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Vegetable Samosa
You can make this delicious Indian savory pastry at home. Vegetable samosas are great for an appetizer, snack, or entree.
Course
Appetizer
Cuisine
Indian
Keyword
Potato Samosa, Samosa, Vegetable Samosa
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
Calories
64
kcal
Author
Stephanie Manley
Ingredients
Samosa Dough
▢
1
cup
all-purpose flour
(maida)
▢
2
tablespoon
oil
▢
1/2
teaspoon
salt
▢
1/4
teaspoon
ajwain
optional
▢
1/4
cup
water
you may need more
Samosa Filling
▢
1
pound
mashed potatoes
▢
1-2
green chilies
finely chopped
▢
1/2
teaspoon
ginger
crushed
▢
1/2
teaspoon
salt
▢
1/2
teaspoon
garam masala
▢
1/2
teaspoon
chili powder
▢
1/2
teaspoon
dry mango powder
(amchur), optional
▢
1/2
cup
green peas
boiled
▢
few chopped cashews
optional
▢
few raisins
optional
▢
1
tablespoon
cilantro
finely chopped
▢
vegetable oil for frying
Instructions
Samosa Dough
Mix together the flour, oil, salt, and ajwain.
Then add the water a little at a time.
Knead several times into a soft pliable dough.
Cover it with a moist muslin cloth and keep aside for 15 minutes.
Samosa Filling
Combine the mashed potatoes, green chilies, ginger, salt, and spices in a bowl, and mix well.
Mix in the green peas, cashews, raisins, and cilantro, and set aside.
Samosas
Make small balls of dough and roll them into circles with a diameter of 4 to 5 inches.
Cut each circle in half. Take one semi-circle and fold it like a cone, using a drop of water to seal the edge.
Place a spoonful of filling in the cone, and seal the third side using a drop of water.
Heat the vegetable oil in a kadhai or deep pot over medium heat, and deep fry till golden brown.
Remove the samosas from the oil and allow the excess oil to drain over paper towels.
Nutrition
Calories:
64
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
88
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
45
IU
|
Vitamin C:
5.1
mg
|
Calcium:
11
mg
|
Iron:
1.4
mg
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