Samosa (Vegan)    Serves – 4                                                                                                 

Ingredients

For the dough:

  • Flour 250 gms
  • Sunflower/Vegetable oil 45 gms
  • Salt 5 gms
  • Carom seeds 3 gms
  • Cold water 110–130 ml

For the filling:

  • Potatoes boiled, peeled, and cubed 500 gms
  • Green peas 100 gms
  • Oil 30 gms
  • Cumin seeds 5 gms
  • Crushed coriander seeds 5 gms
  • Fennel seeds crushed 2 gms
  • Fresh ginger grated 15 gms
  • Green chilies finely chopped 10 gms
  • Ground coriander 8 gms
  • Turmeric powder 3 gms
  • Red chili powder 3 gms
  • Dried mango powder (amchur) or lemon juice 5 gms
  • Garam masala 3 gms
  • Salt 10 gms
  • Fresh cilantro chopped 20 gms
  • Vegetable oil for deep frying as needed

 

Method

Prepare the dough:

  • In a bowl, mix flour, salt, and carom seeds. Add oil and rub it into the flour until the mixture looks sandy and holds shape when pressed. Gradually add cold water and knead into a firm, tight dough. Cover and rest for 45–60 minutes.

 

Prepare the filling:

  • Heat oil in a pan. Add cumin seeds, coriander seeds, and fennel seeds; let them splutter. Add ginger and green chilies and sauté briefly. Add green peas and cook until soft. Add potatoes, turmeric, red chili powder, ground coriander, and salt. Toss gently to keep potatoes chunky. Cook for 3–4 minutes. Turn off heat, add garam masala, dried mango powder, and fresh cilantro. Let the filling cool completely.

 

Shape the samosas:

  • Divide dough into equal balls. Roll each ball into a thin oval and cut in half. Take one half and form a cone, sealing the edge with water. Fill generously with the potato mixture and seal the top tightly. Make sure there are no gaps.

 

Fry the samosas:

  • Heat oil on low to medium heat. Fry samosas slowly, turning occasionally, until golden brown and crisp. Remove and drain on paper towels.

 

Serve:

  • Serve hot with mint chutney.

 

Prep time: 45–60 minutes (includes dough resting and vegetable prep)

Cook time: 20–25 minutes (frying or cooking filling)

Total time: 1 hour 5 minutes – 1 hour 25 minutes