Vegetarian Samosa

Vegetarian samosas are fried pastry pockets filled with potatoes, peas, and spices. This is just one of many possible fillings. They are served with chutneys.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

dough

  • 1 cup Flour, Wheat, bread flour

  • 0.5 dl Water

  • 3 spoons Oil, plant, sunflower

  • 1 pinch Salt, table

filling

  • 400 g Potatoes, white

  • 0.5 cups Beans, fresh

  • 2 piece Chili peppers, green chili, fresh

  • 0.5 teaspoons Ginger, fresh

  • 1 spoon Coriander, leaves, fresh

  • 1 spoon Nuts, Indian, roasted without oil, unsalted

  • 1 spoon Raisins

  • 0.5 teaspoons Spices, curry powder

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, chili powder

for frying

  • pieces Oil, plant, sunflower

Steps

  1. Wash the potatoes, place them in a pot, and cover with cold water. Bring the pot to a boil, then reduce the heat and cook the potatoes for 15 minutes. Drain the peas into a pot and add enough water to cover them. Salt the water and bring it to a boil, then cook the peas for 5 minutes. Drain the cooked potatoes, peel them, and mash them. Drain the cooked peas.

  2. In a bowl, mix all the ingredients for the dough except water. Knead the dough with your hands, slowly adding water as you go. Knead until you get a smooth and uniform dough. Shape the dough into a ball, cover it with a damp cloth, and let it rest for 15 minutes.

  3. Clean the chili, wash it, remove the seeds, and finely chop it. In a bowl, mix the mashed potatoes, spices (salt, ground chili, garam masala), chopped chili, and ginger, and mix well. Add the peas, cashews, and raisins, and mix well again. Sprinkle the mixture with coriander.

  4. On a floured surface, roll out the dough to 2 mm thickness and cut out circles with a diameter of 10 cm using a cutter or a cup. Cut each circle into two semicircles. Fold the semicircles and pinch the rounded edges together to form pockets. Work with damp hands. Fill each pocket with a spoonful of filling. Moisten the opening of the pocket with a few drops of water and pinch the edges together. It is important that the dough is well sealed at the edges so that the filling does not escape during frying.

  5. Heat oil in a deep pan over medium heat. Place the prepared samosas in the hot oil and fry them until golden brown on both sides. Transfer the fried samosas to a plate and serve with chutneys.

Nutrition Information (Per 100g)

  • Calories: 164.55 kcal
  • Fat: 4.4 g
    • Saturated Fat: 0.38 g
  • Carbohydrates: 25.75 g
    • Sugars: 1.38 g
  • Protein: 3.14 g
  • Fiber: 1.88 g

Advice

Indians prepare the dough for samosas with ghee, which is clarified butter or pure butterfat. It can be purchased in some well-stocked stores with organic products. It is good to place the fried samosas on a plate lined with kitchen towels to absorb excess oil before serving.