How to make Palak aur Vegetable Samose

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Spinach (पालक), Carrots (गाजर)

Cuisine : Persian

Course : Snacks and Starters

Palak aur Vegetable Samose Recipe Card

Palak aur Vegetable Samose

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak aur Vegetable Samose checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Jalapeno Potato Cups, Carrot Tacos, Cheese Straws, Pide.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak aur Vegetable Samose Recipe

  • Spinach 1/4 cup

  • Carrots peeled and chopped 1

  • Green peas boiled 1/2 cup

  • Refined flour 2 cups

  • Oil 1 tbsp + for deep-frying

  • Green chillies chopped 2

  • Sesame seeds 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Ghee 1/4 cup


Step 1

Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute.

Step 2

Add sesame seeds and sauté further.

Step 3

Add carrot, salt, red chilli powder and garam masala powder and mix well.

Step 4

Add green peas, toss and cook further. Add little water and dried mango powder and mix well. Cook for 3-4 minutes.

Step 5

Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour.

Step 6

Remove the cooked carrot-pea mixture from heat and cool to room temperature.

Step 7

Divide dough into equal portions and roll out into medium size discs. Cut them into halves.

Step 8

Heat sufficient oil in a kadai.

Step 9

Mash the cooked carrot-pea mixture with a masher.

Step 10

Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly make remaining samosas.

Step 11

Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper.

Step 12

Serve hot with mint chutney.