Samosa is probably the most popular snack in Northern India, specially at tea time.
This vegetable samosa recipe is a very popular snack recipe. Samosas are irresistible. They are generally served as snacks and it is a quite a filling snack. Samosa is originally from the North India but now it is a part of everyone’s recipe collection. It is popular not only in India but outside India too.
- 2 cups plain flour or maida
- 4 tbs. cooking oil
- 1/2 tsp. salt
- Water to create dough
For the filling:
- 4 large potatoes, boiled within their skin.
- 1 cup frozen pea (optional). If using fresh peas, boil and drain
- 3 tbs. oil
- 1 tsp. cumin or jeera seeds
- 1/4 tsp. asafoetida powder (don’t be concerned if you don’t have this)
- 1 inch bit of ginger, peeled and grated
- 2 green chillies, finely chopped
- 1 tsp. coriander powder
- 1/2 tsp. chilli powder
- 1 tsp. amchoor (dry mango powder). If you don’t have this, use 1 tbs. fresh lemon juice instead
- 1 tsp. Garam Masala
- 1 tsp. cumin seeds, dry-roasted and coarsely ground
- 1 1/2 tsp. salt (to taste)
- A number of fresh coriander leaves, de-stalked and chopped
- Oil for deep frying
1. For that pastry, mix the flour and salt together inside a bowl then pour within the oil and egg yolk and mix together before the mixture resembles breadcrumbs. Gradually stir in enough tepid to warm water to form a smooth dough (you might not need all the water). Roll the dough right into a ball, wrap in cling film and chill within the fridge for least half an hour or so
2. For the filling, boil the potatoes inside a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to deal with cut into 0.5cm/¼in cubes and hang aside. Boil the carrots inside a saucepan of salted water for 10-12 minutes, or until tender, then drain. Put aside.
3. Heat the two tablespoons of vegetable oil inside a large frying pan over a medium heat adding the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for around 8 minutes until the onions are softened and translucent and also the spices aromatic.
4. Stir within the garlic, chilli, curry leaves, potato and carrot and cook for any further ten minutes then stir within the peas and cook for 2-3 minutes until heated through. Season using the lemon juice, stir in the coriander leaves and hang aside to cool.
To make the samosas, cut the dough into six even-sized pieces and roll into balls. Make use of a rolling pin to roll each ball right into a thin circle, about 15cm/6in diameter. Cut each circle in half to create two semicircles.