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!

Dough for Samosas

§ 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
Preparing Samosas Shape!

§ 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
Samosas Filling!

§ 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
Samosas Ready to Fry!

§ 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!!


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