Wednesday, 17 April 2013

Vegetarian samosas

I have made samosas before, but usually I make them in filo pastry, so this time I wanted to make the dough - and although you would think samosas are a long winded process, this isn't actually that difficult.

I have tried to show pictures step by step when making the actual samosas, although I apologise if they are not that clear, it was not easy taking a picture in one hand and trying to hold the samosa in the other... :)




  • Skill level: Easy-medium (depending if it's your first time)
  • Makes: 8-10 samosas
  • Prep time: 45 mins (to allow the potato mixture to cool)
  • Cooking time: 5-10 mins
What you will need:

For the samosa dough

1 cup plain flour
1 tbsp semolina powder
1/2 tsp salt
3 tbsp vegetable/sunflower oil
1/4 cup lukewarm water (more or less as needed)

For the samosa filling

3 potatoes, peeled and chopped into small cubes
2 tbsp oil
1/2 tsp cumin seeds
1 green chilli, finely chopped
1 tsp coriander powder
1/2 cup frozen peas
1/4 tsp garam masala
1 tsp salt

For the samosa 'glue'

1 tbsp plain flour
2 tbsp water

How to make:

1) Mix the flour, semolina, salt and oil together, adding water until a soft dough forms

2) Knead the dough for around 2 mins until smooth, then set aside for at least 15 mins under a damp cloth

3) In the meantime prepare the filling by boiling the potatoes until cooked, then drain them and set aside

4) Heat the oil in a frying pan on medium/high heat, once hot add the cumin seeds and mix until they start to crack. Add the green chilli and coriander powder, and stir

5) Add the peas, turn the heat to medium and stir until the peas become tender

6) Add the potatoes into the pea mixture, and stir for around 5 mins. Then add the garam masala and salt, and check for seasoning before setting the filling aside to cool 

7) Prepare the samosa glue by mixing together the plain flour and water, then set aside

8) Take the rested dough, knead for a minute, then divide it into 4 equal parts, making each part into a ball

9) Roll each ball to make a circle, then cut it in half. Spread the paste lightly along the edges of one semi circle



10) Pick up the semi circle and fold it into a cone shape, pinching the sides of the cone to make sure it is completely sealed



11) Fill the cone with the filling, pressing the filling down to ensure the samosa is well filled



12) Close the top of the triangle shape, by pinching the top edges to make sure it is completely sealed



13) Heat some frying oil, once the oil is hot (you may test with a small piece of dough, if it starts to sizzle and rise to the surface slowly, the oil is ready), fry the samosas for a few mins each side - or until golden brown. Remove onto kitchen paper to drain





You can adjust the filling in this samosa to make it as hot or as mild as you like! The above is good for people who cannot stand much heat, so add chilli powder or more chilli in the filling if needed. I hope the above illustration helps make the steps clear, and above all, enjoy! :)

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