Description
Crispy Vegetable Samosas are a popular Indian snack featuring a flaky, golden pastry filled with a spicy mixture of potatoes, peas, and aromatic spices. Perfect as an appetizer or a flavorful snack, these samosas are deep-fried to achieve a crunchy exterior and served hot with chutney or dipping sauces.
Ingredients
Scale
Dough
- 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
- 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 large bowl, combine the all-purpose flour, salt, and vegetable oil or melted ghee. Gradually add water a little at a time and knead into a firm, smooth dough. Cover with a damp cloth and let rest for about 30 minutes to relax the gluten.
- Cook the Filling Aromatics: Heat 1 tablespoon vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the finely chopped onion, minced garlic, ginger, and green chili if using. Sauté for 2-3 minutes until the onions turn soft and translucent.
- Add Spices: Stir in the ground coriander, ground cumin, turmeric, and garam masala. Cook the spice mixture for about one minute to release their aromas.
- Add Vegetables: Add the diced boiled potatoes and green peas to the pan. Mix well so the vegetables absorb the spices. Cook for 3-4 minutes, stirring occasionally. Season with salt and lemon juice. Finally, stir in fresh chopped cilantro. Remove from heat and allow the filling to cool completely.
- Roll the Dough: Divide the rested dough into 8 equal parts. Roll each piece into a smooth ball and then flatten into a circle about 6 inches in diameter using a rolling pin on a lightly floured surface.
- Form Cone Shapes: Cut each rolled 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 a little water to form a pouch.
- Fill the Samosas: Spoon 1-2 tablespoons of the cooled vegetable filling into the cone, making sure not to overfill. Wet the open edges and pinch them together firmly to seal the samosa completely, ensuring no gaps or openings.
- Heat Oil for Frying: In a deep frying pan, heat enough vegetable oil over medium heat until it reaches about 350°F (175°C). To test, drop a small piece of dough—it should sizzle and rise to the surface slowly.
- Deep Fry the Samosas: Carefully lower a few samosas into the hot oil without overcrowding. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp all over.
- Drain and Serve: Remove the fried samosas with a slotted spoon and place them on paper towels to drain excess oil. Serve hot garnished with additional cilantro and your favorite chutneys.
Notes
- Adjust water quantity as needed when making the dough to get the right firm consistency.
- Ensure the filling is cooled before filling the samosas to prevent the dough from becoming soggy.
- You can bake samosas at 375°F for 25-30 minutes as a healthier alternative, brushing them with oil before baking.
- Use fresh peas when in season for the best flavor, but frozen peas work well too.
- For extra crispiness, let the rolled samosas rest for 10 minutes before frying.
