Prep Time: 45 minutes Cooking Time: 20 minutes
Ingredients: For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- Water, as needed
For the filling:
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust according to your spice preference)
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 2 tablespoons fresh coriander leaves, chopped
- Salt to taste
- Vegetable oil for frying
Instructions:
In a large mixing bowl, combine the all-purpose flour and salt. Add vegetable oil and mix it with your fingers until the mixture resembles bread crumbs.
Gradually add water, a little at a time, and knead the dough until it is smooth and firm. Cover it with a damp cloth and let it rest for about 30 minutes.
In the meantime, prepare the filling. Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion, green chili, and grated ginger. Sauté until the onion turns translucent.
Add the boiled and mashed potatoes, boiled green peas, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well combined. Remove from heat and let the filling cool down.
After 30 minutes, divide the dough into small lemon-sized balls. Roll each ball into a thin circle of about 6-7 inches in diameter.
Cut the rolled dough circle in half. Take one half and fold it into a cone shape, overlapping the edges slightly and sealing them with water.
Fill the cone with a tablespoon of the prepared filling. Apply water along the edges of the cone and seal the top to form a triangular samosa. Repeat the process with the remaining dough and filling.
Heat oil in a deep pan over medium heat. Once the oil is hot, carefully slide the samosas into the oil, a few at a time. Fry them until they turn golden brown and crispy. Remove them from the oil and drain on a kitchen paper towel to remove excess oil.
Serve the vegetarian samosas hot with your favorite chutney or sauce.
Enjoy your homemade vegetarian samosas as a delicious snack or appetiser!