Ingredients for Vegetable Samosa
- Plain Flour
- Cooking Oil
- 1/2 teaspoon salt (for dough)
- Water as needed (for dough)
- 2 large potatoes, peeled and diced
- Frozen Peas
- 2 tablespoons oil (for dough)
- Cumin
- Asafoetida Powder
- Ginger
- 2-3 green chilies, finely chopped
- Curry Powder
- 1 teaspoon coriander powder
- Chili Powder
- Lemon Juice
- Cumin Seed
- 1/2 teaspoon garam masala
- Fresh Coriander Leaves
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How to Make Vegetable Samosa
- Prepare the filling: Heat oil in a pan. Add onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute. Add potatoes, peas, carrots, and green chilies. Sauté for 5 minutes.
- Add the spices: Add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for another 5 minutes until vegetables are tender.
- Cool the filling: Remove from heat and let the filling cool completely.
- Prepare the dough (if making your own): In a large bowl, combine flour, salt, and oil. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 30 minutes.
- Roll out the dough: Divide the dough into small balls. Roll each ball into a thin circle (approx. 5 inches in diameter).
- Assemble the samosas: Cut each circle in half. Fold each half into a cone shape, sealing the edges with water. Fill the cone with the vegetable mixture.
- Fry the samosas: Heat oil in a deep pan or wok. Carefully fry the samosas in batches until golden brown and crispy (about 3-4 minutes per batch).
- Drain and serve: Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with chutney or your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
4g
Carbs
9g