Veggie Samosa Recipe - Yummy Traditional

Veggie Samosa Recipe


veggie-samosa-recipe-with-step-by-step-photos

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step by step photos

 Veggie Samosa is a delicious small triangular fried snack, originally came from India and right after spread out all over the world, Samosas also are the most popular Pakistani appetizer/snack, it has a flaky crust and is filled with spiced potatoes, peas chicken, mince or eggs.

Wrapped in a thin pastry and fried to perfection served with mint chutney or ketchup. But here I am using dough to make samosa instead of a samosa sheet (manda Patti), I prefer to make samosa from dough it becomes more delicious than samosas Patti


veggie-samosa

It may take you some time but never compromise with taste
Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt, using water quantity is just around 50 ml, a bit tight dough neither too hard nor soft

One thing keeps in your mind, samosas,namakpare aren’t required puffy, these snacks are just flaky and crispy crust required which actually comes from dough texture either you knead soft/dough or keep the quantity of ghee less or more in both cases cant get the desirable result of samosa, So be careful to knead the dough, let’s begin 
                         
veggie-samosa


To make a samosa first we take all ingredients 

       
ingredients-of-samosa


And prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of let it be with skin, then coarsely  chop set aside until required

boiled-veggies


Make flour batter (like)for binding even can be used only water but flour batter is the best binding agent

                                           
flour-batter



In a bowl add flour along with all ingredients

                                     
add-flour-along-with-all-ingredients

Mix them together for 5 minutes  till turn to crumble texture  
                         
                   
mix-flour-with-ghee


Start kneading the dough by adding just 2-3 tbsp water, gradually add water till dough is formed and tight
                         
start-kneading-dough


I have explained in the above description how should be dough for samosa, cover the dough with plastic wrap cling and leave it for rest around 30 minutes
                               
slowly-add-water-to-knead-dough-and-leave-it-for-rest


Heat the oil in a wok add spices, let it crackle for 30 seconds on medium flame
                                       
heat-the-oil-in-a-wok


Then add boiled veggies potatoes and peas_Fry them with oil for 3-4 minutes on medium flame
           
add-boiled-veggies-and-fry


Add chopped onion to the veggies

put-chopped-onion


And further, stir to mix well for 5 minutes on medium flame       
                 
     

Keep stirring by adding all remaining spices, give it to good stir to combine well for 2-3 minutes 

                     
add-spices-and-stir-well


Coarsely mash the veggie mixture with a hand masher                

coarsely-mash-the-veggies


Now the veggie mixture is ready

veggies-are-done


Transfer to the plate and keep aside 

                                 
transfer-to-the-plate


Take the dough out from the bowl and punch it for 1-2 minutes, roll the dough on a rolling board/slab like a thick rope 
                       


Divide the dough rope into equal portions around 2 inches wide
                        
divide-the-dough


Take one portion at one time and give it to ball shape
                                                       
give-it-to-ball-shape-and-press


Press it then roll about 2-3 inches in round shape           
  
roll-out-the-ball

Cut into half 
                     
cut-into-halves


Now work with a half circle at a time apply the flour batter around the edges using a brush or fingertips_Now fold it into half as shown, make the cone shape by folding again the reminding half by overlapping slightly press it and seal that part properly 

                               
make-samosa-shape

You can see the cone shape is ready_Put the two or three spoonfuls of stuffing in it don’t overstuff
            
fill-the-stuffing-in-the-samosa


Apply the water on the inside edges of the cone and press it to seal properly   


properly-seal-the-edges


Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out....

cover-the-samosas-after-shaping

Shape 2:
If you are not fully sure that you will be able to make the acute shape of samosa then here I did share 2nd one method for your ease
You can make the samosa to give another shape too like potli samosa, probably you heard its name before
Just roll the dough in the last same manner and place the stuffing in the center on a rolled ball

Gather all edges from all sides, and give it to a little curve in its right direction as shown in the below picture,potli samosa is ready to make        
                                     
potli-samosa-is-ready

Once you are almost done shaping heat oil on a medium flame for deep frying samosa, the temperature of the oil should be just hot.
Not as hot as frying pakoras oil if the oil is too hot you will not get a flaky crust, Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means oil is too hot
heat-the-oil
             

Slide 2 to 3 samosa at a time carefully into the hot oil. now lower the heat and continue frying turning occasionally for evenly brown

                                                         
fry-potli-samosa


You can see they start to get brown  until evenly nice golden brown color from both sides, drain out samosas from the oil 
         
                         
drain-out-samosas
drain-out-samosa-from-oil

And transfer to the kitchen towel for removing excess oil, repeat the same process with the rest of the samosas 
      
place-on-towel-for-removing-excess-oil

Veggie samosas are ready to hot serve and serve with green chutney and ketchup
                                      
samosa-are-done
                                                              




Samosa is a delicious small triangular fried snack, it are the most popular Pakistani appetizer/snack, it has a flaky crust and is filled with spiced potatoes, peas chicken, mince, or eggs

Ingredients of dough:
  1. 300g,all-purpose flour (maida)
  2. ¼ tsp, carom seeds ajwain
  3. 2 tbsp full, ghee melted
  4. Salt to taste
  5. Oil as required for frying
Ingredients for filling:
  1. 150g, potatoes hard-boiled
  2. 100g, peas boiled
  3. 1 tbsp, green chilies chopped
  4. 2 tbsp, fresh coriander leaves chopped
  5. ½ cup, onion finely chopped
  6. 1/3 tsp, dried fenugreek (Kasuri)
  7. 1/3  tsp, cumin seeds crushed
  8. ½ tsp, coriander seeds crushed
  9. ½ tsp, mango powder
  10. 1 tsp, red chili powder
  11. ½ tsp, cumin powder
  12. ½ tsp, turmeric powder
  13. 2 tbsp, olive oil
How to make the veggie samosa?
  1. in a bowl add flour along with ghee, carom seeds, and salt
  2. Mix them together for 5 minutes  till turn to crumble texture
  3. Start kneading the dough by adding just 2-3 tbsp water
  4. Gradually add water till dough is formed and tight
  5. Cover the dough with plastic wrap cling and leave it for rest around 30 minutes
  6. Heat the oil in a wok add crushed coriander and cumin seeds
  7. Let it crackle for 30 seconds on medium flame then add boiled veggies potatoes and peas
  8. Fry them with oil for 3-4 minutes on medium flame
  9. Add chopped onion and further stir to mix well for 5 minutes on medium flame
  10. Keep stirring by adding all remaining spices red chili powder, salt, Kasuri methi, mango powder, chopped green chilies, chopped coriander leaves, turmeric powder, and cumin powder
  11. Give it to good stir to combine well for 2-3 minutes
  12. Coarsely mash the veggie mixture with a hand masher
  13. Now the veggie mixture is ready to transfer to the plate and keep aside
  14. Take the dough out from the bowl and punch it for 1-2 minutes
  15. Roll the dough on a rolling board/slab like a thick rope
  16. Divide the dough rope into equal portions around 2 inches wide
  17. Take one portion at one time and give it to a ball shape, press it then rolls about 2-3 inches in a round shape
  18. Cut into halves
  19. Now work with a half circle at a time
  20. Apply the flour batter around the edges using a brush or fingertips
  21. Now fold it into half as shown
  22. Make a cone shape by folding again the reminder half by overlapping slightly press it and seal that part properly
  23. You can see the cone shape is ready
  24. Put the two or three spoonfuls of stuffing in it don’t overstuff
  25. Apply the water on the inside edges of the cone and press it to seal properly
  26. Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out....
  27. Shape 2:if you are not fully sure that you will be able to make the acute shape of samosa then here I did share 2nd one method for your ease
  28. You can make the samosa to give another shape too like potli samosa, probably you heard its name before
  29. Just roll the dough in the last same manner and place the stuffing in the center of the rolled ball
  30. Gather all edges from all sides, and give it to a little curve on its right direction 
  31. Potli samosa is ready to make
  32. Once you are almost done shaping heat oil on a medium flame for deep frying samosa
  33. The temperature of the oil should be just hot.
  34. Not as hot as frying pakoras oil if the oil too hot you will not get a flaky crust 
  35. Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means oil is too hot
  36. Slide 2 to 3 samosa at a time carefully into the hot oil.
  37. Now lower the heat and continue frying
  38. You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil  and make sure the oil doesn’t get too hot 
  39. Turning occasionally for evenly brown, you can see they start to get brown
  40. Drain out all samosas from oil and transfer to the kitchen for removing excess oil
  41. Repeat the same process with the rest of the samosas of both shapes
  42. Veggie samosas are ready to hot serve and serve with green chutney and ketchup
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