Vegetable Samosa
User Reviews
5
Vegetable Samosa
Description
This recipe includes making a basic dough from all-purpose flour, oil, salt, and optional ajwain, kneaded into a soft dough and rested briefly. The filling combines mashed potatoes seasoned with green chilies, ginger, salt, garam masala, chili powder, dry mango powder, green peas, and optional cashews, raisins, and fresh cilantro. The dough is rolled into circles, cut in half, and shaped into cones filled with the potato mixture, then sealed with water.
Deep frying in hot vegetable oil until golden brown creates samosas with a crisp outer layer and flavorful interior. The balanced spices and optional nuts or raisins add varying notes and texture contrasts.
Vegetable samosas make a tasty snack or appetizer and can be enjoyed with chutneys or yogurt-based dips. They are popular served warm and fresh but also reheat well.
Ingredients
Samosa Dough
- 1 cup all-purpose flour (maida)
- 2 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon ajwain optional
- 1/4 cup water you may need more
Samosa Filling
- 1 pound potato mashed
- 1-2 green chilies finely chopped
- 1/2 teaspoon ginger crushed
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mango powder (amchur), optional
- 1/2 cup green peas boiled
- cashews optional, few, chopped
- raisins optional, few
- 1 tablespoon cilantro finely chopped
- vegetable oil for frying
Instructions
Samosa Dough
- Mix together the flour, oil, salt, and ajwain.
- Then add the water a little at a time.
- Knead several times into a soft pliable dough.
- Cover it with a moist muslin cloth and keep aside for 15 minutes.
Samosa Filling
- Combine the mashed potatoes, green chilies, ginger, salt, and spices in a bowl, and mix well.
- Mix in the green peas, cashews, raisins, and cilantro, and set aside.
Samosas
- Make small balls of dough and roll them into circles with a diameter of 4 to 5 inches.
- Cut each circle in half. Take one semi-circle and fold it like a cone, using a drop of water to seal the edge.
- Place a spoonful of filling in the cone, and seal the third side using a drop of water.
- Heat the vegetable oil in a kadhai or deep pot over medium heat, and deep fry till golden brown.
- Remove the samosas from the oil and allow the excess oil to drain over paper towels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 88mg | 4% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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