Vegetable Samosas
Crisp fried pastry triangles filled with spiced potatoes and peas.
Serves 8
Prep 1 hr
Cook 25 min
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons oil or ghee
- 1/2 cup cold water, plus more as needed
- 3 potatoes, boiled and crumbled
- 1/2 cup peas
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated ginger
- 1 green chili, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 3 cups oil for frying
Steps
Step 1. Mix the flour, salt, and 4 tablespoons of oil until crumbly. Add the water to make a stiff dough. Rest 30 minutes.
Step 2. Heat 1 tablespoon of oil, add the cumin seeds, ginger, chili, and spices for 30 seconds. Stir in the potato, peas, and salt and cook 3 minutes. Cool.
Step 3. Divide the dough into 8 balls and roll each into an oval. Cut in half, shape each half into a cone with a little water on the edge, fill, and seal.
Step 4. Heat the oil to 325°F. Fry the samosas in batches for 8 to 10 minutes until deep golden. Drain and serve with chutney.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.