Description
Crispy Vegetable Samosas are a delicious and flavorful Indian snack or appetizer featuring a spiced vegetable filling encased in a crisp, golden pastry. Made with a homemade dough and a savory mixture of potatoes, green peas, and aromatic spices, these samosas are perfect for entertaining or enjoying as a tasty treat anytime.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup vegetable oil or melted ghee
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
Filling Ingredients
- 2 medium potatoes, boiled, peeled, and diced
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 green chili, chopped (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For Frying
- Vegetable oil (for deep frying)
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, vegetable oil or melted ghee, and salt. Gradually add water a little at a time while kneading to form a firm, smooth dough. Cover with a damp cloth and let it rest for about 30 minutes to relax the gluten and make the dough easier to roll.
- Cook the Filling Aromatics: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add finely chopped onion, minced garlic, ginger, and optional green chili. Sauté for 2-3 minutes until onions become soft and translucent.
- Add Spices: Stir in the ground coriander, ground cumin, turmeric, and garam masala to the sautéed aromatics. Cook for another minute to release the spices’ fragrance.
- Add Vegetables: Add the boiled, diced potatoes and green peas to the pan. Mix well with the spices and cook for 3-4 minutes to blend the flavors. Season with salt and lemon juice, then stir in fresh chopped cilantro. Remove from heat and allow the filling to cool completely.
- Roll the Dough: Divide the rested dough into small equal portions. Roll each portion into a ball and then roll out into thin, approximately 6-inch diameter circles on a lightly floured surface.
- Form Cones: Cut each rolled dough circle in half to form two semi-circles. Take one semi-circle and shape it into a cone by folding and sealing the straight edge with water to create a pocket for the filling.
- Fill the Cones: Spoon 1-2 tablespoons of the cooled vegetable filling into each cone, being careful not to overfill. Seal the open edges of the cone with water, pinching the dough to close completely, forming a triangular samosa shape. Repeat with the remaining dough and filling.
- Heat Oil for Frying: In a deep frying pan or pot, heat enough vegetable oil over medium heat to submerge the samosas partially. Test the temperature by dropping a small piece of dough; it should sizzle and rise to the surface.
- Fry the Samosas: Carefully slide the samosas into the hot oil, frying in batches. Fry each batch for about 4-5 minutes, turning occasionally, until samosas are golden brown and crispy on all sides.
- Drain and Serve: Remove fried samosas using a slotted spoon and drain on paper towels to absorb excess oil. Serve hot garnished with fresh cilantro alongside chutneys or dipping sauces of your choice.
Notes
- Make sure the filling is cooled completely before stuffing to prevent dough from becoming soggy.
- Adjust green chili quantity based on your spice preference.
- Ensure the oil temperature is medium-hot to avoid greasy samosas.
- You can bake samosas at 375°F (190°C) for 25-30 minutes for a healthier alternative, brushing them with oil before baking.
- Leftover samosas can be reheated in an oven or air fryer to retain crispiness.
