Vegetable samosa

Written by: 7aum Suvai

Samosa is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney. Samosas are a popular snack in the North and south India.

Vegetable samosa

Ingredients:

For dough: (Outer layer)

      • 1 cup – Wheat flour
      • 1 cup – Maida
      • 1 tbsp – Oil (for kneading)
      • Salt as needed
      • Warm water as needed
      • Oil for deep frying

For filling:

      • 3 nos – Potato (boiled and chopped in to big cubes)
      • 1 no – Carrot (chopped finely)
      • 1/4 cup – Green peas
      • 1/2 no – Onion (chopped finely)
      • 1 tsp – Cumin seeds
      • 1/2 tsp – Red chili powder (as needed)
      • 1 tsp – Coriander powder
      • 1/4 tsp – Garam masala
      • Salt as needed
      • 1 tbsp - coriander leaves
      • Oil as needed for tempering

Preparation method:

Making of dough:

  1. Take a mixing bowl, add wheat flour, maida, salt and oil mix well together to make a soft dough.
  2. Knead the dough for about 1 to 2 minutes to make the dough smooth and flexible.
  3. Set the dough aside and cover it with damp cloth/plate. Let the dough sit for at least 15-30 minutes.

Vegetable stuf process

Making of filling:

  1. Heat the oil in a pan, splutter cumin seeds and then add onion and salt saute for few seconds. Add carrot, green peas, potato mix well and cook until vegetables are half done.
  2. Add all masala powder one by one and fry until raw smell goes. Finally sprinkle coriander leaves and switch off the stove. Allow them to cool.

Vegetable samosa process

Making of samosa:

  1. Take 2 tbsp of water and 1 1/2 tbsp of maida mix well to make a paste. Keep it aside.
  2. Make equal sized balls out of dough and now take a ball make a big and thin chappathi .Take a pan slightly cook the chappathi on one side over low flame for a second; do not over cook. It helps samosa to stay crispy for long time.
  3. Once chappathi’s are ready cut them into long rectangle shape like puffs pastry (as shown in the picture). Now apply maida paste one side of the sheet and fold it to make a cone shape.
  4. Fill the cone with a tbsp of filling. Press this filling down with your fingers, apply the maida paste and close the top of this cone into a triangle shape; make sure it is completely sealed. Continue filling the rest of the samosas.
  5. Heat oil in a frying pan, fry samosas over medium flame until slightly golden brown. Now samosa is ready and serve hot with tomato sauce or green chutney.

Vegetable samosa

Notes:

  • You can freeze samosa in refrigerator for later use.
  • Do not over crowed samosas while deep frying. Frying in low or medium flame is important, because samosa has to cook completely.

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