Samosa: A Flavorful Triangular Delight

Samosa, a popular and savory pastry originating from the Indian subcontinent, has become a globally loved snack. Known for its distinctive triangular shape and a filling that combines an array of spices and ingredients, the samosa offers a delightful blend of flavors and textures.

Homemade Vegetable Samosa Recipe

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup semolina (optional for extra crispiness)
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water (for kneading)

For the Filling:

• 2 cups boiled and mashed potatoes
• 1 cup boiled green peas
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped green beans
• 1/2 cup finely chopped onions
• 2 green chilies, finely chopped
• 1 tablespoon grated ginger
• 1 tablespoon cumin seeds
• 1 tablespoon coriander powder
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh coriander leaves, chopped
• Oil for deep frying

Instructions:

For the Dough:

1. In a large mixing bowl, combine the all-purpose flour, semolina (if using), vegetable oil, and salt.
2. Gradually add water and knead the mixture into a smooth, firm dough. Cover it with a damp cloth and let it rest for at least 30 minutes.

For the Filling:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add grated ginger and chopped green chilies, sauté for a minute.
4. Add chopped carrots and beans. Cook until they are slightly tender.
5. Add boiled and mashed potatoes, boiled green peas, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
6. Cook the filling for 5-7 minutes, stirring occasionally. Add chopped coriander leaves, mix, and remove from heat. Allow the filling to cool.

Assembling and Frying:

1. Divide the rested dough into small lemon-sized balls. Roll each ball into a thin oval or round shape.
2. Cut the rolled dough in half to form two semi-circles.
3. Fold each semi-circle into a cone shape, sealing the edge with a little water.
4. Fill the cone with the prepared vegetable filling, leaving some space at the top.
5. Seal the open edge of the cone to form a triangular shape. Press the edges gently to ensure they are sealed.
6. Heat oil in a deep pan over medium heat for frying.
7. Once the oil is hot, gently slide the prepared samosas into the oil, a few at a time.
8. Fry until they turn golden brown and crisp. Ensure they are cooked evenly on all sides.
9. Remove the samosas with a slotted spoon and place them on a kitchen paper towel to absorb excess oil.

Serve:

1. Serve the vegetable samosas hot with mint chutney or tamarind sauce.
2. Enjoy these crispy and flavorful samosas as a snack or appetizer.

Note: You can experiment with the filling by adding ingredients like paneer (cottage cheese), peas, or cashews to create variations.