My 25th recipe, “Vegetable Samosa”, a favorite snack of every Indian. The one snack you could find whether you are in the South, North, East or West corner of India and whether you are standing at a road side tea stall or dining at a multi-star restaurant. A fitting recipe to feature on my blog as the 25th post (a happy silver jubilee 🙂 ) When I was in India, I would have probably devoured a countless number of samosas.
But since I moved to US, I never find the perfect samosas anywhere here. It is just like the 3 Roses tea ad (whomever is familiar with). If the samosa crust is crispy and delicious, the stuffing is bad. If the stuffing tastes good, the samosa crust is oil and soggy. And when the crust and stuffing is good, the samosa is old and cold. What bad luck. So I eventually got into the mission of making the perfect samosas in my kitchen.
Though the process was little labor intensive, the end result was just divine. The perfectly crisp samosas with the best stuffing I have ever tasted. Simply delicious to have with my evening cup of Tea. Keeping this recipe as base, we can experiment on the stuffing and the possibilities are just endless.
Vegetable Samosa | Potato Samosa
Vegetable Samosa is a favorite tea time snack of every Indian. Crispy on the outside and with a delicious spicy potato veggie filling inside.
- Oil - For frying
- All purpose flour | Maida - 2 Cups
- Rava | Sooji | Semolina - 2 Tbsp
- Ghee - 2 Tbsp
- Oil - 2 tsp
- Salt - 1/2 tsp
- Water - as needed
- Oil - 2 tsp
- Jeera - 2 tsp
- Coriander seeds - 1 Tbsp
- Red chilli powder - 1/4 tsp
- Garam masala - 1 tsp
- Coriander powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Green chilli - 2 small (Finely Chopped)
- Ginger - 1 Tbsp (Finely grated)
- Garlic - 1 Tbsp (Finely grated)
- Onion - 1 medium (Finely Chopped)
- Carrot - 1 medium (Par boiled and finely chopped)
- Green peas - 1/4 Cup
- Potato - 2 large (Boiled and roughly mashed)
- Cashews - 5 (Finely Chopped)
- Coriander leaves - 1/4 Cup (Finely Chopped)
- Salt - 1 tsp (Adjust per taste)
- First lets start with the dough for the samosa outer layer. In a mixing bowl, add all the ingredients under "For samosa dough" and mix them thoroughly by crumbling the flour between the palms. Thereby the mixing will be even. If you are able to gather the mixture, then that's the right consistency. If not, add some more oil to bring it to the right consistency.
- Now add water little by little to the mixture and make a dough which should be harder than poori dough. I used around 1/4 cup of water. Do adjust the water quantity accordingly. Keep the dough covered and leave it to rest for about 30 minutes.
- While the dough is resting, we will move on preparing the stuffing. Heat a pan with oil, add the jeera. Once its color starts to change, add the garlic, ginger, green chilli, onion and saute till the onion becomes translucent. Add the chilli powder, turmeric, coriander powder and coriander seeds and saute for 1 minute.
- Add the carrot, peas, cashews, salt and saute for a minute. Then add the mashed potato and garam masala, mix thoroughly until the masala gets mixed evenly. Keep stirring for 2 minutes.
- Turn off the flame and garnish with coriander leaves and mix. Let the mixture get cooled and come to room temperature.
- Now, moving back to the outer layer for the samosa. Start kneading the rested dough until it feels soft. Divide it into equal sized balls (medium size). Start rolling them into a circular shape with a rolling pin, without adding flour. Do not roll into thin sheets, the sheets should be thick.
- Now cut them into two equal half so you get an two equal semi circles. Take one half, make the samosa folding. (Refer to my video link here for folding technique).
- Seal the sides of the sheets by applying water while folding. Once you are finished with the samosa cone, stuff the cone with the prepared masala stuffing and seal it nicely.
- Heat a pan with oil for frying. Once the oil is hot, turn down the flame to low. Oil should not be over hot while frying. Fry the samosas in batches for about 10-12 minutes in low flame. Once they turn into golden brown color, remove from oil and drain the excess oil on a tissue paper.
- Enjoy hot with imli chutney, coriander chutney or ketchup.
- To get a crispy samosa outer layer, without any bubble, like restaurant style, the dough should be in right consistency. Do follow the process as instructed above without missing any step. Take extra care while adding water to dough. We do not want our dough to be sticky or too dry.
- Tightly pack the samosa cones with stuffing. It will help the samosa hold its shape.
- While frying the samosa, they will not float in oil and instead they will settle down in the pan leading to a burnt bottom. So keep stirring at regular intervals.
- The oil should not be too hot because samosa color will change soon before the samosa is cooked through.So maintain the temperature in low to medium. While frying, do turn the flame to low and fry till there color changes to golden brown. For me it took about 12 minutes per batch of samosa (2-3 samosa in a batch).
Submitted this recipe to the event What’s with my cuppa, by The Veggie Indian.