RCI-SN.005.0071.001
Vegetable Samosa
Vegetable Samosa from the Recidemia collection
Prep30 min
Cook20 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- hing (pre-mixed Indian spice1 Pinchmay be omitted)
- cumin/mustard/sesame seed mixture1/2 teaspoon
- Onion1 mediumfinely chopped
- -tablespoon fresh coriander leaves1 unit
- (cilantro)1 unitchopped
- -tablespoon amchur (mango) powder or 1 tablespoon lemon juice1/2 unit
- cumin/coriander powder1 teaspoon
- 1/2 teaspoon
- of hot red pepper powder1 Pinch
- potatoes3 mediumboiled, peeled and cut into very small pieces
- 1/4 cup
- 2 cups
- 2 1/2 tablespoons
- 1 1/2 tablespoons
- 1/2 teaspoon
Method
1
Combine white flour, rice flour, and salt in a mixing bowl, then add 2 1/2 tablespoons vegetable oil and mix with fingertips until the mixture resembles breadcrumbs.
2
Add cold water gradually while mixing until a stiff dough forms that holds together without being sticky, then knead for 5-10 minutes until smooth.
10 minutes
3
Cover the dough with a damp cloth and let rest at room temperature while preparing the filling.
4
Heat 1 tablespoon vegetable oil in a pan, then add the cumin/mustard/sesame seed mixture and let it crackle for a few seconds.
5
Add finely chopped onion and sauté until golden brown, about 3-4 minutes.
4 minutes
6
Stir in the boiled potato pieces, frozen peas, cumin/coriander powder, salt, and red pepper powder, then cook for 2-3 minutes until well combined.
3 minutes
7
Add fresh chopped coriander leaves and amchur powder (or lemon juice), then mix well and remove from heat to cool.
8
Divide the rested dough into 8 equal portions and roll each into a ball, then cover with a damp cloth.
9
Roll each dough ball into a thin oval sheet about 6-7 inches long on a lightly oiled surface.
10
Cut each oval sheet in half to create two semicircles, then fold one semicircle in half to form a triangular pocket.
11
Fill each samosa pocket with 1-2 tablespoons of potato filling, press the edges firmly to seal, and ensure corners are tightly closed.
12
Heat oil in a deep pan to 350°F (175°C), then carefully place samosas in the hot oil in batches and fry until deep golden brown on all sides, about 4-5 minutes per batch.
5 minutes