Homemade Spiced Vegetable Samosas

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (60ml) ghee or melted butter 1/4 cup (60ml) ghee or melted butter
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (80g) green peas, boiled 1/2 cup (80g) green peas, boiled
• 1/2 cup (60g) carrots, finely chopped 1/2 cup (60g) carrots, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional) 1/2 teaspoon red chili powder (optional)
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, ghee or melted butter, and salt. Mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add minced garlic and grated ginger to the pan and sauté for a minute until fragrant.
5. 5.
   Add chopped onions and cook until they turn translucent.
6. 6.
   Add chopped carrots and cook for a few minutes until they soften slightly.
7. 7.
   Add boiled and mashed potatoes, boiled green peas, ground coriander, garam masala, turmeric powder, red chili powder (if using), and salt. Mix well and cook for 2-3 minutes.
8. 8.
   Remove the filling from heat and let it cool completely.
9. 9.
   Preheat the oven to 200°C (400°F).
10. 10.
    Divide the dough into small lemon-sized balls. Roll each ball into a thin circle.
11. 11.
    Cut the circle in half. Take one half and fold it into a cone shape, overlapping the edges.
12. 12.
    Fill the cone with the vegetable filling and seal the top edge by pressing it gently.
13. 13.
    Repeat the process with the remaining dough and filling.
14. 14.
    Place the samosas on a baking tray lined with parchment paper.
15. 15.
    Brush the samosas with a little oil for a golden color.
16. 16.
    Bake in the preheated oven for 20-25 minutes or until the samosas turn golden brown and crispy.
17. 17.
    Garnish with freshly chopped coriander leaves.
18. 18.
    Serve hot with mint chutney or tamarind chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth and creamy texture for the filling.
• Ghee — Ghee adds a rich flavor to the pastry. If you prefer a vegan version, you can substitute ghee with vegetable oil.

Tips & Tricks

• To achieve a crispy texture, make sure the samosas are rolled thin and sealed tightly.
• If you prefer a spicier filling, increase the amount of red chili powder or add chopped green chilies.
• Serve the samosas immediately after baking for the best taste and texture.
• You can make the samosas in advance and freeze them. Just thaw them before baking.
• Experiment with different fillings such as paneer (Indian cottage cheese) or minced meat for variation.

Serving advice

Serve the homemade spiced vegetable samosas as an appetizer or snack. They are perfect for parties, potlucks, or as a tea-time treat. Accompany them with mint chutney, tamarind chutney, or tomato ketchup for dipping.

Presentation advice

Arrange the golden-brown samosas on a platter, garnished with fresh coriander leaves. Serve them alongside small bowls of chutney for a visually appealing presentation.