Vegetable Samosa


Vegetable Samosa takes exceptional forms, consisting of triangular, cone or half-moon shapes, relying for your vicinity and children’s choice.


For the outer cowl 

  • ½ cup Maida
  • 1 Tbsp Sooji/Semolina/Rava
  • 1 Tbsp Ghee/Oil
  • 3/4 tsp Salt
  • 1/4 tsp Ajwain/Vamu
  • Lemon Juice 2 tsp
  • Warm Water to knead the dough as required

For the Filling 

  • 2 cups Mixed Vegetables (Cabbage, Carrot, Peas, Beans) Chopped and Boiled
  • 1/4 cup Potatoes Boiled and Cubed
  • 1 tsp Amchur Powder
  • 1/4 tsp Mirchi Powder
  • 1/2 tsp Garam Masala
  • 1 Tbsp Pudina / Mint Finely minced /Dry mint powder
  • 1 tsp Coriander seeds
  • 1/4 tsp Fennel / Saunf (Optional)
  • 1/2 tsp Turmeric
  • Salt as in keeping with taste
  • 2 Tbsp Coriander leaves finely chopped
  • Lemon Juice (Optional)
  • 1/2 cup Grated cheese (Optional)
  • 1 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Jeera
  • 3 cups of Oil for deep frying

Dough Preparation 

  1. In a blending bowl, upload maida, sooji, salt and ajwain. Mix properly and rub withinside the oil in order that it’s far properly incorporated.
  2. Add warm water and knead a stiff dough (like chapati dough). wrap the dough and set apart for 15-20 min.

For Filling 

  1. In every other bowl, upload the chopped and boiled greens upload all of the different elements besides the seasoning and lemon juice.
  2. In a heated sauce pan, upload oil and the relaxation of the seasoning. After the mustard seeds splutter, upload the vegetable aggregate and prepare dinner dinner till the aggregate is dry.
  3. Remove from hearthplace and squeeze in a few lemon juice and blend properly.

For Samosas 

  1. Pinch a gooseberry sized dough and roll out skinny circles. With a pointy knife, Cut the circle into identical halves.
  2. On every half, practice water and make a cone/triangle form and press properly in order that the rims are sealed properly.
  3. Fill in approximately a tablespoon of the vegetable filling and seal the rims via way of means of making use of water.
  4. Keep them blanketed even as the oil is heated in a kadai/wok.
  5. Gently slide those in fairly warm oil and fry them in low-medium heat. Drain them directly to kitchen paper towels once they get a golden brown hue.
  6. Continue frying them in batches and serve them warm.


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