Vegetable Samosas are tasty, crispy, deep fried snacks/ appetizers perfect for a rainy day. It’s a favourite snack among people of all ages and best served with masala tea and tamarind chutney.
I had always thought making samosas was a very difficult job until I tried out this recipe. If you follow the cooking instructions given below, you can make delicious samosas at home. Though I have used potato stuffing, you can add steamed vegetables like carrot, beans, peas along with potatoes and make vegetable samosa. Samosas can also be made with any kind of meat. If you want you can make the samosas in advance for guests and then double fry them before serving.
Ingredients
For outer cover
- 1 cup All-purpose flour/ maida
- 1 tbsp. Oil
- ½ tsp. Salt
For the potato filling
- 1 no. Onion
- 1 no. Green chilli
- ½ inch Ginger piece
- 3 nos. Potatoes
- Coriander leaves, few
- 1 tsp. Chilli powder
- ¼ tsp. Turmeric powder
- 1 tsp. Coriander powder
- ½ tsp. Cumin powder
- Lemon juice, to taste
For the seasoning
- 1 tbsp. Oil
- 1 tsp. Cumin seeds
Oil, for deep frying
Method
- In a bowl mix together all-purpose flour, salt and oil nicely with your fingertips. The flour should be well mixed with the oil. This is done to get crispy samosas. Then add water little at a time and make stiff dough.
- Cover it with a damp cloth and let the dough rest for 20 minutes.
- To prepare the filling, first pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
- Finely chop onions, ginger and green chilli.
- Heat oil in a pan, add cumin seeds, when it sizzles, add onions, ginger, green chillies and sauté until onions turn transparent.
- Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt needed. Mix well and cook for 2-3 minutes.
- Add cubed potatoes, coriander leaves and mix well. Switch off the flame.
- Add few drops of lemon juice to taste. Now our potato stuffing is ready.
- Make balls from the dough depending on the size of samosas needed.
- Now take a ball of dough and roll it out very thinly in an oval or round shape. Cut it into half.
- Wet the straight side with little water using your fingertips.
- Fold it in such a way that you get a cone. First bring one edge to the centre, then bring the other edge and place it overlapping the first. This will form a cone shape.
- Fill the cone with potato stuffing. Now wet the circumference of the cone with water using your finger tips for sticking. Stick together and fold it.
- Now repeat the same process for the rest of the dough.
- Heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the samosas.
- Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
- Fry the rest of the samosas in the same way.
- Serve Samosa with green chutney or tomato ketchup.
