Vegetable Samosas
Crispy triangular pastries filled with a fragrant spiced potato and pea mixture, pan-fried to golden perfection. A classic Indian street-food snack that is completely plant-based.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp carom seeds (ajwain) or cumin seeds
- 1/2 tsp salt (for dough)
- 4 tbsp neutral oil (for dough)
- 8-9 tbsp cold water
- 3 medium russet potatoes, peeled, boiled
- 1/2 cup frozen peas, thawed
- 2 tbsp neutral oil (for filling)
- 1/2 tsp cumin seeds
- 1 green chili (serrano or jalapeño), minced
- 1 tsp fresh ginger, grated
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp dry mango powder (amchur) or 1 tsp lemon juice
- 1/2 tsp salt (for filling)
- 4 cups neutral oil (for frying)
Instructions
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1
Make the dough: combine 2 cups all-purpose flour, 1/2 tsp carom seeds (ajwain) or cumin seeds, and 1/2 tsp salt (for dough) in a bowl. Add 4 tbsp neutral oil (for dough) and rub into the flour until it resembles coarse crumbs. Add 8-9 tbsp cold water a tablespoon at a time, kneading until a firm (not sticky) dough forms. Cover and rest for 30 minutes.
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2
Make the filling: heat 2 tbsp neutral oil (for filling) in a skillet over medium heat. Add 1/2 tsp cumin seeds and let sizzle 30 seconds. Add 1 minced green chili (serrano or jalapeño) and 1 tsp grated fresh ginger; cook 1 minute.
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3
Add 1/2 cup thawed frozen peas and stir-fry 2 minutes. Crumble in the 3 medium peeled, boiled russet potatoes. Add 1/2 tsp garam masala, 1 tsp ground coriander, 1/2 tsp dry mango powder (amchur) or 1 tsp lemon juice, and 1/2 tsp salt (for filling). Mix well and cook 2 minutes. Remove from heat and cool.
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4
Divide the dough into equal balls. Roll each ball into an oval about 6 inches long and 4 inches wide. Cut in half to make two semicircles.
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5
Fold each semicircle into a cone shape, sealing the straight edge with a little water. Fill with 2 tablespoons of filling, press the top closed tightly, and crimp the edge to seal. Repeat with remaining dough and filling.
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6
Heat 4 cups neutral oil (for frying) in a deep heavy-bottomed pan or wok to 325°F (163°C). Fry the samosas in batches for 8-10 minutes, turning occasionally, until deep golden brown and crispy all over. Drain on paper towels.
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7
Serve hot with tamarind chutney or mint chutney.