Vegetable Samosa
Indulge in a crispy and flavorful delight with this vegetable samosa recipe. Bursting with aromatic spices and a savory filling, these irresistible treats are perfect for any occasion.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Plain Flour
- 3 tbsp Oil
- 1/2 tsp Salt
- 1/2 tsp Ajwain Seeds
- Water (as needed)
- 150 g Potatoes (peeled and diced)
- 100 g Carrots (peeled and diced)
- 100 g Peas
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt (to taste)
Instructions
- 1
In a mixing bowl, combine the plain flour, vegetable oil, salt, and ajwain seeds. Mix well.
- 2
Gradually add water and knead the mixture to form a smooth dough. Cover it with a damp cloth and let it rest for 30 minutes.
- 3
While the dough is resting, prepare the filling. Heat some oil in a pan, add cumin seeds, and let them splutter.
- 4
Add the diced potatoes, carrots, and peas to the pan. Cook them until they are tender.
- 5
Add the coriander powder, garam masala, red chilli powder, turmeric powder, and salt to the cooked vegetables. Mix well and cook for a few more minutes. Remove from heat and let it cool.
- 6
After 30 minutes, divide the dough into small portions and roll each portion into a thin oval or circle.
- 7
Cut each oval/circle in half to form two semi-circles.
- 8
Take one semi-circle, fold it into a cone shape, and seal the edge with a little water.
- 9
Fill the cone with the prepared vegetable filling.
- 10
Seal the open edge of the cone to form a triangular samosa. Press the edges to ensure they are sealed properly.
- 11
Heat oil in a deep frying pan over medium heat. Once hot, gently slide the samosas into the hot oil and fry until they turn golden brown and crispy.
- 12
Remove the fried samosas from the oil and drain excess oil on a paper towel.
- 13
Serve the delicious Vegetable Samosas hot with chutney or sauce of your choice.