Vegetable Samosa

Vegetable Samosa

Vegetable Samosa


1 Finely Chopped Potato

1 Cup Lentils

1 Cup Peas

3 Tablespoons Vegetable Oil

1 Finely Chopped Onion

1 Teaspoon Cumin Seeds

1 Teaspoon Red Chili Powder

1 Tablespoon Wheat Flour

3 Cups Maida Flour

1 Tablespoon Curry Powder

1 Crushed Garlic Clove

¼ Teaspoon Salt

1 Cup Warm Water

¼ Cup Water

Deep Fryer

In a large skillet heat oil.  When oil is hot add the onion, garlic, curry powder, cumin seeds and chili powder.  Cook for 1 minute.  Next add the lentils and cook for 2 minutes.  Add the potatoes, peas and water.  Bring to a boil.  Reduce the heat and simmer covered for 20 minutes or until potatoes are tender.  Blend 1 teaspoon flour with ¼ cup of water and add to the boiling mixture.  As the mixture thickens, remove from the heat and let it cool.  To make the dough, mix 3 tablespoons oil with the maida flour, add the cumin and gradually stir in the warm water with the salt to form a fairly stiff dough.  Cover and let it stand for half an hour.  Divide the dough in half.  Roll out each to 1/8 inch thickness and cut into rounds by using a 3 ½ inch cutter.  Place 1 teaspoon of the filling in the center of each round.  Brush edges lightly with water and fold in half or in the form of a triangle.  Press edges with your thumb and finger.  Deep fry the samosas to a golden brown.  Drain the excel oil by putting samosas on paper towels.  Serve with Pudina (Mint) Chutney.  Makes approximately 12 samosas

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