Finger Food/ Snack, Indian Cuisine, Recipes, Vegetarian/ Meatless

Vegetarian Samosa Recipe

Deepavali, or also known as Diwali, is just around the corner. In about 2 weeks time, most of the Indian community will be celebrating the Festival of Lights on 30th October this year. During this celebration, you may see rangoli decorations (made using coloured powder, rice or beans) around the house. There will be also be lights shining around the house, temples and buildings of the Indian communities.

And do you know that in Malaysia, this is a celebration that is being observed as an official public holiday?

I am not an Indian by race, but I occasionally likes to incorporate the festivities into my cooking. For example, I will take this opportunity to serve some Indian foods for dinner during this Deepavali. Not that I don’t cook Indian foods at any other days, but by incorporating the festivities into my cooking gives me an excuse to cook a little more as compared to normal days.

So, since the Deepavali/ Diwali festival is around the corner, I thought I too take this opportunity to incorporate some Indian recipes into my blog. Just in case you are thinking of serving up some Indian food for your family on 30th October this year.

One of my favourite Indian snacks is the samosas. Most of the samosas that I can get from the Indian grocers here in Auckland are sometimes a little too salty for me and the pastry are thick sometimes too. However, there are also some that are good for my liking too. But, ever since I learnt how to make it myself, I will try to make it myself whenever time permits. Some people may find it time consuming, but it’s not for me. Why? Because I can always split the making into two days. One day or the night before to make the fillings and pastry, and the following day for wrapping and cooking. Hence if you are interested in making it, just plan a day or two ahead and you will be fine.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!



INGREDIENTS
(Makes 8 – 10 pcs)

For Fillings
1 cup diced potatoes
1 cup frozen mixed vegetables
1 tsp salt
Water

2 tbsp cooking oil
3 tsp cumin powder
3 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
Salt, to taste

For Pastry
250g all purpose flour
4 tbsp cooking oil
1 tsp salt
1/2 tsp carom/ ajwain seeds (optional)
3/4 cup cold water

1. Dice the potatoes into 1cm cubes.

2. Add diced potatoes, water and 1 tsp salt into a pot. Boil it until all the potatoes are cooked and soft. Drain and set aside.

3. Blanch the frozen mixed vegetables with boiling water for 1 minutes. Drain and set aside.

4. Heat up a pan with 2 tbsp cooking oil. Add in the blanched potatoes and mixed vegetables. Mix well and stir fry for 1 minute.

5. Add in coriander powder, cumin powder, chilli powder and turmeric powder and mix well.

6. Season it with salt, and continue to stir fry until it becomes a dry paste. Set aside to cool.

7. To make the pastry, add flour, salt, ajwain seeds and cooking oil into a bowl.

8. Rub all the mixtures with your finger tips until it resembles breadcrumbs.

9. Gradually add water into the flour mixtures and knead until it becomes a smooth and soft dough. Cover the dough with cling wrap and aside to rest for at least 30 minutes or overnight in the fridge.

*Every flour will need different amount of water. Therefore, always add in the water gradually.


10. Divide the dough into 4 –  6 equal size, depending on your preference.

11. Take one portion of the dough and roll it into a flat round sheet on a lightly floured work bench. Then cut the round sheet into half.

12. Fold the dough into a triangle shape and dap some water to seal the folding.

13. Transfer the dough to your hand by making it into a cone shape.

14. Fill up 3/4 of the cone with the samosa fillings.

15. To seal the samosa, dap some water on the pastry edges. Fold in the sealed section pastry first.

16. Follow by the other two edges into a triangle shape.

17. Repeat steps 11 – 16 until all the fillings are used up.

18. Deep fried the samosa until it is golden brown. Drain and serve hot with tamarind chutney.

Vegetarian Samosa Recipe

  • Servings: 4 - 6
  • Difficulty: Medium
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • For Fillings
  • 1 cup diced potatoes
  • 1 cup frozen mixed vegetables
  • 1 tsp salt
  • Water
  • 2 tbsp cooking oil
  • 3 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • Salt, to taste
  • For Pastry
  • 250g all purpose flour
  • 4 tbsp cooking oil
  • 1 tsp salt
  • 1/2 tsp carom/ ajwain seeds (optional)
  • 3/4 cup cold water

Directions

  1. Dice the potatoes into 1cm cubes.
  2. Add diced potatoes, water and 1 tsp salt into a pot. Boil it until all the potatoes are cooked and soft. Drain and set aside.
  3. Blanch the frozen mixed vegetables with boiling water for 1 minutes. Drain and set aside.
  4. Heat up a pan with 2 tbsp cooking oil. Add in the blanched potatoes and mixed vegetables. Mix well and stir fry for 1 minute.
  5. Add in coriander powder, cumin powder, chilli powder and turmeric powder and mix well.
  6. Season it with salt, and continue to stir fry until it becomes a dry paste. Set aside to cool.
  7. To make the pastry, add flour, salt, ajwain seeds and cooking oil into a bowl.
  8. Rub all the mixtures with your finger tips until it resembles breadcrumbs.
  9. Gradually add water into the flour mixtures and knead until it becomes a smooth and soft dough. Cover the dough with cling wrap and aside to rest for at least 30 minutes or overnight in the fridge.
  10. Divide the dough into 4 –  6 equal size, depending on your preference.
  11. Take one portion of the dough and roll it into a flat round sheet on a lightly floured work bench. Then cut the round sheet into half.
  12. Fold the dough into a triangle shape and dap some water to seal the folding.
  13. Transfer the dough to your hand by making it into a cone shape.
  14. Fill up 3/4 of the cone with the samosa fillings.
  15. To seal the samosa, dap some water on the pastry edges. Fold in the sealed section pastry first.
  16. Follow by the other two edges into a triangle shape.
  17. Repeat steps 11 – 16 until all the fillings are used up.
  18. Deep fried the samosa until it is golden brown. Drain and serve hot with tamarind chutney.

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