Vegetarian Samosa

Ingredients

The original Indian Samosa typically includes minced meat or chicken in the filling. However, in this vegetarian adaptation, we replace the meat with a hearty combination of potatoes and peas, ensuring a delicious and satisfying experience for vegetarian food enthusiasts. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons ghee or clarified butter 2 tablespoons ghee or clarified butter
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste) 1/4 teaspoon red chili powder (adjust to taste)
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1/2 cup (75g) green peas, boiled 1/2 cup (75g) green peas, boiled
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and 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 the ghee or clarified butter over medium heat. Add the cumin seeds and let them splutter.
4. 4.
   Add the grated ginger and minced garlic to the pan and sauté for a minute until fragrant.
5. 5.
   Stir in the turmeric powder, coriander powder, garam masala, and red chili powder. Cook for another minute.
6. 6.
   Add the mashed potatoes, boiled peas, and salt to the pan. Mix well to combine all the ingredients and cook for 2-3 minutes. Remove from heat and let the filling cool.
7. 7.
   Divide the dough into small lemon-sized balls. Roll each ball into a thin circle of about 6 inches in diameter.
8. 8.
   Cut each circle in half. Take one semicircle and fold it into a cone shape, overlapping the straight edges. Seal the edges by applying a little water.
9. 9.
   Fill the cone with a spoonful of the potato and pea filling. Seal the top of the cone by pressing the edges together.
10. 10.
    Repeat the process for the remaining dough and filling.
11. 11.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches over medium heat until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
12. 12.
    Serve the Vegetarian Samosas hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable.
• Peas — If using frozen peas, thaw them before boiling.
• Ghee — For a vegan version, replace ghee with an equal amount of vegetable oil.
• All-purpose flour — Use a good quality flour for a crispy and flaky pastry.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the samosas.
• If the dough is too dry, add a little more water. If it's too sticky, sprinkle some flour while kneading.
• For a spicier version, increase the amount of red chili powder or add chopped green chilies to the filling.
• Serve the samosas immediately after frying for the best taste and texture.
• Leftover samosas can be reheated in a preheated oven at 180°C (350°F) for 10-15 minutes.

Serving advice

Serve the Vegetarian Samosas as an appetizer or snack. They pair well with mint chutney, tamarind chutney, or tomato ketchup.

Presentation advice

Arrange the samosas on a platter, garnish with fresh cilantro leaves, and serve with a side of chutney or sauce.