Introduction:
Vegetable samosas are iconic Indian snacks loved for their crispy pastry exterior and flavorful potato, pea, and carrot filling. Paired with tangy tamarind chutney, they make for a delightful snack or appetizer. In this detailed guide, we’ll walk you through the process of making these savory delights from scratch.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- Cold water, as needed
For the Filling:
- 2 large potatoes, boiled, peeled, and mashed
- 1/2 cup green peas, boiled or thawed if frozen
- 1/2 cup carrots, finely diced and boiled until tender
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 or 2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves, chopped (optional)
- Lemon juice, to taste
For Frying:
- Vegetable oil for deep frying
For Serving:
- Tamarind chutney or mint chutney
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the vegetable oil and rub it into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add cold water, a little at a time, and knead until you have a smooth, pliable dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Prepare the Filling:
- Heat 2 tablespoons of vegetable oil in a pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté until the onions turn translucent.
- Add the boiled and mashed potatoes, boiled peas, and boiled diced carrots to the pan.
- Stir in the coriander powder, turmeric powder, garam masala, and salt to taste. Mix well to combine all the ingredients.
- Cook the filling for 5-7 minutes, stirring occasionally, until the flavors meld together. If desired, add a squeeze of lemon juice and chopped fresh cilantro for extra flavor. Remove from heat and let the filling cool completely.
- Assemble the Samosas:
- Divide the rested dough into equal-sized balls, about the size of a golf ball.
- Roll out each ball into a thin circle on a lightly floured surface. Cut each circle in half to form semi-circles.
- Take one semi-circle and fold it into a cone shape, overlapping the edges slightly. Seal the edge by pressing it together with your fingers.
- Fill the cone-shaped pocket with a spoonful of the cooled vegetable filling, making sure not to overfill.
- Moisten the edges of the dough with water and press them together to seal the samosa tightly, ensuring no filling leaks out during frying.
- Repeat the process with the remaining dough and filling until all the samosas are assembled.
- Frying the Samosas:
- Heat vegetable oil in a deep frying pan or kadhai over medium heat.
- Once the oil is hot, carefully slide in the samosas, a few at a time, making sure not to overcrowd the pan.
- Fry the samosas until they turn golden brown and crispy on all sides, turning occasionally to ensure even cooking.
- Once cooked, remove the samosas from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining samosas.
- Serve and Enjoy:
- Serve the hot and crispy vegetable samosas with tangy tamarind chutney or mint chutney for dipping.
- Enjoy these delightful snacks as an appetizer, tea-time treat, or as part of a larger Indian meal.
Conclusion:
With this detailed guide, you can easily recreate the magic of crispy vegetable samosas in your own kitchen. From preparing the dough and filling to assembling and frying, each step is crucial in achieving the perfect balance of flavors and textures. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure as you craft these savory delights to impress your family and friends.
