Mixed Vegetable Samosa Recipe
A beloved snack from North India, the Mixed Vegetable Samosa is a crispy, golden-brown pastry filled with a savory blend of mashed potatoes, peas, carrots, and fragrant spices. This recipe is perfect for a tea-time treat or a party appetizer. With the right combination of spices and fillings, these samosas will become an instant favorite among your friends and family.
Ingredients for Mixed Vegetable Samosa
| Ingredient | Quantity |
|---|---|
| Maida (all-purpose flour) | 2 cups |
| Oil | 3 tablespoons |
| Celery (ajwain) | 1/4 teaspoon |
| Lemon juice | 1/2 teaspoon |
| Potatoes (boiled and mashed) | 4 medium-sized |
| Green peas (boiled) | 1/2 cup |
| Carrots (boiled and chopped) | 1/4 cup |
| Mustard seeds (rai) | 1/4 teaspoon |
| Coriander seeds | 1/4 teaspoon |
| Onion (finely chopped) | 1/4 cup |
| Curry leaves (kadhi patta) | 5 leaves |
| Green chilies (finely chopped) | 3 chilies |
| Ginger (grated) | 1-inch piece |
| Red chili powder | 1/2 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Oil (for frying) | As needed for deep frying |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions for Making Mixed Vegetable Samosa
Step 1: Prepare the Dough
- In a large mixing bowl, combine maida (all-purpose flour), salt, oil, celery (ajwain), and lemon juice.
- Mix these ingredients well to form a crumbly texture.
- Gradually add water, little by little, and knead the mixture into a soft and smooth dough.
- Once the dough is ready, cover it with a damp cloth and set it aside to rest for 15-20 minutes.
Step 2: Make the Filling
- Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
- Once the seeds pop, add onion, green chilies, curry leaves, and grated ginger. Sauté these ingredients for 2-3 minutes until the onion softens and becomes translucent.
- Add the following ground spices:
- Red chili powder
- Coriander powder
- Turmeric powder
- Garam masala powder
- Salt
- Stir well and cook the spices for 1-2 minutes to release their aromas.
- Add the boiled and mashed potatoes, boiled green peas, and chopped carrots. Mix thoroughly, ensuring the vegetables are evenly coated with the spices.
- Cook the mixture for another 2-3 minutes, allowing the flavors to blend.
- Add freshly chopped green coriander leaves to the mixture and stir. Set the filling aside to cool.
Step 3: Shape the Samosas
- Divide the dough into small, equal-sized balls.
- Roll each ball into a smooth, round ball and then roll it out into a thick oval or circular shape using a rolling pin.
- Cut the rolled dough into half, creating two semi-circles.
- Apply a little water along the edge of each half-circle.
- Fold each half-circle into a cone shape by bringing the two straight edges together and sealing them. Pinch the edges to form a cone.
- Fill each cone with the prepared vegetable filling, leaving a little space at the top. Seal the open edge by pinching it together, ensuring there are no gaps.
Step 4: Fry the Samosas
- Heat oil in a deep frying pan or wok on medium heat. Test the temperature by dropping a small piece of dough into the oil – it should rise to the surface immediately.
- Carefully add the prepared samosas, one by one, into the hot oil. Do not overcrowd the pan.
- Fry the samosas until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
- Remove the fried samosas from the oil and place them on a kitchen towel to drain any excess oil.
Step 5: Serve
- Serve the hot and crispy Mixed Vegetable Samosas with tangy coriander-mint chutney and a cup of masala chai for a delightful treat.
- These samosas are perfect as a snack for any occasion, whether it’s a family gathering, a party, or a quiet evening at home.
Tips for Perfect Samosas
- Dough consistency: The dough should be soft and pliable but not too sticky. If it feels too dry, add a little more water; if it’s too sticky, add a bit more flour.
- Filling variations: You can add other vegetables like bell peppers, sweet corn, or peas to customize the filling.
- Frying temperature: Keep the oil at medium heat to ensure the samosas cook evenly and become crispy. If the oil is too hot, the samosas will burn on the outside while remaining raw inside.
- Serving suggestion: Samosas can also be served with tamarind chutney or yogurt sauce for an additional flavor kick.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Enjoy these crisp and delicious Mixed Vegetable Samosas, and let every bite transport you to the vibrant streets of India, where the aroma of freshly fried samosas fills the air!
