Perfect! Let’s make samosas—crispy, golden pastries with a savory potato filling. I’ll give you a classic vegetarian recipe.
Vegetable Samosa Recipe (makes ~8–10 samosas)
Ingredients:
For the dough:
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1 ½ cups all-purpose flour
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2 tbsp oil or ghee
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½ tsp salt
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About ¼ cup water (adjust as needed)
For the filling:
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2 medium potatoes, boiled and mashed
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½ cup green peas (fresh or frozen)
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1 small onion, finely chopped (optional)
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1–2 green chilies, finely chopped (optional, adjust to taste)
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1 tsp ginger-garlic paste (optional)
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½ tsp cumin seeds
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½ tsp mustard seeds (optional)
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¼ tsp turmeric powder
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½ tsp garam masala
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¼ tsp red chili powder (optional)
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Salt to taste
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1–2 tbsp oil
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Fresh coriander leaves, chopped
For frying:
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Oil (enough for deep frying)
Instructions:
1️⃣ Prepare the dough:
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Mix flour and salt in a bowl.
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Add oil/ghee and rub it into the flour until crumbly.
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Gradually add water and knead into a firm, smooth dough.
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Cover with a damp cloth and let it rest for 20–30 minutes.
2️⃣ Make the filling:
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Heat oil in a pan, add cumin seeds (and mustard seeds if using).
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Add onions, green chilies, and ginger-garlic paste. Sauté until golden.
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Add turmeric, chili powder, and peas. Cook 2–3 minutes.
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Add mashed potatoes, garam masala, salt, and chopped coriander. Mix well.
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Let the mixture cool.
3️⃣ Shape the samosas:
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Divide dough into small balls. Roll each ball into an oval or circle (~6 inches).
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Cut it in half to make two semi-circles.
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Form a cone from each semi-circle and seal the edge with a little water.
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Fill the cone with potato mixture and seal the top tightly.
4️⃣ Fry the samosas:
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Heat oil in a deep pan over medium heat.
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Fry samosas in batches until golden brown and crispy.
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Drain on paper towels.
5️⃣ Serve:
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Serve hot with mint chutney, tamarind chutney, or ketchup.
💡 Tips:
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Keep oil temperature moderate; too hot burns them, too low makes them soggy.
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You can also bake them for a lighter version.
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Add peas, carrots, or paneer for variation.