How to make Vegetable Samosa - A true Indian delight with vegetable stuffing.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Refined flour, Ghee (घी)
Cuisine : Punjabi
Course : Snacks and Starters
Vegetable Samosa Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Vegetable Samosa checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Almond Flour Biscuits with Caramel Centre, Paneer And Capsicum Footlong, Chilli Sabudana Fish, Sea Salt Roasted Baby Potatoes.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vegetable Samosa Recipe
Refined flour
Ghee 1 cup
Carom seeds (ajwain) (optional) 1/2 teaspoon
Ghee /oil 3 tablespoons
Salt to taste
For stuffing
Green peas shelled 1/2 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Ginger chopped 1 inch piece
Green chillies chopped 2
Potatoes cut into ¼ inch cubes 4 medium
Red chilli powder 1 teaspoon
Salt to taste
Dry mango powder (amchur) 1 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes. Cook green peas in salted boiling water till soft. Refresh in cold water.
Step 2
Drain out excess water. Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Add red chilli powder, salt, amchur and garam masala powder. Stir well.
Step 3
Sprinkle water and cook covered till potatoes are done. Add green peas and mix well. Divide the dough into sixteen equal portions and roll them into balls.
Step 4
Apply a little flour and roll them into four inch diameter elongated diskettes. Cut into half, apply water on the edges. Shape into a cone and stuff it with the potato and peas filling.
Step 5
Seal the edges well and deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper. Serve hot with tamarind chutney.
