Vegetable Samosas

Indian samosas are much loved treats all over the world. Sold by mithai shops in India to chic hors d’oeuvres in US restaurants these potato-filled pastries are fantastic. Every little get together or party is just incomplete without these. The crunchy jacket enclosing a spicy potato filling is slowly fried or even baked for health conscious people. So give this Vegetable Samosa recipe a shot to spice up your kitchen!

Preparation time: 30 minutes   Cooking time: 30 minutes

Servings: 8


For the Dough:
  • ½ cup all purpose flour (maida)
  • ½ tbsp semolina flour (sooji)
  • 1 tsp Ajwain seeds (optional)
  • ¼ tsp salt
  • 1and 1/2 tbsp oil
  • ¼ cup lukewarm water 

For the Filling:
  • 3 medium potatoes,boiled, peeled and chopped into small cubes
  • 10- 12 small cubes of paneer, sauted light brown in oil
  • 1/2 tsp cumin seeds
  • 1chopped green chili
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp mango powder
  • 1 tsp salt
  • 2 tbsp oil plus for deep frying
  • ½ cup green peas 


The Dough:
In a bowl mix all purpose flour, sooji, salt, ajwain, oil and salt, into a firm dough adding little by little  water. Knead it well for about a minute to make it smooth and pliable. Cover it with damp paper towel and let it rest for 15 minutes.
The Filling:
Heat the oil in a frying pan. Add the cumin seeds and as they pop, add green chili and coriander powder. Add green peas and stir until tender. Now add the potatoes, paneer and stir-fry for about 4 minutes. Stir in garam masala and mango powder. Keep aside for the filling cool down.
Making The Samosa:
  • Take 2 tbsp of water and 1 tbsp of all-purpose flour to make a paste and keep aside. Knead the dough very well for about a minute so that the samosas come out crispy
  • Make 4 small balls out of your dough. Roll out into 5- to 6-inch thin circles with a rolling pin. Cut circles into 2 halves with a sharp knife. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Folding diagram for Samosa
  • Continue to fill the rest of the samosas. Cover the samosas with a damp paper towel to prevent drying.
  • Heat oil in a frying pan on medium heat. Check if oil is hot enough by placing a small piece of dough in oil. It should come to the surface slowly.
  • Place the samosas in the frying pan 2-3 at a time. Fry till they turn light golden-brown. This usually takes 3-5 minutes. Do not use high heat; else the samosas will be soft and not crispy. Drain them on a dry paper towel. 
  • Serve hot with chutney or sauce of your choice.

Samosa chaat:
Turn this into a savory chaat by topping it with mint and tamarind chutney, chopped onions, tomatoes, beaten curd, sev, chopped coriander and sprinkle with chaat masala, red pepper and salt to taste.