vegetable samosa Recipe

The vegetable samosa is a popular Indian snack that you would love to have at tea time. Enjoy making it at home and treating your family and friends to something special for tea today. vegetable samosa picture

Summary

Prepration Time30 MinutesCooking Time3 Minutes

Difficulty LevelEasyHealth IndexHealthy

Servings8CuisineIndian

CourseAppetizerSpecialityKids

Main IngredientVegetable

Recipe Story

Many believe the Samosa originated from Central Asia before the 10th century and made it’s way to India via the ancient trade routes. The Indian Samosa is the most famous from a family of filled pastries or dumplings which were popular from North Africa to West China. Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used in Egypt, Syria and Lebanon.Today, the ease of travel and the cosmopolitan nature of our cities has made the Samosa a popular snack in many parts of the world. Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with chefsatya from the Marriott at fair oaks in fairfax, to you how to make them.

Ingredients

For Cover:

1 cup all purpose flour (Maida)

Water to Knead dough

2tbsp oil

Little salt

1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp coriander finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

1/2tsp Garam masala

Salt to taste

Red chili powder to taste

1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make vegetable samosa

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.