Description
Crispy Vegetable Samosas are a popular Indian snack featuring a flaky pastry filled with a spiced mix of potatoes, peas, and aromatic herbs and spices. These fried savory pastries make an excellent appetizer or snack, perfect for sharing at gatherings or enjoying with chutney or sauce.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup vegetable oil or melted ghee
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
Filling
- 2 medium potatoes, boiled, peeled, and diced
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 green chili, chopped (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For Frying
- Vegetable oil (for deep frying)
Instructions
- Make the Dough: In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil or melted ghee. Gradually add water little by little, kneading until you form a firm and smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes to relax the gluten.
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle. Then add the chopped onion, garlic, ginger, and green chili if using, sautéing for 2-3 minutes until the onions become soft and translucent.
- Add Spices: Stir in ground coriander, ground cumin, turmeric, and garam masala. Cook the mixture for about one more minute to release the spices’ flavors.
- Cook the Vegetables: Mix in the diced boiled potatoes and green peas, stirring to coat them well with the spices. Cook for 3-4 minutes, then season with salt, lemon juice, and fresh chopped cilantro. Remove from heat and let the filling cool completely.
- Assemble the Samosas: Divide the dough into equal portions and roll each into a thin circle. Cut each circle in half to form two semi-circles. Take one semi-circle and shape it into a cone by folding and sealing the edges with a bit of water.
- Fill the Cones: Spoon about 1-2 tablespoons of the cooled vegetable filling into the cone. Pinch and press the open edges together securely to seal the samosa. Repeat with the remaining dough and filling.
- Fry the Samosas: Heat vegetable oil in a deep frying pan or wok over medium heat. Once the oil is hot, gently slide in a batch of samosas. Fry them for about 4-5 minutes per batch, turning occasionally until they turn golden brown and crispy on all sides.
- Drain and Serve: Remove the fried samosas with a slotted spoon and drain on paper towels to remove excess oil. Serve hot, garnished with fresh cilantro if desired, alongside chutneys or sauces of choice.
Notes
- If you prefer baking to frying, you can brush the samosas with oil and bake them at 375°F (190°C) for 25-30 minutes or until golden and crisp.
- Ensure the filling is cooled before stuffing the dough to prevent it from becoming soggy.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for dough.
- Adjust green chili quantity based on your preferred spice level.
- Leftover samosas can be refrigerated and reheated in an oven or air fryer to retain crispiness.
