Samosas are probably the most popular appetizer and are often served. This recipe is for traditional recipes for light lunch and even breakfast. Â It is similar to fried pastries with spicy potato boiled stuff inside crispy flour dough served with spicy chutney. A variant of non vegetarian recipes are prepared with the filling with non vegetarian stuffs. Now we are preparing for vegetarian Samosa with mixed vegetable.
Preparation time: 30-45 minutes
Makes 8 samosas.
Ingredients
Filling:
- 4 medium sized potatoes (about 2 cups)
- 2 cups mixed vegetable (carrots, fresh green peas, cauliflower especially)
- 1 handful cilantro, finely chopped
- ½ teaspoonful turmeric
- ½ teaspoon salt
- 2 teaspoonful oil
- ½ teaspoon cayenne
Dough:
- 3 cups all purpose flour
- ½ Sooji flour (Semolina flour)
- ¼ cup safflower oil
- ½ teaspoon salt
- ¼ cup luke warm water
Method of preparation
Filling:
- Heat the oil in frying pan and add the cumin seeds.
- Then add coriander powder, green chillis and stir for few seconds.
- Add green peas stir it well until tender.
- Wash the  potatoes and vegetables and chop very finely. Cook with a small amount of water until just tender.
- Add the cilantro, turmeric, salt and mix well according to taste and let filling cool to room temperature.
Dough:
- Mix the flour and salt together in a shallow dish.
- Heat the ¼ cup safflower oil until a speck of flour sizzles in it.
- Make a bowl or depression in the flour. Pour the hot oil into the flour .
- Carefully mix well with your hands.
- Now add the water, a few spoonfuls at a time, mixing and kneading with your hands until the dough is thick, smooth and not sticky.
- Cover the dough and set it aside for 20 minutes or so.
Assembling the samosa
- Break off a walnut sized piece of the dough and make it into a ball. Roll this out on a lightly floured board until it is a circle. 4-5 inches across and about 1/8 thick.
- Place about 2 teaspoons of the cooled filling in the centre of the circle. Now cover the filling by folding over the edges, one third at a time. To create a triangular shape. Pinch all the edges, one third at a time. To create to be sticking, moisten them slightly with a bit of water or milk, then pinch. When all the samosas have been stuffed, begin to deep fry them. Heat the oil until a drop of dough sizzles to the surface. Place 1 or 2 samosa in the hot oil and deep fry them for about 4-5 minutes, turning them frequently until they are a soft goiden color.
- Drain on absorbent paper and serve with mint churney.
Benefits:
Kapha should eat these in moderations, because of the frying some qualities of potato vadha.
Suggestions:
- Samosa can be prepared ahead of time and can be freeze for a month.
- Before freezing fry them enough untill samosa changes the color to very light gold brown.
- Keep Samosa are in room temperature, bag them in zip lock bags and freeze them.
- To use frozen samosas take out as many you need and fry them on medium heat.