Satvik Vegetable Samosas (Spicy Potato stuffed pastries)

Vegetable samosas are a very popular snack throughout India, served in most sweet or snack shops or bakeries and very commonly available on street carts, mostly in the northern part of India.  These delectable savory snacks are fried flour pastries, stuffed with potatoes and vegetables, flavored with a mix of Indian spices and served hot with tomato sauce (ketchup), green coriander chutney or tamarind chutney. There are a lot of vegetable samosa recipes which use onion and sometimes garlic, but my version is purely satvik (contains no onion or garlic) and is totally vegan.

For a healthier version, some people prefer to bake it, but having tried that, I prefer the traditional frying method, which gives the authentic flavorful Indian taste to it!!  A plate of hot vegetable samosas with a cup of tea or coffee is my idea of a good way to enjoy my evening break or the company of friends or family!!

Lets make us some samosas!

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Satvik Vegetable Samosas (Spicy Potato stuffed pastries)

Prep Time: 45 minutes

Cook Time: 30 minutes

A crispy and delicious Indian snack filled with a spicy vegetable mixture (without onions or garlic), perfect with tea or coffee!

Ingredients

FOR THE OUTER DOUGH:
• 2 cups all purpose flour or maida
• 3 tablespoons fine suji or semolina
• 3 tablespoons hot oil
• Salt to taste
FOR THE STUFFING:
• 2 medium sized potatoes
• ½ cup peas
• ½ cup carrots, cut into small cubes
• ½ teaspoon jeera or cumin seeds
• 2 teaspoons coriander seeds
• 1 inch piece cinnamon
• 2 teaspoons oil
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon chaat masala powder
• Salt to taste
• 2 tablespoons coriander leaves, chopped
• Oil for deep frying

Instructions

TO MAKE THE DOUGH:
1. In a mixing bowl, add the flour, suji and salt and mix or whisk together.
2. Add the hot oil and mix the dry ingredients with your fingertips to get a breadcrumb like consistency and till the oil is incorporated into the dry mixture.
3. Add water and make a firm dough and keep covered for at least 30 minutes.
4. T!TO MAKE THE VEGETABLE FILLING:
5. Boil, peel and crumble the potatoes.
6. Boil the peas and carrots water for about 2 to 3 minutes and drain.
7. In a blender or coffee grinder, make a coarse powder of jeera, coriander seeds and cinnamon.
8. Heat the oil in a pan on medium. Add the powdered spices and sauté for a few seconds.
9. Add the carrots, peas and turmeric powder and fry to mix all the spices into the vegetables for about 2 minutes. Remove from heat.
10. To the crumbled potatoes, add the fried mixture, salt, chaat masala powder, garam masala powder and coriander leaves.
11. Mix well gently to make sure the potatoes do not get mashed too much.
TO MAKE THE SAMOSA:
12. Heat the oil for deep frying.
13. Knead the dough again and take small 1 inch balls of the dough and roll into thin rounds.
14. Cut the circle into two halves, apply water to the long straight edge semi circle.
15. Lift one end of the watered straight edge and join it with the side of the edge which is not watered to form a cone.
16. Fill each with a tablespoon of filling and seal the edges (again with water) to make the typical samosa shape.
17. Once the oil heats up, reduce the heat and fry the samosas on medium low heat till they are golden brown and crisp, turning over often.
18. Drain on paper towels and serve hot with ketchup, tamarind chutney or green coriander chutney.

Notes

Do not over crowd the oil with the samosas.

You can add any vegetable you prefer in the filling.

Some raisins and cashew will take this samosa to a gourmet level to make on special occasions.

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Step by step method:

To make the dough:

In a mixing bowl, add the flour, suji and salt and mix or whisk together.

Add the hot oil and mix the dry ingredients with your fingertips  to get a breadcrumb like consistency and till the oil is incorporated into the dry mixture.

Add water and make a firm dough and keep covered for at least 30 minutes.

To make the filling:

Boil, peel and crumble the potatoes.

Boil the peas and carrots water for about 2 to 3 minutes and drain.

In a blender or coffee grinder, make a coarse powder of jeera, coriander seeds and cinnamon.

 Heat the oil in a pan on medium.  Add the powdered spice, green chillies and ginger and sauté for a few seconds.

Add the carrots, peas and turmeric powder and fry to mix all the spices into the vegetables for about 2 minutes.  Remove from heat.

 To the crumbled potatoes, add the fried vegetables, salt, chaat masala powder, garam masala powder and coriander leaves.

Mix well gently to make sure the potatoes do not get mashed too much.

To make the samosa:

Heat the oil for deep frying.

Knead the dough again and take small 1 inch balls of the dough and roll into thin rounds.

Cut the circle into two halves, apply water to the long straight edge semi circle.

Lift one end of the watered straight edge and join it with the side of the edge which is not watered to form a cone.

Fill each with a tablespoon of filling and seal the edges (again with water) to make the typical samosa shape

  Fill all the samosas with the vegetables till the oil heats.

Once the oil heats up, reduce the heat and fry the samosas on medium low heat till they are golden brown and crisp, turning over often.

Drain on paper towels and serve hot with ketchup, tamarind chutney or green coriander chutney.