Vegetable Samosas

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups all-purpose flour
• •1/2 tsp salt
• •4 tbsp oil (for the dough)
• •6-8 tbsp water (as needed)
• •2 medium potatoes, boiled and mashed
• •1/2 cup green peas, boiled
• •1 tsp cumin seeds
• •1 tsp coriander powder
• •1 tsp garam masala
• •1/2 tsp turmeric powder
• •1-2 green chilies, finely chopped
• •1 tbsp fresh cilantro, chopped
• •Salt to taste
• •Oil for deep frying

Instructions

1. 1

   In a bowl, combine the flour and salt. Add 4 tbsp of oil and rub it into the flour until the mixture resembles breadcrumbs.

2. 2

   Gradually add water and knead to form a smooth dough. Cover and let it rest for 20 minutes.

3. 3

   In a skillet, heat a bit of oil over medium heat. Add cumin seeds and allow them to splutter.

4. 4

   Add mashed potatoes, boiled peas, coriander powder, garam masala, turmeric powder, green chilies, cilantro, and salt. Mix well and cook for 2-3 minutes until heated through.

5. 5

   Divide the dough into small balls. Roll each ball into a thin oval or circle. Cut it in half to form two semicircles.

6. 6

   Take one semicircle, fold it into a cone, and seal the edge with a little water. Fill the cone with the vegetable mixture and seal the open edge.

7. 7

   Heat oil in a deep pan for frying. Fry the samosas in batches until golden brown and crispy, about 4-5 minutes per side.

8. 8

   Remove and drain on paper towels. Serve hot with chutney or sauce.