Vegetable Samosa

Filed under Vegetarian
4, 19 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4, 19 reviews

Posted by
Posted on 20, Apr 2013
Serving 4-5 people
Ready in 45-60 minutes
Post Views 8.5 K views
Post Rating 4.00 out of 5 , from 19 reviews
Click here to view the recipe in Malayalam - Opens new tab.

For Samosa Cover:

  • All-purpose flour - 1 cup
  • Vegetable oil - 2 Tablespoon
  • Salt to taste
  • Water to knead the flour

For filling:

  • Potatoes,medium sized - 2 Nos, cubed
  • Fresh or Frozen Green peas - ¼ cup
  • Finely chopped Ginger - ¼ Teaspoon
  • Kashmiri red chilli powder - 1 Teaspoon
  • Coriander powder - ½ Teaspoon
  • Cumin seeds - ¼ Teaspoon
  • Kasuri methi ~ Dry Fenugreek leaves - 1 pinch
  • Lemon juice - ¼ Teaspoon
  • Garam masala - ½ Teaspoon
  • Chopped coriander leaves - 1 Tablespoon
  • Vegetable oil - for deep frying + 2 Teaspoon
  • Salt to taste

Initial Preparation:

  1. In a bowl, add in the ingredients mentioned in 'For Samosa Cover' except water and mix well. Then add in water little by little and make a soft dough. Set aside for 15-20 minutes.
  2. Cook the cubed potatoes and set aside.

Filling Preparation:

  1. Heat 2 teaspoon oil in a pan, add cumin seeds and fry till brown on low heat.
  2. Add in the chopped ginger, kashmiri chilli powder, coriander powder and saute for a few seconds on low heat
  3. Add the cooked potato and green peas. Mix well and stir over medium heat for 2-3 minutes.
  4. Add in the kasuri methi, garam masala, coriander leaves, lemon juice, salt and mix well. Remove from heat and set aside.

Samosa Preparation:

  1. Divide the dough into small lemon sized balls. Roll each ball using a rolling pin and make thin round shapes(like chappathi). Divide it into two by cutting through the center.
  2. Take each piece and fold it into cone shape, seal along the fold.
  3. Now place this cone between your thumb and index finger and place sufficient filling inside. Seal the edges to enclose the stuffing.
  4. Repeat the process with rest of the balls and set aside.

Frying Samosa's:

  1. Heat enough oil to deep fry the samosa, place 2-4 samosa's to the hot oil at a time and fry until golden brown on low heat. In between, flip them carefully to the other side for proper frying.
  2. Transfer to a paper towel, and serve hot.
4, 19 reviews

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