Vegetable Samosa Recipe

Ingredients

For Dough

2 cups Maida or all-purpose flour
2 tbsp hot oil
Salt to taste
Water

For filling

2 potatoes
1 onion
1 carrot
½ cup peas
1 garlic (optional)
1 tsp cumin seeds
2 tsp finely chopped ginger
1 tsp turmeric powder
1 tsp mustard powder
5-6 chilies, finely cut
Spice powder (any garam masala)
Chopped coriander leaves
2 tbsp oil

Directions

Making the dough
Sieve the flour and make a well at its center. Add 2 tbsp hot oil into the well. Then mix it well. Add an adequate amount of water to prepare semi-hard dough and knead it well. Cover it and keep aside for about 15-20 minutes. When you start to make a covering for samosa, knead the flour again.

Make the filling

First cook potatoes and carrots and cut them into small pieces. Add cumin seeds, mustard seeds and turmeric powder in heated oil in a pan. When they begin to pop up, add onions to the oil and fry them, until they become translucent.

Then add fresh peas, garlic, ginger, chili and spice powder. Fry it for a few minutes. Then add cooked carrots and potatoes. Fry the mixture in a low heat, until it becomes semi-dry. Then add chopped coriander leaves and remove it from the heat. Let it cool down completely.

Now we have to stuff the filling in the dough to make a samosa. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. In the same way, make samosas with all the dough.


You can also add chopped cashews or raisins to the filling in order to give a rich flavor. Samosa can be made using the puff pastry that is available in the supermarkets. If you want to avoid high calories by frying, then bake the samosa in a pre-heated oven.