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vegetable samosa

chefsatya's picture
The vegetable samosa is a popular Indian snack that you would love to have at tea time. Enjoy making it at home and treating your family and friends to something special for tea today.
  All purpose flour 1 Cup (16 tbs) (Maida - For Cover)
  Water 1⁄4 Cup (4 tbs) (Adjust quantity of water to knead the dough - For Cover)
  Oil 2 Tablespoon (For Cover)
  Salt To Taste (For Cover)
  Potatoes 4 , mashed (boiled - peeled - For Stuffing)
  Green peas 1⁄2 Cup (8 tbs) (boiled - For Stuffing)
  Green chilies 2 , finely chopped (For Stuffing)
  Ginger 1⁄2 Teaspoon, crushed (For Stuffing)
  Coriander 1 Tablespoon, finley chopped (For Stuffing)
  Garam masala 1⁄2 Teaspoon (For Stuffing)
  Salt To Taste (For Stuffing)
  Red chili powder To Taste (For Stuffing)
  Mango powder 1⁄2 Teaspoon (Amchur - For Stuffing)

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Recipe Summary

Difficulty Level: 
Everyday, Kids, Party, Healthy, Quick
Preparation Time: 
30 Minutes
Cook Time: 
3 Minutes
Ready In: 
33 Minutes
Many believe the Samosa originated from Central Asia before the 10th century and made it’s way to India via the ancient trade routes. The Indian Samosa is the most famous from a family of filled pastries or dumplings which were popular from North Africa to West China. Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used in Egypt, Syria and Lebanon.Today, the ease of travel and the cosmopolitan nature of our cities has made the Samosa a popular snack in many parts of the world. Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with chefsatya from the Marriott at fair oaks in fairfax, to you how to make them.
vegetable samosa

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Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.55 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 114.9 mg4.8%

Total Carbohydrates 32 g10.8%

Dietary Fiber 3.2 g12.9%

Sugars 1.7 g

Protein 4 g8.6%

Vitamin A 4.9% Vitamin C 50%

Calcium 2.2% Iron 9.5%

*Based on a 2000 Calorie diet

Vegetable Samosa Recipe, Vegetable Samosa