Vegetable Samosa | Punjabi Samosa | Homemade Samosa

Vegetable Samosa is a popular deep-fried evening snack in India and most parts of the world. This snack is from the Middle East and Central Asian countries. It later expanded to other countries. A samosa is a triangular 3D shaped pastry with vegetable filling. Samosa is a common tea time snack for many Indians. It is available at tea stalls, chat stalls, and sweet shops on every other street in India.   

Also, the preparation of Vegetable Samosa takes plenty of time but tastes heavenly.  To prepare the triangular-shaped pastry, you need all-purpose flour (maida). It comes with a filling of vegetables or any filling of your choice. You can also stuff it with dry vegetable curry, chicken, paneer, soya, or mutton kheema.   

Beyond that, it’s a perfect snack for birthday parties and get-togethers. With Samosa, you can create another dish, Samosa Chat, which is available at the chaat stalls. Many parents complain that their kids don’t like vegetables, and it’s hard to feed them. Preparing a vegetable snack like Samosa will help them get proper nutrition. This Samosa recipe contains potatoes, green peas, carrot, and beans. You can add other vegetables too. I hope you enjoy cooking this snack item for your loved ones.

How to make Vegetable Samosa step-by-step?

Samosa dough

Step 1: In a mixing bowl, add 4-5 cups of all-purpose flour (maida), salt to taste, 1 teaspoon carom seeds (ajwain), and 2 tablespoons of oil. 

Step 2: Mix all the ingredients and rub the flour well, so there will be no lumps.

Step 3: Add little by little water and keep kneading the flour into a soft dough. The dough should not be too soft. 

Step 4: Once the dough comes to exact consistency, apply 1 tablespoon oil to the dough with your hand. 

Step 5: Cover the dough in a muslin cloth and let it rest for 1 hour. 

Vegetables filling for Samosa

Step 1: Soak 1 cup dried green peas overnight and boil them in a bowl.

Step 2: Add 4 medium potatoes to the pressure cooker and wait for 4 whistles. 

Step 3: Once the cooker cools down, peel the potatoes, and mash them.

Step 4: Heat 3 tablespoons of oil in a pot. 

Step 5: Add 1 large chopped onion, ¼ teaspoon turmeric powder, salt to taste, 1 teaspoon cumin seeds (jeera), 1 teaspoon ginger-garlic paste, and 4-5 minced green chillies or green chillies paste. 

Step 6: Once the onion becomes golden brown, add 6-7 chopped green beans, 2 grated carrots, ¼ grated cabbage, 1 cup soaked and boiled green peas, and 4 medium boiled and mashed potatoes. Mix all the vegetables well.

Step 7: Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, and ½ teaspoon garam masala. 

Step 8: Mix all the ingredients well. Add 1/2 cup chopped coriander leaves, and squeeze ½ small lemon. Get ready to load vegetables for Samosa.

Pleating and frying of Samosa

Step 1: Take out the dough from the muslin cloth and knead it some more until it’s soft and smooth. 

Step 2: Make about 10-12 small balls of the dough and flatten them.

Step 3: Use regular wheat flour for dusting, press the balls to the flour from both sides. Start rolling them in the oval shape of about 8 inches long by 6 inches wide. Make sure the ovals are not too thin or thick. 

Step 4: Cut the oval into two semi-ovals. If you feel the length of the semi-oval is too small, then roll it a bit. 

Step 5: Smear milk at all the edges. Connect the edges to form a cone. Press the joined edges gently with your forefinger from inside and thumb from outside to seal. 

Step 6: Hold the cone in your left hand and fill the dry vegetable curry in the cone with a spoon. 

Step 7: Start pleating the edges from one end to the other and make sure the Samosa is sealed well. 

Step 8: Heat oil for frying. Drop the sealed samosas in the hot oil. Sauté golden brown from both sides.

Step 9: Take out the samosas and keep it aside. Samosas are ready. Serve them with pudina chutney.