Vegetable Samosa

One of the most known and popular snack /street food that everyone loves!! The fillings vary from just potatoes to a good mix of vegetables to dry Samosas. I bet you cannot stop at one!! Especially when you make these at Home with vegetable fillings!! I have provided a recipe for Samosa with a lot of vegetables.
Prep Time
10 Minutes + 1 Hour resting time
Cooking Time
30- 40 Minutes.
7-8 Samosas
Ingredients For Dough
All Purpose Flour / Maida
Semolina / Sooji
Carom Seeds / Ajwain
Hot Oil
1 Cup
1 Tbsp.
1 Tsp.
To Taste
2 Tbsp.
For Deep Fry
Ingredients for Filling
Chopped Mixed veggies
(Beans and Carrot)
Green Peas
Chopped Capsicum
Red Chilli Powder
Garam Masala
Aniseed / Saunf
Lime / Lemon Juice
1 Large
1 Medium
½ inch
½ Cup
A Handful
¼ Cup
½ Tsp.
1 Tsp.
1 tsp.
To Taste
To Taste
As Reqd.
To Make The Dough :
1.   In a mixing bowl take maida, Ajwain, salt, semolina and hot oil.
2.  Blend well with your fingers. Add cold water and knead to pliable. Knead well till smooth. Cover with a wet cloth and set aside for 1 hour.
To Make the Filling:
1.  Chop onion and ginger finely. Chop all the other veggies also finely.
2.  Steam carrot and beans and set aside. Boil and peel potato. Either mash or cut the potato into small pieces.
3.  Heat a little oil in a pan. To this add aniseeds and roast for 10 seconds. Add chopped onion and ginger. Saute for 3-4 minutes.
4.  Add chopped capsicum and green peas and sauté for another 3-4 minutes. Add the dry powders and sauté for a while.
5.  Add steamed veggies and mix well, add salt and let it fry on medium flame till the moist is absorbed.
6.  Squeeze lemon and garnish with coriander leaves and set the filling aside.
To make Samosas:
1.  Knead the dough well and divide it into equal portions
2.  Roll the portion into a circle. Cut the circle into half.
3.  Apply little water to the sides of the semicircle.
Note: There are two ways to make the samosas.
4.  Place a tbsp. of the filling in between the semicircle. Hold one end of the semicircle and fold/cover the opposite side. Now hold the other edge of the semicircle and cover/fold the opposite side. Now fold/cover the bottom side sealing each end.
5.  The other way to make a samosa is to water the ends of the semicircle and to fold it into a shape of a cone. Fill in the masala and seal the open end of the cone carefully.
Note: You can freeze the samosas and then fry them later too.
6.  Make the samosas and deep fry till golden in color.
7.  Serve hot samosa with ketchup and green chutney.


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