Vegetable Samosas

About 3 years ago, I have posted baked samosas recipe that I got from my Indian friend as a healthier alternative to the original, fried samosas. They are really good, I still make them from time to time, but thought I should share the original version also, so you guys can have two options to choose from. 

I made these last week, the house smelled horrendous, as I am not used to deep frying any more, but it was well worth it. I knew I shouldn't, but I couldn't get enough of them and ate four at once! They are perfect as an appetizer, snack or a main course.


For the Filling
  • 1 cup green peas
  • 2.5 cups water
  • 2 medium potatoes
  • 1 medium red onion
  • 1.5 tsp minced fresh ginger
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1tsp salt
  • 1 tbsp oil
For the Dough
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup plain yoghurt
  • 1/4 cup oil

Place the peas and water into a medium saucepan and bring them to a boil. Reduce the heat, cover, and simmer until peas are tender, about 30 minutes. Drain and set aside.

Boil potatoes in a salty water until tender. Drain, mash and set aside.

While the vegetables are cooking, prepare the dough. Combine flour and salt in a medium bowl. Make a well in the center and add yoghurt and vegetable oil. Mix until well combined. Knead the dough for a couple of minutes until smooth and cover with tea towel to rest for 30 minutes.

Heat 1tbsp of oil in a frying pan, add chopped onion and cook until translucent. Add ginger and cook for another minute. Add coriander, garam masala and salt and cook for another minute. Add potatoes and peas and mix well. Set filling aside. 

Divide the dough into medium size balls. On a lightly floured surface roll out each ball into a circle and cut in the middle into two halfs. The size is up to you, I prefer bigger samosas. Make a cone of each half of the circle and place 1tbsp of filling inside. Use your fingers to moisten the edges of dough with water and press firmly to form a triangle. 

Heat 3cm/1 inch of oil in a heavy bottomed pan until hot, about 175C / 350F. Fry samosas until golden brown on both sides. Drain on paper towels and serve.


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