Vegetable Samosa Filling
Packed with bold flavors and vibrant spices, this Vegetable Samosa Filling is the perfect cornerstone for crafting authentic Indian-style samosas or adding a savory twist to your favorite snacks. Made with tender, perfectly seasoned potatoes and sweet green peas, this recipe is elevated by aromatic cumin, coriander, and garam masala, along with a zingy hint of amchur (dry mango powder). Fresh ginger, garlic, and chilies (optional for heat) infuse every bite with an irresistible depth of flavor, while fresh cilantro finishes it off with a burst of brightness. This easy-to-make filling requires just 15 minutes of prep and is ready in 20 minutes, ensuring a quick and satisfying way to bring the taste of Indian street food into your kitchen. Ideal for stuffing pastries, wraps, or even as a flavorful side dish, this versatile filling is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 medium (about 500g) Potatoes
- 1 cup Green peas (fresh or frozen)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds (crushed)
- 1 tablespoon Ginger (minced)
- 2 cloves Garlic (minced)
- 1 small Green chilies (finely chopped, optional)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango powder)
- 1 teaspoon Salt
- 2 tablespoons Cilantro (fresh, finely chopped)
Instructions
Peel and dice the potatoes into small cubes.
Place the diced potatoes into a pot, cover with water, and boil until just tender (about 8-10 minutes). Drain and set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and crushed coriander seeds. Let them sizzle for 30 seconds until aromatic.
Stir in the minced ginger, garlic, and green chilies (if using). sauté for 1-2 minutes until fragrant.
Add turmeric powder, red chili powder, and garam masala. Stir well to combine the spices with the oil.
Add the boiled potatoes and green peas to the pan. Stir gently to coat the vegetables in the spice mixture.
Sprinkle in the amchur (dry mango powder) and salt. Mix thoroughly.
Cook the filling for another 5-7 minutes, stirring occasionally, until the potatoes and peas are well-coated and the mixture is slightly dry.
Remove the pan from heat and stir in the chopped cilantro.
Let the filling cool completely before using it for samosas.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 28.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 8645 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
