Vegetable Samosa Recipe : Samosas are probably the most popular Indian appetizer and are often served as Snacks, Brunch and as Time pass item. The samosa originated in the Central Asia. Here, Learn the easy samosa recipe with step by step.
Vegetarian samosas originated in Uttar Pradesh. India’s popular snack that you can find in almost every bakery or chaat Bandi.
Preparation Time : 1 Hr, Cook Time : 15 Mins, Total Time : 1 hr 15 Mins
Recipe Type : Appetizer, Chaat, Street Food
Cuisine Type : North Indian
Servings : 10-15
Ingredients for Samosa:
For the Dough:
Maida : ½ Cup
Sooji (semolina flour) : ½ tsp
Salt : ¼ tsp
Oil : 1 ½ tsp
lukewarm water : 2 tsp
For the Filling :
Potatoes : 3
Cumin seeds : ½ tsp
Green chilies : 2
Green peas (frozen) : 1 /2 Cup
Coriander powder : 1 tsp
Amchur (mango powder) : 1 tsp
Garam masala : ¼ tsp
Salt : 1 tsp
Oil : 2 tsp
Potatoes : Boiled, peeled and chopped into very small cubes
Green chilies : Chopped
How to Prepare Samosa Dough :
- Mix the flour, Sooji, salt, oil and salt together to make a soft dough.
- knead the dough for about 1 to 2 Mins to make the dough smooth.
- Set the dough aside and cover it with Half Wet cloth. Let the dough sit for at least 15 Mins.
Preparation of Samosa Filling :
- Heat the oil in a frying pan on High heat.
- Add cumin seeds as it cracks, add green chilies, coriander powder and stir for few seconds.
- Next add green peas and turn heat to medium and stir until tender.
- Add the potatoes and stir-fry for about 4 minutes. Add Garam masala and amchur powder stir for a minute.
- Let the filling cool to room temperature.
Vegetable Samosa Recipe
- Take 2 tablespoons of water and 1 tablespoon of maida flour to make a paste and keep aside. Knead the dough for a minute.
- Divide the dough into 4 equal parts and make into balls and roll each ball into 6-inch diameter circles and cut each circle in half.
- Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
- Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
- Continue filling the rest of the samosas and heat about 1-1/2 inch of the oil in a frying pan on medium heat. Place the samosas in the frying pan a few at a time.
- After samosas are floating on top of the oil turn them slowly. Fry the samosas until they turn into light golden-brown color on all sides.
- Serve with chutney or mint sauce.
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