VEGETABLE SAMOSA

This is the most famous and favourite Indian snacks. It is served on all occasions; be it a birthday celebration, get-together or office party. The favourite snacks of all Indians. let’s have a look at the recipe.

Preparation Time: 30 to 45 minutes
Cooking Time: 15 minutes
Servings: makes 10 samosas
Ingredients:
For the cover:Panjabi Samosa

  • 3/4 cup all purpose flour (maida)
  • 1/4 cup semolina (suji)
  • 1/2 tsp carom seeds
  • 1 tbsp oil
  • salt to taste

For the stuffing:

  • 3 potatoes (boiled and mashed)
  • 1/2 cup frozen green peas
  • 1/4 cup cauliflower (grated)
  • 1/4 cup paneer (crumbled)
  • 1 onion (finely chopped)
  • 4 garlic cloves
  • 1 inch ginger
  • 4 green chillies (adjust according to your taste)
  • 1/2 tsp coriander seeds
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp garam masala
  • 1 tbsp oil
  • Salt according to taste
  • Oil for deep frying

Preparation Instructions:

  • Mix all purpose flour (maida), semolina (suji), carom seeds (ajwain), salt and oil in a bowl. Mix all ingredients well so that no lumps are formed.
  • Add little water and make a stiff dough. Cover the dough with a plastic sheet and keep it aside for 20 – 25 minutes. Meanwhile prepare the stuffing.
  • Grind ginger, garlic, green chillies and coriander seeds into a coarse paste.
  • Now, heat 1 tbsp oil in a pan and add the ginger-garlic paste. Fry it till the raw smell disappears.
  • Now add chopped onions and saute till they become translucent. Now add cauliflower and cook for 3 – 4 minutes.
  • Now add mashed potatoes, turmeric powder, coriander powder, cumin powder, amchur, garam masala and salt. Mix well and cook for 2 minutes.
  • Turn off the stove and add frozen peas and crumbled paneer to the mixture. Mix again. The stuffing is ready. Let it cool.
  • Divide the dough into five equal-sized balls and roll them into thin discs (rotis). Cover them when all are done. Now, divide the stuffing into ten equal-sized balls.
  • Take a roti and cut it into half making two semi-circles.
  • Apply some water on the circumference (sides/edges) of the semi-circle and make a cone with it.
  • Put a ball of stuffing inside the cone and seal the cone well from bottom. Cover it with a kitchen towel.
  • Make all the ten samosas in the same manner. While making samosas, heat oil for deep frying.
  • When the oil become hot, fry the samosas well from both sides on medium flame. You can fry them in batches.
  • Take them out in a paper towel to remove excess oil.
  • Serve delicious vegetable samosa with ketchup or your favourite chutney and tea.

Tips:

  • Adjust the spices and vegetables according to your preference and taste.

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