Homemade Vegetable Samosas Recipe

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Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water, as needed

For the filling:

• 2 large potatoes, boiled, peeled, and diced
• 1 cup green peas, boiled
• 1 small carrot, finely chopped (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil

For frying:

• Vegetable oil

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine the flour, 1/4 cup vegetable oil, and salt.
   • Gradually add water and knead until you have a smooth, firm dough. Cover with a damp cloth and set it aside for 30 minutes.
     
     

2. Prepare the Filling:

   • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
   • Add cumin seeds and let them sizzle.
   • Add chopped onions and sauté until they become translucent.
   • Stir in minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes.
   • Add the chopped carrots (if using) and cook for a few minutes until they soften.
   • Add the turmeric powder, crushed coriander seeds, red chili powder, garam masala, and salt. Mix well.
   • Add the boiled potatoes and peas. Mash the potatoes slightly while mixing to incorporate the spices evenly. Cook for 5-7 minutes. Remove from heat and let it cool.
     
     

3. Prepare the Samosas:

   • Divide the dough into equal portions and roll each portion into a ball.
   • Roll out each ball into a thin oval or circle, about 6 inches in diameter.
   • Cut each circle in half to form two semi-circles.
   • Take one semi-circle and fold it in half to create a cone shape.
   • Seal the edges with a little water to form a triangular pocket.
   • Fill the pocket with the prepared vegetable filling.
   • Seal the open edge to create a triangular samosa. Press the edges firmly to ensure they are sealed.
     
     

4. Frying:

   • Heat vegetable oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
   • Carefully slide the prepared samosas into the hot oil, a few at a time, without overcrowding the pan.
   • Fry until they turn golden brown and crisp, turning occasionally to ensure even cooking.
   • Remove the samosas with a slotted spoon and drain excess oil on a paper towel.
     
     

5. Serve:

   • Serve the homemade vegetable samosas hot with mint chutney or tamarind chutney.

Enjoy your delicious homemade vegetable samosas!