Vegetable Samosa is a popular and common snack across the Indian sub-continent. A crispy and deep fried snack, it is traditionally made using gram flour, potato, peas, onion and spices. In some places, onions are not added.
Samosas are of many kinds. From the common veg samosas to the meat varieties, there are so many variations to this simple, everyday snack. For parties and special occasions, a smaller version of this dish is made. Called as mini samosas or cocktail samosas they are a bite sized snack of this regular ones.
The story goes that Samosas were introduced to India in the 12th/13th centuries by Arab merchants who had traveled from Middle East and Central Asia. Samosa in India is a very popular street food and consumed more commonly than any other dish.
Vegetable Samosa Recipe
Ingredients for Vegetable Samosa
- 500 g Maida (Plain Flour)
- 500 g Potatoes quartered
- 100 g Green Peas shelled
- 100 g Onions finely chopped
- 3 tsp Ginger Paste
- 3 tsp Green Chilli Paste
- 1 tsp Turmeric Powder - 1 tsp
- 1 to 2 tsp Cumin Seeds - 1 to 2 tsp
- 1 to 2 tsp Saunf (Fennel Seeds)
- handful Coriander Leaves chopped
- 2 tsp Garam Masala Powder - 2 tsp
- 50 g Butter
- Salt as per taste
- Oil as required
- handful Cashew Nuts broken (optional)
How to make Vegetable Samosa
- Add a little salt to peas and potatoes.
- Add enough water and pressure cook until 1 whistle or potatoes are cooked.
- Remove and drain well. Reserve the water.
- Melt butter and add to a large bowl.
- Add maida, salt, cumin powder and enough water.
- Knead well to a poori dough consistency.
- Make small balls and roll them out.
- Heat little oil in a pan.
- Stir-fry the saunf for 20 seconds.
- Add onions, cashew nuts, green chilli paste, ginger paste, turmeric powder, garam masala powder and stir well.
- Add the potatoes (peel before adding) and green peas.
- Cook for 2 to 3 minutes and mash lightly.
- Add coriander leaves and mix again.
- Remove from flame and allow it to cool slightly.
- Add 1 or 2 tblsp of the potato mixture to the rolled out puris.
- Fold them into a triangle and shape into a samosa.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared samosas until light golden brown.
- Remove and drain excess oil.
- Serve with mint chutney or sauce.
Other popular samosa varieties include:
- Mushroom Samosa – Instead of potatoes, add 250 to 300 g of diced mushrooms
- Cauliflower Samosa – Instead of potatoes, use 1/2 cup of diced mushrooms.
- Broccoli Samosa – Instead of potatoes, use 1 cup of chopped broccoli.
- Moong Sprouts Samosa – To the recipe above, add 1 cup of sprouted green gram.
- Bread Samosa – Instead of potatoes, add 4 to 5 bread slices.
- Paneer Samosa – Instead of potatoes, add 250 to 300 g of paneer (crumbled).