Vegetable Samosa

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• ¼ cup vegetable oil
• ½ cup warm water
• 2 cups potatoes, boiled and diced
• ¾ cup frozen peas
• ½ medium onion, finely diced
• 2 whole green chilies, minced
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp amchur (dry mango powder)
• ½ tsp salt
• 2 tbsp vegetable oil
• 2 cups vegetable oil for deep frying

Instructions

1. 1

   Mix flour and salt in a bowl. Add oil and rub with fingertips until breadcrumb texture forms.

2. 2

   Gradually add warm water and knead into a stiff dough. Cover and let rest 30 minutes.

3. 3

   Divide dough into 8 equal balls. Roll each ball into a thin circle on a floured surface.

4. 4

   Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them crackle.

5. 5

   Add diced onion and green chilies. Sauté until onion turns golden, about 3 minutes.

6. 6

   Stir in boiled potatoes, peas, coriander powder, garam masala, and amchur. Mix well and cook 2 minutes. Remove from heat and stir in cilantro. Let cool slightly.

7. 7

   Cut each dough circle in half. Wet the straight edge with water. Fold into a cone shape and seal the edge.

8. 8

   Fill cone with 1.5 tbsp potato mixture. Wet the top edge and seal by pressing the sides together.

9. 9

   Heat oil to 350°F in a deep pan or wok. Carefully add samosas in batches, frying 3-4 minutes until golden brown.

10. 10

    Drain on paper towels. Serve hot with mint chutney and tamarind sauce.

Tools you’ll need

• large mixing bowl
• measuring cups and spoons
• 12-inch skillet
• wooden spoon
• rolling pin
• cutting board
• small bowl for water
• deep frying pan or wok
• food thermometer
• slotted spoon
• paper towels

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