How to Make Vegetable Samosa

Vegetable samosa is a popular Indian snack or street food with flaky pastry and spicy potato filling. The dough is made with wheat flour, salt and carom seeds (ajwain or kalonji). Ghee is traditionally used but you can substitute it with oil or neutral flavored cooking oil like sunflower, canola or vegetable. Carom seeds are pungent and have a flavor that’s similar to oregano and anise.

The samosa’s filling is often a mixture of potatoes and peas. The boiled spuds are usually kept whole and not mashed so they retain their shape and some texture. They are then united with a mix of peas, spices and onions. Amchur (dried mango powder) and fresh coriander add a welcome tang to the savoury filling while cumin, onions and chillies give it a bit of a kick. Other popular variations of samosa fillings include soy mince (kheema), cauliflower and peas, sprouted lentils, Tandoori paneer, maggi noodles or hakka noodles.

To make the samosa, start by making the dough. It’s important to use the right amount of water so that the dough isn’t too wet or too dry. It’s also a good idea to rest the dough for about 30 minutes so that it can firm up and get nice and tight.

The next step is to prepare the filling and shape the samosas. Once the samosas are ready, they can be deep fried or baked. To deep fry them, heat a large pot of oil to 180C. It should be deep enough that 3-4 samosas can fit in at once without touching each other. سمبوسة خضار

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