Delicious Vegetable Samosas with Spiced Potato Filling
Indulge in these exquisite Vegetable Samosas, a cherished and flavorful snack from India that brings joy to any meal or celebration. These crispy, golden brown pastries are filled with a delightful mixture of perfectly spiced potatoes and garden-fresh peas, making them an irresistible treat. The versatility of samosas allows them to be customized to your taste, ensuring that each bite is a unique experience. Served alongside tangy chutneys or rich sauces, these delectable morsels are ideal for parties, tea time, or even as a satisfying lunch. Enjoy the art of samosa-making and impress your family and friends with your culinary skills!
N/A
Servings
180
Calories
20
Ingredients
Ingredients
plain flour
8 ounces (for pastry)
cooking oil
4 tablespoons (for pastry)
salt
1/2 teaspoon (for pastry)
water
as needed (for making dough)
large potatoes
4 (boiled in their skin and cubed)
frozen peas
5 ounces (thawed)
cooking oil
3 tablespoons (for frying the filling)
cumin seeds
1 teaspoon (for tempering)
asafoetida powder
1/4 teaspoon (optional, for flavor)
ginger
1 inch piece (peeled and grated)
green chilies
2 (finely chopped)
curry powder
2 teaspoons
coriander powder
1 teaspoon
chili powder
1/2 teaspoon
lemon juice
1 tablespoon (or amchoor (dry mango powder))
cumin seed
1 teaspoon (dry-roasted and coarsely ground)
garam masala
1 teaspoon
salt
1 1/2 teaspoons (to taste)
fresh coriander leaves
1 handful (de-stalked and chopped)
oil
as needed (for deep frying)
Instructions
1
Start by preparing the filling: Cool the boiled potatoes, peel, and cut them into small cubes.
2
In a wok or frying pan, heat 3 tablespoons of oil over medium heat.
3
Add 1 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida powder, allowing the seeds to splutter and turn a light golden brown.
4
Incorporate the grated ginger and finely chopped green chilies. Sauté for about a minute until fragrant.
5
Gently fold in the cubed potatoes and frozen peas. Sprinkle with 1 1/2 teaspoons salt, the coriander powder, roasted cumin powder, garam masala, chili powder, and curry powder. Mix thoroughly to ensure all ingredients are evenly coated with the spices.
6
Cook on low heat for 5-6 minutes while stirring gently, being careful not to mash the potatoes. Taste and adjust salt and seasoning as needed. Stir in 1 tablespoon of lemon juice and the chopped coriander leaves. Remove from heat and allow the mixture to cool.
7
Next, make the pastry: In a mixing bowl, combine 8 ounces of plain flour, 1/2 teaspoon of salt, and 4 tablespoons of cooking oil. Rub the mixture with your fingers until it resembles breadcrumbs.
8
Gradually knead the flour mixture into a firm dough, adding water a little at a time. If using a food processor, blend until smooth. After the initial kneading, let the dough rest for 20 minutes, then knead again until it’s smooth and pliable.
9
To assemble the samosas, create a glue by mixing 1 tablespoon of plain flour with 2-3 tablespoons of water to form a thick paste. Set it aside.
10
Divide the dough into 8-9 equal portions and roll each into a ball, covering them with a damp cloth to prevent drying.
11
Take one ball at a time and roll it out on a floured surface into a circle about 7-8 inches in diameter and 2-3 mm thick. Cut the circle in half to create two semi-circles.
12
Hold one semi-circle in your palm, bringing the edges together to form a cone. Brush a thin layer of the flour glue on one edge and press the other edge down to seal it securely.
13
Fill the cone with approximately 2 tablespoons of the cooled potato mixture. Leave enough space at the open edge to seal the top securely. Apply more glue and gently press to enclose the filling.
14
Repeat the process for the remaining dough and filling, placing the finished samosas on a tray covered with a damp cloth to keep them from drying.
15
Heat oil for deep frying in a wok or karahi to medium heat (approximately 350°F or 175°C). To test the oil, drop a small piece of dough in; it should sizzle and float to the top.
16
Carefully fry the samosas in batches, ensuring not to overcrowd the pan. Fry until golden brown and crisp, turning occasionally for even cooking. Remove the samosas and place them on kitchen paper to absorb excess oil.
17
Serve hot with Green Mango Chutney, Mint Chutney, or Tomato Ketchup for an exciting flavor burst.
Nutrition Information
9g
Fat
27g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main filling for these Vegetable Samosas?
The filling is made of a delightful mixture of perfectly spiced potatoes and garden-fresh peas.
What ingredients are used for the samosa pastry?
The pastry consists of 8 ounces of plain flour, 4 tablespoons of cooking oil, 1/2 teaspoon of salt, and water as needed to form a firm dough.
How long should the samosa dough rest?
The dough should rest for 20 minutes after initial kneading to ensure it becomes smooth and pliable.
What temperature is recommended for deep frying the samosas?
The oil should be heated to medium heat, which is approximately 350 degrees F or 175 degrees C.
How many calories are in a serving of these vegetable samosas?
Each serving contains 180 calories.
What is the fat content per serving?
The fat content is 9 grams per serving.
How many carbohydrates are in these samosas?
There are 27 grams of carbohydrates in each serving.
What is the protein content of the samosas?
Each serving provides 2.7 grams of protein.
How do you prepare the potatoes for the filling?
Boil the potatoes in their skin, let them cool, then peel and cut them into small cubes.
What spices are used to season the potato filling?
The filling uses cumin seeds, asafoetida, ginger, green chilies, coriander powder, roasted cumin powder, garam masala, chili powder, and curry powder.
How do you seal the samosas to prevent them from opening?
Create a glue by mixing 1 tablespoon of plain flour with 2-3 tablespoons of water and apply it to the edges before pressing them together.
How thin should the samosa pastry be rolled?
The pastry should be rolled into a circle about 7-8 inches in diameter and approximately 2-3 mm thick.
Can I use amchoor instead of lemon juice?
Yes, the recipe allows for the use of either 1 tablespoon of lemon juice or amchoor (dry mango powder).
How many green chilies does the recipe call for?
The recipe requires 2 finely chopped green chilies.
What is the purpose of the cumin seeds in the filling?
Cumin seeds are used both for tempering in hot oil and as a dry-roasted, coarsely ground powder for flavor.
How do you test if the frying oil is hot enough?
Drop a small piece of dough into the oil; if it sizzles and floats to the top immediately, the oil is ready.
How long do you cook the potato and pea mixture?
The mixture should be cooked on low heat for 5-6 minutes, stirring gently to avoid mashing the potatoes.
What are the best side dishes to serve with samosas?
They are traditionally served with Green Mango Chutney, Mint Chutney, or Tomato Ketchup.
How many dough balls are formed from this recipe?
The dough should be divided into 8 to 9 equal portions, which results in 16 to 18 samosas since each circle is cut in half.
How much ginger is needed?
You need a 1-inch piece of ginger that has been peeled and grated.
Should the filling be hot or cold when assembling the samosas?
The potato mixture must be allowed to cool before you begin filling the pastry cones.
How do you prevent the dough from drying out while working?
Keep the dough balls and the finished samosas covered with a damp cloth.
What type of flour is required for the pastry?
The recipe calls for 8 ounces of plain flour.
Is asafoetida powder mandatory?
No, asafoetida powder is listed as an optional ingredient for added flavor.
How much filling goes into each samosa?
Use approximately 2 tablespoons of the cooled potato mixture for each samosa.
What is the final texture of the samosa?
When fried correctly, the samosas should be golden brown and crisp.
How much salt is used in the filling?
The filling uses 1 1/2 teaspoons of salt, or more to taste.
How much curry powder is included?
The recipe uses 2 teaspoons of curry powder.
Is fresh coriander used in the recipe?
Yes, one handful of de-stalked and chopped fresh coriander leaves is stirred in at the end of cooking the filling.
What is the best way to fry the samosas?
Fry them in batches without overcrowding the pan, turning occasionally for even cooking until they are golden brown.