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
Ingredients:
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
Method:
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.
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.
- 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.
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.