Veggie Samosa
Crispy, golden, and brimming with flavor, these Veggie Samosas are a delightful take on an Indian classic that's sure to impress any crowd. Featuring a perfectly spiced filling of tender potatoes, peas, and aromatic seasonings like cumin, garam masala, and turmeric, each bite delivers a harmonious blend of savory and spicy notes. The flaky pastry dough, infused with carom seeds, adds an irresistible crunch that contrasts beautifully with the warm, comforting filling. Whether enjoyed as an appetizer, snack, or party pleaser, these samosas are a celebration of bold flavors and homemade goodness. Serve them piping hot with your favorite chutney or dipping sauce for an unforgettable culinary experience. Perfect for vegetarians and ideal for festive occasions, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Carom seeds (Ajwain)
- 1 teaspoons Salt
- 5 tablespoons Vegetable oil
- 0.75 cups Water
- 2 medium Potatoes, boiled and diced
- 0.5 cups Green peas
- 1 teaspoons Cumin seeds
- 1 teaspoons Coriander powder
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 optional Green chilies, finely chopped
- as needed Vegetable oil, for frying
Instructions
In a mixing bowl, combine all-purpose flour, carom seeds, 1 teaspoon salt, and 5 tablespoons oil. Rub the oil into the flour until the mixture resembles breadcrumbs.
Gradually add water and knead into a firm dough. Cover with a damp cloth and set aside for 20 minutes.
In a pan, heat 2 tablespoons oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add boiled and diced potatoes and green peas to the pan. Stir well.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix to combine the spices with the potatoes and peas.
Cook for about 5-7 minutes, stirring occasionally, until the peas are tender.
Remove from heat and stir in chopped cilantro and green chilies. Let the filling cool to room temperature.
Divide the dough into 6 equal portions and roll each portion into a ball.
Roll out each ball into a thin oval sheet, about 6-7 inches long.
Cut the sheet in half to form two semi-circles.
Take one semi-circle, apply water on the straight edge, and fold it into a cone shape, pressing the edges to seal.
Fill the cone with prepared vegetable filling, leaving a little space at the top to seal.
Apply water on the open edges and bring them together to seal the samosa completely.
Repeat the process with the remaining dough and filling.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add a few samosas at a time.
Fry the samosas until they are golden brown and crispy, turning occasionally for even cooking.
Remove the samosas from the oil and drain on paper towels to remove excess oil.
Serve hot with chutney or sauce of choice.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 42.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1492 mg | 32% | |
*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.
