Vegetable Samosa Recipe
People all over the world love the popular vegetarian Indian snack known as the vegetable samosa. Typically, a spicy mixture of potatoes, peas, and a combination of aromatic spices like chaat masala, cumin, coriander, turmeric, ginger, and garlic fills these triangular pastries. As a result of the filling being encased in a flaky pastry shell and being fried until golden brown, a delectable appetizer that is ideal for enjoying as a street food or snack is created. Samosas are a mainstay of Indian cuisine and have gained popularity across many different cultures. Vegetable samosas are a beloved and well-known snack because of their flavorful filling and crispy exterior.
Sure’s a recipe for vegetable samosas:
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon ajwain seeds (optional)
- 1/3 cup water
- 1 bowl of boiled, mashed potatoes
- 1 cup mixed vegetables (peas, carrots, beans, corn)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
Instructions:
- In a mixing bowl, combine flour, salt, and ajwain seeds (if using). Add oil and mix until it resembles breadcrumbs. Add water slowly and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
- In a pan, heat oil and add cumin seeds. Once they start to splutter, add mashed potatoes and mixed vegetables. Add coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 5-7 minutes. Let it cool.
- Divide the dough into equal-sized balls. Roll out each ball into a circle, about 6 inches in diameter. Cut each circle in half.
- Take one half-circle and fold it into a cone shape, sealing the edges with water. Fill the cone with the vegetable mixture, leaving some space on top. Seal the top by applying water on the edges and pressing down.
- Repeat the process with the remaining dough and filling.
- Heat oil in a deep frying pan. Once the oil is hot, add 2-3 samosas at a time and fry until golden brown. Drain on a paper towel to remove excess oil.
- Serve hot with chutney or ketchup. Enjoy!
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