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 all over the world. Samosas are also 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 samosa 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. The 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 a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you need soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin.
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To make a samosa, first we take all the ingredients.
Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.
Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.
In
a bowl, I add flour along with all the ingredients.
Mix them together for 5 minutes till they turn into a crumbly texture.
Add chopped onion to the veggies.
Shape 2:
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 the oil is too hot.
Mix them together for 5 minutes till they turn into a crumbly 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 made for samosa, cover the dough with a plastic wrap, cling wrap, nd 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 a good stir to combine well for 2-3 minutes.
Now the veggie mixture is ready.
Transfer to the plate and keep aside.
Take the dough out of 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 a ball shape.
Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.
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 into a round shape.
Cut in half. Now work with a half circle at a time.
Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.
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 the 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 a samosa, then here I have shared the method for your ease.
You can make the samosa to give another shape, too, like potli samosa, which you probably have heard of before
Just roll the dough in the same manner and place the stuffing in the center of a rolled ball
Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make
Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just 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 even brown.
You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil.
Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas.
