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Samosa 50 1

Vegetable Samosas: Triangular pastries filled with spiced potatoes, peas, and onions

Get a gastronomic adventure through India where the fine dining combines with the bold flavours. Get lost in the delicacy of vegetable samosas, triangular dainties with a mix of spiced potatoes, peas, and onions in them. The secrets surrounding how to create such delicious crunchy golden-brown treats—an iconic item in the Indian cuisine—are unfolded in our recipe. The process of making these delectable pastries will be discussed in this guide whether you’re a seasoned samosa connoisseur or a culinary explorer. Get to know how to prepare savory fillings and fold pastry sheets to make samosas that will satisfy your appetite. Therefore, let’s collect the ingredients, heat the oil, and embark on the journey towards vegetable samosas’ magic in India!

Instruction:

How to make Vegetable Samosas:

Recipe by PayalCourse: SnacksCuisine: Vegetable samosa
Servings

12

servings
Prep time

45

minutes
Cooking time

30

minutes
Calories

250

kcal

Now turn around the kitchen and watch as we make delicious Vegetable Samosas. But we ’ ll know how to do it ourselves, and find out that you don ’ t need a lot of food to make the masterpieces of gourmet cuisine.

Ingredients

  • For the Samosa Filling:

  • 2 medium potatoes, peeled and diced

  • 1 cup peas, frozen or fresh

  • 1 medium onion, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1/4 teaspoon garam masala

  • 1 teaspoon salt

  • 1 tablespoon vegetable oil

  • For the Samosa Pastry:

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/4 cup water

  • 1/4 cup vegetable oil

Directions

  • Step 1: Prepare the Samosa Filling
    . Heat vegetable oil in a large saucepan over medium heat.
    . Saute sliced onions until translucent and slightly brown.
    . Sprinkle ground cumin, coriander, turmeric powder, and garam masala. Mix well to coat the onions in spices.
    . Add diced potatoes and peas. Cook for 5 to 7 minutes until potatoes are soft and the peas become tender.
    . Add salt and remove the mixture from the heat source. Allow it to cool completely.

  • Step 2: Make the Samosa Pastry
    . In a large bowl, combine all-purpose flour and salt.
    . Gradually add water and oil, mixing continuously until a dough forms.
    . Let the dough develop for about 5 -7 minutes and then knead gently until smooth and elastic.
    . Cover the dough with a damp cloth and let it rest for 30 minutes.
  • Step 3: Assemble and Fry the Samosas
    . Divide the dough into 12 equal balls.
    . Roll out each dough ball into a thin, circular sheet.
    . Next, put some of the cold samosa mix in the center of your pastry sheet.
    . Fold the pastry sheet into a triangle, ensuring the filling is securely enclosed.
    . Seal the edges of the samosa with a little water or a flour paste.
    . Make sure the deep fryer or large pot is heated up to 350 °F (175 °C).
    . In batches, fry samosa until brownish in color and crisp.
    . Drain the samosas on paper towels and serve hot with your favorite chutney or dipping sauce.

Tips:

  • To get some additional spice, sprinkle it with a small amount of red chilli powder.
  • Lover of the baked samosa; pre heat over at 400 ° F (200 ° C) and bake for 20-25 minutes or until a golden brown appearance.
  • Use water or flour paste to seal the samosa where it is joined with the edge of the patsy sheet.

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