Mixed Vegetable Samosa Recipe
Samosa, a beloved snack across North India, is a crowd-pleaser on both festive occasions and as street food. Traditionally filled with a spiced potato mixture, this recipe takes a fresh turn by combining an array of vegetables for a flavorful twist. You can savor them with refreshing coriander-mint chutney or tangy tamarind chutney, and if you’re feeling adventurous, turn them into a vibrant chaat. Here’s a simple yet delicious way to prepare these crispy, golden delights that are perfect for any occasion.
Ingredients
| Ingredients | Quantity |
|---|---|
| Maida (all-purpose flour) | 2 cups |
| Oil | 3 tbsp |
| Ajwain (celery seeds) | 1/4 tsp |
| Lemon juice | 1/2 tsp |
| Potatoes | 4, boiled, peeled, and mashed |
| Green peas | 1/2 cup, boiled |
| Carrots | 1/4 cup, boiled and chopped |
| Mustard seeds | 1/4 tsp |
| Coriander seeds | 1/4 tsp |
| Onions | 1/4 cup, finely chopped |
| Curry leaves | 5 |
| Green chilies | 3, finely chopped |
| Ginger | 1-inch, grated |
| Red chili powder | 1/2 tsp |
| Coriander powder | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Garam masala powder | 1 tsp |
| Salt | As per taste |
| Oil | As needed, for frying |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6
Instructions
-
Prepare the Dough:
In a large mixing bowl, combine 2 cups of maida (all-purpose flour) with a pinch of salt, 3 tablespoons of oil, ajwain (celery seeds), and 1/2 teaspoon of lemon juice. Mix the ingredients well. Gradually add water to the mixture and knead it into a smooth, soft dough. Once done, set the dough aside and cover it with a damp cloth to prevent it from drying out. -
Make the Filling:
Heat a tablespoon of oil in a pan over medium heat. Add mustard seeds and allow them to crackle, releasing their aroma. Next, add finely chopped onions, green chilies, ginger, and curry leaves. Sauté the mixture until the onions soften and turn golden brown. -
Spice It Up:
To the softened onion mixture, add red chili powder, coriander powder, turmeric powder, and garam masala powder. Stir well and cook the spices for 2 minutes to release their flavors. Add the boiled and mashed potatoes, boiled green peas, and chopped carrots into the pan. Mix everything thoroughly, ensuring the vegetables are evenly coated with the spices. Allow the filling to cook for another 2 minutes, then sprinkle some fresh coriander leaves and mix again. Remove the pan from heat. -
Shape the Samosas:
Divide the dough into medium-sized balls. Roll each ball into a slightly thick circle. Cut the circle in half, forming two semi-circles. Apply water to the edges of the semi-circle and shape it into a cone by folding it along the edges. Seal the edges to form a pocket. Stuff the cone with the prepared vegetable filling, pressing gently to pack it in. Pinch the open edges together to seal the samosa completely, ensuring no filling spills out. -
Fry the Samosas:
Heat enough oil in a frying pan to submerge the samosas. Once the oil is hot, gently drop in the prepared samosas, a few at a time. Fry them on medium heat, turning occasionally, until they turn golden brown and crispy on all sides. Once done, remove them from the oil and drain on a kitchen towel to absorb any excess oil. -
Serve and Enjoy:
Serve these hot and crispy mixed vegetable samosas with a refreshing coriander-mint chutney or tangy tamarind chutney. They also pair wonderfully with a cup of masala chai for a delightful snack.
Serving Suggestions:
For an extra twist, try making a chaat with these samosas by breaking them into pieces and adding yogurt, tamarind chutney, and a sprinkle of chat masala. The possibilities are endless, and each bite will be as exciting as the last!
Enjoy the blend of flavors in this crispy, savory delight that brings together a medley of vegetables and spices in a perfect snack form.
