Vegetable Samosa
Submitted by linjo
Crispy golden vegetable samosas stuffed with spiced mashed potatoes, peas, and garam masala. Homemade pastry fried until shattering-crisp, served with mango chutney.
YIELD
12 servingsPREP
30 minCOOK
40 minREADY
1 hrsThese homemade vegetable samosas are the real deal: flaky pastry wrapped around a warmly spiced filling of mashed potatoes, green peas, cumin, and garam masala.
The dough comes together from scratch with just flour, butter, and milk. Roll it thin, stuff it generously, seal those triangles tight, and fry until they turn deep golden and shatteringly crisp.
A squeeze of lemon juice in the filling brightens everything up and keeps the potatoes from tasting flat.
Serve them hot with mango chutney and watch the platter empty in minutes.
Chef Tips
- Dry the mashed potatoes thoroughly by shaking the pan over low heat. Wet filling means soggy samosas.
- Seal the pastry edges with a dab of water and press firmly. Any gaps will blow open in the hot oil.
- Fry in small batches so the oil temperature stays steady. Crowding the pan leads to greasy, pale results.
- Let the filling cool completely before stuffing. Hot filling softens the dough and makes it impossible to handle.
Ingredients
Directions
In a saucepan, boil potatoes in salted water 15 to 20 minutes or until tender.
Drain well, return to saucepan and shake over low heat a few moments or until dry.
Mash well. Cook peas in boiling salted water 4 minutes.
Drain well.
Heat oil in a skillet.
Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt.
Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice.
Mix well, remove from heat and cool.
Sift flour into a bowl.
Cut in butter finely until mixture resembles bread crumbs.
Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
Form each piece in a ball and roll each ball on a lightly floured surface to a 6 inch circle.
Cut each circle in half. Divide filling equally among semicircles of pastry.
Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely.
Half fill a deep-fat fryer or saucepan with oil.
Heat oil to 375℉ (190℃). bread browns in 40 seconds.
Fry samosa in hot oil, a few at a time, 3 to 4 minutes or until golden brown.
Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.
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