Vegetable Samosas Recipe - Makes 16

Vegetable Samosas Recipe


125g (4 oz) plain (standard) flour
1/4 teaspoon (1ml) salt
25g (1 oz) unsalted butter
3 tablespoons (45ml) cold water
1 medium potato, peeled and cut into 6mm (1/4 inch) cubes
1 medium carrot, peeled and cut into 6mm (1/4 inch) cubes
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) mustard seeds
1 medium onion, peeled and finely chopped
1 fresh green chilli, finely chopped
1/4 teaspoon (1ml) ground turmeric
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1/4 teaspoon (1ml) salt
100g (4 oz) frozen peas, defrosted
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped
1 tablespoon (15ml) lemon juice
Vegetable oil for deep frying


Sift the flour and the first measure of salt into a large bowl
Add the butter to the flour and mix well
Add the water a tablespoon at a time, mix into dough and keep kneading until the dough is smooth (if the dough is too dry, add a little extra water, and if the dough is too wet, add a little extra flour)
Cover the bowl with a damp cloth and set aside
Cook the potato cubes and carrot cubes in boiling water until they are just cooked, drain away the water and set aside
Heat the vegetable oil in a medium to large saucepan over a medium heat
Stir-fry the mustard seeds for 30 seconds
Add the onion and saute until cooked and golden (7-9 minutes)
Add the chilli, turmeric, ginger and second measure of salt, mix well and stir-fry for 3 minutes
Add the peas, mix well and cook for 2 minutes, stirring often (if the mixture becomes too dry, add a little water)
Add the previously cooked potato and carrot, mix well, remove from the heat
Add the coriander (cilantro) and lemon juice to the saucepan, mix well, set aside and let the ingredients cool
Divide the dough into 8 equal sized pieces
Roll each dough piece into a ball and then, on a lightly dusted work surface, roll each ball into a thin round
Cut each round in half (you now have 16 half-rounds)
Wet the straight edge of the half rounds and fold along the straight edge (overlapping a little) to make a cone shape, pressing lightly along the join
Divide the previously cooked ingredients into 16 equal portions
Fill one of the dough cones with a portion of the cooked ingredients (do not overfill and, if there is too little, take some of the other cooked ingredients and make less than 16 samosas), dampen the top edge of the dough with water, fold it over the ingredients and press along the join to seal the ingredients in the dough
Repeat the process of filling the dough cones with the cooked ingredients until all of the samosas are ready for cooking
Preheat the oil for deep frying to 180C (350F) and also preheat the oven to 80C (175F) to keep the cooked samosas warm
When the oil is ready, put 4 of the samosas into the oil and fry for 4 minutes, turning the samosas after 2 minutes, until the samosas are cooked and golden (remove from the oil if golden earlier or leave a little longer if not golden when the time is up) and then remove from the oil, put onto a plate, dab away the excess oil and place into the oven to keep warm
Repeat the cooking process until all of the samosas are cooked
Serve hot with tamarind water or mint chutney

Recipe submitted on 11 April 2012

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