Vegetable Samosa Recipe

Step 1

In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.

Step 2

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.

Step 3

Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.

Step 4

Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry.

Step 5

Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely.

Step 6

Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds.

Step 7

Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves if desired.

Serve hot with Mango Chutney.

Things You'll Need

  • 8ounces Potatoes, cut in even-size pieces
  • 3/4cup Frozen green peas
  • 2tbsp Corn oil
  • 1 Onion, finely chopped
  • 1/2tsp Cumin seeds
  • 1piece ginger root, peeled, grated (1/2
  • 1/2tsp Turmeric
  • 1/2tsp Garam Masala
  • 1/2tsp Salt
  • 2tsp Lemon juice
  • 1cup All-purpose flour
  • 2tbsp Butter
  • 2tbsp Warm milk
  • Vegetable oil for deep frying
  • Lime twists (opt)
  • Fresh celery leaves (opt)
  • Mango Chutney

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