Veggie Samosa Recipe

Samosa, does it need any introduction? I don’t think so! Because samosa is so so common in India (you literally get samosa and tea/chai at every other street corner), I always considered it to be a quintessential Indian delicacy.

Aloo Samosa is the most popular snack back home. I specially like the crispy and less spicy version!

One of few advantages of COVID-19 quarantine have been the amount of time I have been getting in the kitchen. This weekend I tried my hand at making Aloo/potatoes Samosa in my kitchen!

So, here is my simplified version of Aloo Samosa recipe!

Ingredients

For Samosa Dough

• 2 cups all purpose flour (Maida)
• 1 teaspoon Ajwain (carom seeds)
• 1/4 teaspoon salt
• 5 tablespoons vegetable oil
• water to knead the dough

For Samosa Fillings

• 3-4 medium potatoes 500-550 grams
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons crushed coriander seeds
• 1 teaspoon finely chopped ginger
• 1/2 cup frozen green peas
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 cup Peanuts optional
• 2-3 cups of Vegetable oil for frying

Preparation

Samosa Dough

• To a large bowl, add flour, ajwain (carom seeds), salt and mix well
• Add water, half cup at first and then a table spoon at a time
• Kneed until you have a very stiff dough.
• Make sure that the dough is very stiff and not soft.
• Cover the dough and set aside while you make the filling

Samosa Filling

• Boil potatoes until they are soft, for roughly 12-15 minutes
• Crumble the potatoes with your fingers so you have a few lumps
• Heat the oil, add cumin seeds and, as they start to brown, add the ginger
• Saute the ginger for 30 seconds, and then add rest of the spices, stir to mix
• Add peanuts, if using them!
• Add potatoes, and peas and stir-fry until the peas are tender and the mixture is very dry, about two to three minutes
• Add salt to taste
• Turn off the heat and let the filling cool slightly

Making/Frying Samosas

• Divide the dough into 7-8 equal balls.
• Roll out each ball into an oval, about 6 inches long and 4 inches wide. Use some oil to coat the countertop if needed to keep the dough from sticking.
• Using a pizza cutter, cut across the long side of the oval to create two semi-circular pieces.
• Coat the edges of each semi-circle with water.
• Pick the two corners and bring them together, edges overlapping, to form a cone. Press down on the seam to stick it.
• Inside the cone, add the filling.
• Seal the top of the samosa by pressing.
• Repeat these for all samosas.
• Now, in a wok or a frying pan, heat the vegetable oil for frying the samosas
• Once the temperature reaches 300 F, drop samosas and fry until golden brown!

Serve your self these with wither mango chutney or just plain ketchup! and don’t forget Tea/Chai!!