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How to Make Vegetable Samosas


Samosas with Mango Chutney

Samosas are a delicious and celebrated Indian starter or appetizer.  They are triangle in shape, and deep fried with a vegetable or meat filling.  This vegetable samosa recipe calls for home-made dough — which if you follow these instructions, is super easy to make.  Other recipes use pastry dough, but if you’re looking for an authentic samosa experience, this is the real-deal!  They are so delicious and although they can take time to make, they can be frozen in their uncooked form, and deep-friend from frozen to serve when guests ‘pop in’ to visit.  Enjoy!

Preparation Time: 2 hours

Cooking time: 1.5 hours

Serves: 4 (8 samosas in total, or two for each person)

Samosa Dough Ingredients:

  • 2 Cups of all-purpose flour
  • 1 teaspoon of salt
  • 6 tablespoons of vegetable (or canola) oil
  • 8-9 tablespoons of water

Samosa Dough Directions:

  1. Combine flour and salt into food processor or mixer with dough hook.  Mix well so that flour is loose and not clumpy.
  2. Add oil one tablespoon at at time, while mixing.
  3. Once the flour-oil mixture resembles wet sand, and all of the oil has been added, start adding water one tablespoon at a time.
  4. When the dough starts to roll around a food processor, or run up the dough hook on a mixer, the dough is done.
  5. Place dough on clean, flour-dusted surface, and kneed for 5 minutes.  Place back into bowl and cover with tea-towel for 30 minutes as the dough rests.

Samosa Filling Ingredients:

  • 1 tablespoon of vegetable or canola oil
  • Indian spices (1 teaspoon each of turmeric, curry, ground cumin, ground cinnamon, ground cloves) or 2 tablespoons of curry paste
  • 3 medium yellow onions, finely diced
  • 2 cloves of minced garlic
  • 1 heaping tablespoon of brown sugar
  • 1 russet potato, diced into 1/2 inch (1 cm) cubes
  • 3 medium carrots, finely diced
  • 1 cup of frozen peas
  • 1 cup of canned corn niblets
  • 1 cup of vegetable or chicken stock

Samosa Filling Directions:

  1. Head oil in large frying pan.  Once hot, add spices and fry spices for 1-2 minutes.
  2. Add onion and garlic and fry until onion is translucent and softened.  Add brown sugar and mix in well into the onion and garlic.
  3. Add all vegetables to the frying pan and saute for a few minutes so that they are well mixed in with the onion, garlic, and spices.
  4. add chicken stock, and simmer for 30 minutes or until potatoes are soft (but not mushy) and still have some firmness, but no ‘crunch’.
  5. Place Samosa filling into a bowl, and let cool.  It must cool to room temperature before filling inside of samosa dough.
  6. Take room-temperature dough and divide it into four equal parts.  With one piece of dough at a time, roll it into a square shaped pancake with a rolling pin.  Cut across from corner to corner to form two triangles
  7. Working with one triangle at a time, rub warm water on the straight edge of the triangle, and bring the end corners together and create a seam along the straight edge, where you wet it.  Pinch along the seam to close it.
  8. Form a cone with the samosa using your hand and fill the inside of the cone with 1-2 tablespoons of filling.  You should not overfill it so that you can still close the samosa opening by wetting the edges and bringing the opening together to close and form the final seam
  9. At this point, you can freeze the raw samosas for serving in the future.  Just fry them straight from frozen
  10. Heat a deep fryer or large sauce pan to 360 degrees F, and deep-fry the samosas two at a time until golden brown.  Serve with mango chutney.
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