Vegetable Samosa Recipe | Sabji Singara
The Vegetable Samosa is a delightful twist on the classic south Asian snack, packed with a flavorful medley of vegetables and aromatic spices. This crispy, golden snack features a savory filling made from potatoes, cauliflower, peas, and carrots, lightly mashed for a creamy texture. The samosa crust is made with a dough that’s both crispy and slightly chewy, creating the perfect contrast to the soft filling. This recipe is ideal for cold winter evenings or special occasions. Whether served with tamarind chutney or a cucumber-onion salad, these samosas are sure to be a hit. Follow this step-by-step guide to make perfectly crispy samosas at home, just like the ones from your favorite restaurant.
Equipment
- Deep frying pan
- Rolling Pin
- Knife
- Mixing bowl
- Slotted spoon
- Measuring cups and spoons
Ingredients
For the Filling:
- 1 cup Potatoes diced
- ½ cup Cauliflower chopped
- ½ cup Peas
- ½ cup Carrots diced
- 2 tbsp Mustard Oil or any oil
- 1½ tbsp Peanuts
- 1 tsp Panch Phoron (five spice)
- 2 Green Chilies
- 1 Onion Medium and chopped
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tsp Ginger-Garlic Paste
- Salt to taste
- Coriander Leaves Fresh and chopped
For the Dough:
- 2 cups All-Purpose Flour
- ¼ cup Oil or ghee
- ½ tsp salt
- 1 tsp Nigella Seeds (kalonji)
- ½ cup Water adjust as needed
Instructions
Prepare the Filling:
- Heat 2 tbsp mustard oil in a pan and fry 1½ tbsp peanuts until golden. Remove and set aside.1½ tbsp Peanuts, 1 tsp Panch Phoron
- In the same oil, add 1 tsp panch phoron and let it splutter. Then add 2 slit green chilies and 1 chopped onion. Sauté until the onion becomes translucent.2 Green Chilies, 1 Onion, 1 tsp Cumin Powder, 1 tsp Red Chili Powder, 1 tsp Garam Masala, 1 tsp Ginger-Garlic Paste, Salt, 1 tsp Turmeric Powder
- Stir in 1 tsp turmeric, cumin powder, red chili powder, garam masala, and 1 tsp ginger-garlic paste. Cook for a minute until fragrant.
- Add 1 cup diced potatoes, ½ cup cauliflower, ½ cup peas, salt to taste and ½ cup diced carrots. Mix well. Cover and cook on medium heat for 10 minutes.1 cup Potatoes, ½ cup Peas, ½ cup Carrots, 2 tbsp Mustard Oil, Coriander Leaves
- Mash some of the vegetables lightly to create a creamy texture. Stir in the fried peanuts and chopped coriander. Set aside to cool.
Make the Dough:
- In a mixing bowl, combine 2 cups flour, 1 tsp nigella seeds, and ½ tsp salt.¼ cup Oil, ½ cup Water, 1 tsp Nigella Seeds
- Add ¼ cup oil or ghee and mix it into the flour until it resembles coarse crumbs.½ tsp salt
- Gradually add ½ cup water and knead into a firm dough. Let it rest for 20 minutes.
Shape the Samosas:
- Divide the dough into 8 equal balls. Roll each ball into an oval shape, about 6-7 inches long.
- Cut each oval in half to form two semi-circles. Fold each semi-circle into a cone, sealing the edge with water.
- Fill the cone with 1-2 tbsp of the vegetable filling. Seal the top tightly by pressing the edges together with water.
Fry the Samosas:
- Heat oil in a deep frying pan over medium heat.
- Fry the samosas in batches on low-medium heat. Let them rise to the surface slowly, then fry until golden brown and crispy. This process should take 18-25 minutes per batch.
Video
Notes
- Oil Temperature: Ensure the oil is not too hot. Fry the samosas on low heat to ensure even cooking and a crispy exterior.
- Filling Variations: You can substitute the vegetables with other options like spinach, sweet corn, or even mushrooms.
- Storing: You can freeze uncooked samosas. Place them on a tray in the freezer for 1 hour, then transfer to a freezer bag. Fry directly from frozen when ready to eat.
- Serving Suggestion: Serve samosas with tamarind chutney or a side salad for extra flavor.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!