Crispy golden samosas filled with spiced potatoes and peas, deep-fried to perfection. A classic Indian snack with homemade pastry wrapper and flavorful vegetable filling.
indian
Nutrition
Provides moderate protein and fiber from potatoes and peas, though high in calories and fat from deep frying.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 5 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 0 mg |
| Carbohydrate | 33 g |
| Sugars | 2 g |
| Dietary Fibre | 2 g |
| Sodium | 203 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
veganvegetariansnackappetizerparty foodfamily friendlystovetopdiwali
Samosa recipe
Holy Cow Vegan (Vaishali Honawar)
14
servings
0
per serve
0
minutes
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Ingredients
For The Samosa Wrappers:
For The Peas Potato Stuffing:
For Deep Frying The Samosa:
Equipment
Thermometer
Knife
Kitchen towel
Rolling Pin
Wok
Paper Towels
Colander
Large mixing bowl
Pastry brush
Ladle
Instructions
1
Make the samosa wrapper dough
Place all the ingredients except the water in a large mixing bowl.
Place all the ingredients except the water in a large mixing bowl.
2
Using your fingers, rub the butter into the flour until the flour looks grainy. This process is not unlike making a pie pastry.
3
Trickle in the water slowly and knead just until a stiff but pliable dough forms.
4
Cover the ball of dough with a kitchen towel and set aside for at least 30 minutes.
5
Make the peas potato filling:
Heat oil and add to it the green chilies and ginger. Saute for about 30 seconds.
Heat oil and add to it the green chilies and ginger. Saute for about 30 seconds.
6
Add the powdered spices: ground cumin, ground coriander, coarsely ground fennel, amchur, if using, and turmeric. Mix.
7
Add the boiled potatoes and mix well. Next add the green peas and stir them into the potatoes.
8
Add salt to taste. Cover the potatoes and cook until warmed through, no more than 3-5 minutes.
9
Mash the potatoes lightly with your ladle before turning off the heat. I like some large potato chunks in there but if you want you can mash it more, leaving just a few chunks of potatoes in for texture.
10
Cool the peas potato filling to room temperature.
11
Roll out the dough:
Divide the dough into seven even portions. Roll each into a ball.
Divide the dough into seven even portions. Roll each into a ball.
12
Roll out one ball of dough into a circle around four to five inches in diameter. Then roll out the sides slightly longer to form an oval.
13
Use a knife or pastry cutter to make a clean cut through the center of the oval, creating two semi-circles or half-moons. Set them aside on a plate and repeat the process for the remaining dough.
14
Stuff the samosa:
Brush the edges of the pastry with water. Then pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press the seams together to ensure a tight seal. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
Brush the edges of the pastry with water. Then pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press the seams together to ensure a tight seal. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
15
Place two heaping teaspoons of filling in the cone, pressing it in lightly. Make sure you leave enough room at the top so you can seal the samosa.
16
Now seal the top of the samosa by pressing the top seam together. For a classic shape, make a slight fold in the center as you press the seams together and fold the edge in so the samosa can "sit" when you put it down.
17
Repeat with the 13 remaining wrappers.
18
Deep fry the samosas:
Heat enough oil in a wok to immerse the samosas completely. If you have a deep fryer use that. Or use a cast iron pan.
Heat enough oil in a wok to immerse the samosas completely. If you have a deep fryer use that. Or use a cast iron pan.
19
Once the oil has reached 325 degrees Fahrenheit/165 degrees Celsius carefully drop the samosas one by one in the oil. Don't overcrowd the pan. If you don't have a thermometer to check the oil temperature, just heat the oil until it shimmers and small bubbles form at the bottom of the wok. The oil should not smoke. When you drop the samosas into the oil they should bubble gently.
20
Let the samosas fry, simmering gently in the oil, until they are evenly golden-brown. Don't let them get too dark and flip them occasionally to ensure they fry evenly. Avoid the temptation to increase the heat unless the oil gets too cold: maintain frying temperature at around 325 degrees for the best results. Frying at high temperatures will cause the samosa wrappers to brown quickly outside while remaining uncooked on the inside.
21
Once the samosas are ready remove them to a colander or dish lined with paper towels. Serve hot.
Samosa recipe
Holy Cow Vegan (Vaishali Honawar)
14
servings
0
per serve
0
minutes
Crispy golden samosas filled with spiced potatoes and peas, deep-fried to perfection. A classic Indian snack with homemade pastry wrapper and flavorful vegetable filling.
indian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Samosa Wrappers:
For The Peas Potato Stuffing:
For Deep Frying The Samosa:
Equipment
Thermometer
Knife
Kitchen towel
Rolling Pin
Wok
Paper Towels
Colander
Large mixing bowl
Pastry brush
Ladle
Instructions
1
Make the samosa wrapper dough
Place all the ingredients except the water in a large mixing bowl.
Place all the ingredients except the water in a large mixing bowl.
2
Using your fingers, rub the butter into the flour until the flour looks grainy. This process is not unlike making a pie pastry.
3
Trickle in the water slowly and knead just until a stiff but pliable dough forms.
4
Cover the ball of dough with a kitchen towel and set aside for at least 30 minutes.
5
Make the peas potato filling:
Heat oil and add to it the green chilies and ginger. Saute for about 30 seconds.
Heat oil and add to it the green chilies and ginger. Saute for about 30 seconds.
6
Add the powdered spices: ground cumin, ground coriander, coarsely ground fennel, amchur, if using, and turmeric. Mix.
7
Add the boiled potatoes and mix well. Next add the green peas and stir them into the potatoes.
8
Add salt to taste. Cover the potatoes and cook until warmed through, no more than 3-5 minutes.
9
Mash the potatoes lightly with your ladle before turning off the heat. I like some large potato chunks in there but if you want you can mash it more, leaving just a few chunks of potatoes in for texture.
10
Cool the peas potato filling to room temperature.
11
Roll out the dough:
Divide the dough into seven even portions. Roll each into a ball.
Divide the dough into seven even portions. Roll each into a ball.
12
Roll out one ball of dough into a circle around four to five inches in diameter. Then roll out the sides slightly longer to form an oval.
13
Use a knife or pastry cutter to make a clean cut through the center of the oval, creating two semi-circles or half-moons. Set them aside on a plate and repeat the process for the remaining dough.
14
Stuff the samosa:
Brush the edges of the pastry with water. Then pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press the seams together to ensure a tight seal. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
Brush the edges of the pastry with water. Then pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press the seams together to ensure a tight seal. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
15
Place two heaping teaspoons of filling in the cone, pressing it in lightly. Make sure you leave enough room at the top so you can seal the samosa.
16
Now seal the top of the samosa by pressing the top seam together. For a classic shape, make a slight fold in the center as you press the seams together and fold the edge in so the samosa can "sit" when you put it down.
17
Repeat with the 13 remaining wrappers.
18
Deep fry the samosas:
Heat enough oil in a wok to immerse the samosas completely. If you have a deep fryer use that. Or use a cast iron pan.
Heat enough oil in a wok to immerse the samosas completely. If you have a deep fryer use that. Or use a cast iron pan.
19
Once the oil has reached 325 degrees Fahrenheit/165 degrees Celsius carefully drop the samosas one by one in the oil. Don't overcrowd the pan. If you don't have a thermometer to check the oil temperature, just heat the oil until it shimmers and small bubbles form at the bottom of the wok. The oil should not smoke. When you drop the samosas into the oil they should bubble gently.
20
Let the samosas fry, simmering gently in the oil, until they are evenly golden-brown. Don't let them get too dark and flip them occasionally to ensure they fry evenly. Avoid the temptation to increase the heat unless the oil gets too cold: maintain frying temperature at around 325 degrees for the best results. Frying at high temperatures will cause the samosa wrappers to brown quickly outside while remaining uncooked on the inside.
21
Once the samosas are ready remove them to a colander or dish lined with paper towels. Serve hot.
veganvegetariansnackappetizerparty foodfamily friendlystovetopdiwali
Nutrition
Provides moderate protein and fiber from potatoes and peas, though high in calories and fat from deep frying.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 5 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 0 mg |
| Carbohydrate | 33 g |
| Sugars | 2 g |
| Dietary Fibre | 2 g |
| Sodium | 203 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
