Vegetable samosa Recipe
The vegetable samosa is a popular Indian snack and is one of my favorite tea time treats. It is pastry filled with an assortment of vegetables of your choice. Here is an easy guide to making the samosa in your very kitchen.
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Main IngredientVegetable
Ingredients
Ingredients:
For the outer covering:
1 cup refined flour or maida
3 tbsp warm oil
Enough water to knead it into a nice smooth dough.
Vegetables for the filling:
2 potatoes (boil them, peel and mash)
2 onions (medium sized) (finely chopped)
3-4 tbsp finely chopped carrots
½ cup green peas (boiled)
Oil for frying
A pinch of turmeric powder
½ tsp garam masala powder
1/2” piece ginger (crushed to a fine paste)
½ tsp garlic (crushed to a fine paste)
2 green chillies (finely chopped)
2 tbsp coriander leaves (dhania) , finely chopped
Salt to taste
Directions
Make a smooth dough out of the ingredients for the dough. Knead well so that you have a smooth dough to make your delicious samosas. Cover with a damp cloth and keep aside for about 15 minutes.
Take a pan and add a tbsp of oil (you can add another tbsp if you desire but I feel nice when I do reduce the quantity at any stage of cooking). Add the green chillies, ginger, garlic, onion and sauté. When the onions are almost done add the dry masala powders and mix well. Add salt to taste and blend well.
Make a small round ball with the dough and make it out into a circle of approximately 6” diameter. Cut into halves forming 2 semi-circles. Roll it around your fingers and make a nice cone. Put in 1-2 tbsp of the filling mixture. Close the ends. Make samosas similarly out of the rest dough and filling. Deep fry in oil and drain the excess oil. Serve with ketchup or the traditional coriander-mint chutney.
Take a pan and add a tbsp of oil (you can add another tbsp if you desire but I feel nice when I do reduce the quantity at any stage of cooking). Add the green chillies, ginger, garlic, onion and sauté. When the onions are almost done add the dry masala powders and mix well. Add salt to taste and blend well.
Make a small round ball with the dough and make it out into a circle of approximately 6” diameter. Cut into halves forming 2 semi-circles. Roll it around your fingers and make a nice cone. Put in 1-2 tbsp of the filling mixture. Close the ends. Make samosas similarly out of the rest dough and filling. Deep fry in oil and drain the excess oil. Serve with ketchup or the traditional coriander-mint chutney.
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