Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos
Veggie Samosa is a delicious small triangular fried snack, that 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 are 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 a samosa instead of a samosa sheet (manda Patti), I prefer to make samosa from the dough as it becomes more delicious than samosas Patti
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 too soft
One thing to keep in mind, samosas, and namakpare don’t require puffy, These snacks are just flaky and crispy crust that actually comes from the 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
To make a samosa first we take all ingredients
Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of let it be with the skin, then coarsely chop and set aside until required
Make flour batter (like)for binding even can be used only water but flour batter is the best binding agent
In
a bowl add flour along with all ingredients
Mix them together for 5 minutes till they turn to a crumble texture
Add chopped onion to the veggies
Shape 2:
Samosa is a delicious small triangular fried snack, it is 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:
Mix them together for 5 minutes till they turn to a crumble texture
Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight
I have explained in the above description how they should be dough for samosa, cover the dough with plastic wrap cling and leave it to rest for around 30 minutes
Heat the oil in a wok add spices, and let it crackle for 30 seconds on medium flame
Then add boiled veggies potatoes and peas_Fry them with oil for 3-4 minutes on medium flame
Further, stir to mix well for 5 minutes on a medium flame
Keep stirring by adding all remaining spices, give it to good stir to combine well for 2-3 minutes
Coarsely mash the veggie mixture with a hand masher
Now the veggie mixture is ready
Transfer to the plate and keep aside
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
Take one portion at a time and give it to ball shape
You can see the cone shape is ready the two or three spoonfuls of stuffing in it don’t overstuff
Press it then roll about 2-3 inches in a round shape
Cut into half
You can see the cone shape is ready the two or three spoonfuls of stuffing in it don’t overstuff
Apply the water to the inside edges of the cone and press it to seal it properly
Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...
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 the method for your ease
You can make the samosa to give another shape too like potli samosa, probably heard its name before
Just roll the dough in the same manner and place the stuffing in the center on a rolled ball
Gather all edges from all sides, and give it a little curve in its right direction as shown in the below picture,potli samosa is ready to make
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 pakora 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
Slide 2 to 3
samosas at a time carefully into the hot oil. now lower the heat and continue frying
turning occasionally for an evenly brown
You can see they start to get brown until evenly nice golden brown color from both sides, drain out samosas from the oil
Transfer to the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas
Samosa is a delicious small triangular fried snack, it is 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:
- 300g, all-purpose flour (maida)
- ¼ tsp, carom seeds ajwain
- 2 tbsp full, ghee melted
- Salt to taste
- Oil as required for frying
Ingredients for Filling:
- 150g, potatoes hard-boiled
- 100g, peas boiled
- 1 tbsp, green chilies chopped
- 2 tbsp, fresh coriander leaves chopped
- ½ cup, onion finely chopped
- 1/3 tsp, dried fenugreek (Kasuri)
- 1/3 tsp, cumin seeds crushed
- ½ tsp, coriander seeds crushed
- ½ tsp, mango powder
- 1 tsp, red chili powder
- ½ tsp, cumin powder
- ½ tsp, turmeric powder
- 2 tbsp, olive oil
How to make the Veggie Samosa?
- In a bowl add flour along with ghee, carom seeds, and salt
- Mix them together for 5 minutes till they turn to a crumble texture
- Start kneading the dough by adding just 2-3 tbsp water
- Gradually add water till dough is formed and tight
- Cover the dough with a plastic wrap cling and leave it to for rest around 30 minutes
- Heat the oil in a wok and add crushed coriander and cumin seeds
- Let it crackle for 30 seconds on medium flame then add boiled veggies potatoes and peas
- Fry them with oil for 3-4 minutes on medium flame
- Add chopped onion and further stir to mix well for 5 minutes on medium flame
- 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
- Give it to good stir to combine well for 2-3 minutes
- Coarsely mash the veggie mixture with a hand masher
- Now the veggie mixture is ready to transfer to the plate and keep aside
- 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
- Take one portion at a time and give it to a ball shape, press it then roll about 2-3 inches in a round shape
- 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 a cone shape by folding again the reminder half by overlapping slightly pressing it and sealing that part properly
- You can see the cone shape is ready
- Put two or three spoonfuls of stuffing in it don’t overstuff
- Apply the water to the inside edges of the cone and press it to seal it properly
- Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...
- Shape 2 If you are not fully sure that you will be able to make the acute shape of samosa then here I share 2nd the method for your ease
- You can make the samosa to give another shape too like potli samosa, I probably heard its name before
- Just roll the dough in the same manner and place the stuffing in the center of the rolled ball
- Gather all edges from all sides, and give it a little curve in its right direction
- Potli samosa is ready to make
- 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 the oil is too hot
- Slide 2 to 3 samosas at a time carefully into the hot oil.
- Now lower the heat and continue frying
- 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
- Turning occasionally for evenly brown, you can see they start to get brown
- Drain out all samosas from oil and transfer to the kitchen to remove excess oil
- Repeat the same process with the rest of the samosas of both shapes
- Veggie samosas are ready to hot serve and served with green chutney and ketchup
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