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Vegetable Samosa Recipe
|Salt||1 Teaspoon (Leveled)|
|Ghee||8 Tablespoon, melted|
|White cumin seeds||3 Teaspoon|
|Black pepper||1 Teaspoon|
|Coriander leaves||1 Teaspoon, chopped|
|Coarse coriander powder||4 Teaspoon|
|Red chili powder||1 Teaspoon|
|Boiled peas||60 Gram|
Calories 299 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.8%
Saturated Fat 7 g35.1%
Trans Fat 0 g
Cholesterol 30.2 mg
Sodium 137.3 mg5.7%
Total Carbohydrates 42 g14.1%
Dietary Fiber 3.4 g13.7%
Sugars 0.9 g
Protein 6 g12.1%
Vitamin A 1.8% Vitamin C 25.3%
Calcium 3.7% Iron 19.5%
*Based on a 2000 Calorie diet
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.
18 Serve hot.