Vegetable Samosa Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Flour | 1/2 Kilogram | |
| Salt | 1 Teaspoon (Leveled) | |
| Ghee | 8 Tablespoon, melted | |
| Water | 8 Tablespoon | |
| Potatoes | 1/2 Kilogram | |
| White cuminseeds - 3 tsps | ||
| Black pepper | 1 Teaspoon | |
| Coriander leaves | 1 Teaspoon, chopped | |
| Ghee | 1 Tablespoon | |
| Coarse coriander powder - 4 tsps | ||
| Red chilli powder | 1 Teaspoon | |
| Green chillies | 3 | |
| Peas | 60 Gram, boiled | |
| Salt | 1 To taste | |
Directions
MAKING
1 For the Filling: In a pan, boil the potatoes.
2 Peel and cut into small pieces.
3 In a pan, heat the ghee.
4 Add in the potatoes, spices, chopped coriander, peas and salt.
5 Cook for about 2 minutes.
6 Allow to cool.
7 In a bowl, sift the flour with salt.
8 Add in the ghee and rub with fingertips.
9 Add in water and knead.
10 Make about 24 even sized balls from the dough.
11 Roll out each into a thin round.
12 Cut into half.
13 Wet the edges of one half and make a cone with it.
14 Stuff the filling in it and press the edges together.
15 In a deep pan, heat the ghee.
16 Add in the prepared samosa and deep fry until light brown.
17 Drain well.
SERVING
18 Serve hot.
1 For the Filling: In a pan, boil the potatoes.
2 Peel and cut into small pieces.
3 In a pan, heat the ghee.
4 Add in the potatoes, spices, chopped coriander, peas and salt.
5 Cook for about 2 minutes.
6 Allow to cool.
7 In a bowl, sift the flour with salt.
8 Add in the ghee and rub with fingertips.
9 Add in water and knead.
10 Make about 24 even sized balls from the dough.
11 Roll out each into a thin round.
12 Cut into half.
13 Wet the edges of one half and make a cone with it.
14 Stuff the filling in it and press the edges together.
15 In a deep pan, heat the ghee.
16 Add in the prepared samosa and deep fry until light brown.
17 Drain well.
SERVING
18 Serve hot.
Chef
