Samosa is a snack for all seasons and is one of those vegetarian foods that’s enjoyed around the world. This vegetarian recipe for the popular Indian appetizer uses a spicy curry of potatoes and peas.
You can use a filling of your choice for your vegetable samosas.
Cooking Time: 45 minutes
For Samosa Pastry
- 3 cups maida ( all-purpose flour)
- 3 tsp yogurt
- 1 1/2 tbsp butter, melted
- Salt to taste
For Samosa Filling (potato curry)
- 4 large potatoes, boiled, peeled, and crumbled into small pieces
- 1/2 cup peas
- 7-8 green chillies, finely chopped
- 1 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp raw mango aamchur powder or 4 tbsp lime juice
- 1/2 tsp red chilli powder
- 4-5 tbsp cilantro (coriander) leaves, finely chopped
- Salt to taste
- Vegetable oil for deep frying
- For the samosa pastry, mix the flour with yogurt, salt and butter. Sprinkle a little water at a time and make a stiff dough. Refrigerate the dough for 10-15 minutes.
- For the samosa curry, in a pan, heat 3 tbsp of oil and add the cumin seeds. As they start spluttering, add coriander seeds, green chillies, peas, garam masala, coriander powder, chilli powder, and mango powder and fry for a few seconds.
- Add the potatoes and salt to taste. Mix well and cook for 2 minutes and then add the chopped cilantro. If you’re using lime juice, instead of mango powder, add the juice after removing curry from the heat. Cool for 5 minutes.
- To make the samosa, divide the dough into small portions, (golf-ball size). On a lightly floured surface, roll a ball into an oval shape 7-8″ in diameter, a little thicker than for a roti or tortilla.
- Cut the oval into 2 pieces with a knife. Apply water to the edges, fold it into a cone and seal the edges. Fill the cone with the potato curry/filling, and seal the top edge by gently pulling together the edges, and place them on a plate, top edge down. Repeat with the remaining dough.
- Heat oil in a deep frying pan, and fry the samosas on medium-low heat until golden brown. Drain the excess oil on a paper towel.
- Serve the samosas hot with mint-coriander chutney and tamarind dip, and tea or coffee.