Vegetable Samosa

Vegetable Samosa


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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