Mixed Vegetable Samosa Recipe
Delight your taste buds with this classic North Indian snack, the Mixed Vegetable Samosa, which promises a crispy, golden exterior filled with a flavorful medley of spiced vegetables. Perfect for pairing with a steaming cup of tea or coffee, these samosas are not only a culinary delight but also a cherished part of Indian street food culture. Follow this step-by-step guide to recreate these savory pockets of goodness right in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 2 cups |
| Sunflower Oil | 3 tablespoons + for frying |
| Ajwain (Carom seeds) | 1/4 teaspoon |
| Lemon juice | 1/2 teaspoon |
| Potatoes (Aloo) – medium size | 4 |
| Green peas (Matar) – boiled | 1/2 cup |
| Carrot (Gajjar) – boiled, finely chopped | 1/4 cup |
| Mustard seeds | 1/4 teaspoon |
| Coriander (Dhania) seeds | 1/4 teaspoon |
| Onion – finely chopped | 1/4 cup |
| Curry leaves | 5 leaves |
| Green Chilli – finely chopped | 3 |
| Ginger – grated | 1 inch |
| Red Chilli powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutritional Value | Per Serving |
|---|---|
| Calories | Approx. 300-350 |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Protein | 6 g |
Instructions
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Prepare the Dough: Begin by taking a large mixing bowl and combining the all-purpose flour, salt, 3 tablespoons of sunflower oil, ajwain, and lemon juice. Mix these ingredients thoroughly until they come together to form a stiff and tight dough. The addition of lemon juice will enhance the crispiness of the samosa shell. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
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Cook the Filling: In a separate pan, heat a tablespoon of sunflower oil over medium heat. Add the mustard seeds and allow them to crackle. Once they start popping, add the finely chopped onions, green chilies, curry leaves, and grated ginger to the pan. Sauté this mixture until the onions turn light pink and become translucent.
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Spice It Up: Next, add the coriander seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt to the sautéed mixture. Stir for a few seconds to allow the spices to bloom and infuse their flavors into the oil.
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Add Vegetables: Now, incorporate the boiled and mashed potatoes, boiled green peas, and boiled carrots into the pan. Mix everything well to ensure the spices coat the vegetables evenly. After mixing, sprinkle in some chopped coriander leaves for freshness. Once the filling is well combined, remove the pan from the heat and allow it to cool to room temperature.
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Shape the Samosas: After the dough has rested, divide it into equal-sized balls (about the size of a golf ball). Roll each ball out into a circle that is slightly thicker than a tortilla. Cut the circle in half to form two semi-circles. Take one semi-circle and hold it in your hand; apply a little water along the edges to help seal the samosa.
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Form the Cone: Fold the semi-circle into a cone shape, pinching the edges together to seal them well. Ensure there are no gaps where the filling can escape. Next, carefully stuff the cone with the cooled vegetable mixture, filling it generously but leaving a little space at the top to seal.
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Seal the Samosa: Apply a little water on the open edges of the cone, fold the top over, and pinch the edges to seal the samosa completely. Repeat this process for all the remaining dough and filling.
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Fry the Samosas: In a deep frying pan or wok, heat sufficient sunflower oil over medium heat. Once the oil is hot, gently slide the samosas into the oil, ensuring not to overcrowd the pan. Fry the samosas until they are golden brown and crispy on all sides, which typically takes about 5-7 minutes. Adjust the heat as necessary to maintain a steady frying temperature.
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Drain and Serve: Once fried, remove the samosas using a slotted spoon and drain them on a plate lined with tissue paper to absorb any excess oil.
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Garnish and Enjoy: Your delicious Mixed Vegetable Samosas are now ready to be served hot, accompanied by your choice of green chutney, tamarind-jaggery chutney, or simply classic tomato ketchup. These crispy, golden pockets of spiced goodness are perfect for sharing with family and friends over a delightful cup of tea or coffee!
Conclusion
Enjoy the delightful crunch and rich flavors of your homemade Mixed Vegetable Samosas. With their perfect blend of spices and textures, these samosas will surely become a favorite snack in your household, offering a taste of authentic North Indian cuisine right at your table.
