center.
• Pour 2 tbsp of hot oil into the well.

• Mix it well. Add an adequate amount of water to prepare dough that is semi-hard and knead it well.
• Cover it and keep it aside for about 15-20 minutes.

*When you start to make a covering for the samosa, remember to knead the dough again.

Making the Filling

• First, boil the potatoes, steam the carrots and cut them into small pieces.
• Put cumin seeds, mustard seeds and turmeric powder in a pan that contains the heated oil. When they begin to pop, add a chopped onion to the oil and fry it until it becomes translucent.

• Then add the fresh peas, garlic, ginger, chili and spice powder.
• Fry for a few minutes until they do not look raw.
• Then add the potatoes and carrot.
• Fry the mixture on low heat, until it becomes semi-dry.

• Then add chopped coriander leaves and take it off the flame. Let it cool down completely.

*You can also add chopped cashews or raisins to the filling in order to give it a rich flavor.

Stuffing the Filling

• Make lemon sized balls of the dough after kneading it again.
• Place the balls on a flat surface and press each with a rolling pin till they reach an average level of thickness.
• Now, cut each to make a semi-circle.

• Take one of the semi-circles. Dip your forefinger in water and line the edges of the semi-circle with the wet finger. Then fold it in such a way that it forms a cone.
• Add about 1 tbsp of the prepared filling and seal it firmly by folding the dough.
• Repeat the procedure with the other semi-circles.

Now all you have to do is heat enough oil in a deep frying pan. Deep-fry the samosas on medium heat, until they become crispy and golden brown. Serve them hot along with tomato ketchup or tamarind chutney.

If you want to avoid the intake of high calories by frying, then bake the samosa for about 25 minutes in an oven preheated to around 350 degrees. Use any method to make it, but you're sure to enjoy this scrumptious snack!