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What is Vegetable Samosa made of
They’re also an excellent Indian vegetarian dish, as in this recipe, which includes cubed potatoes, peas, carrots, and onions.
A good vegetable samosa often contains garam masala, which is a combination of several spices: coriander, cumin, cloves, pepper, cardamom, cinnamon, and bay leaves.
Are Vegetable Samosas Healthy
Samosas should never be taken as a healthy food.
Despite the nutritional benefits offered by vegetables, a vegetarian samosa made with lots of butter or oil can be high in cholesterol and saturated fats.
Ingredients Needed For These Authentic Samosas
For The Filling:
- Potatoes: diced into small cubes. Try to keep the size the same as this way all the potatoes will cook at the same time.
- Carrot: just one, diced into same-sized cubes.
- Peas: for this vegetable samosa recipe, you’ll need frozen peas.
- Sweetcorn: you’ll use tinned sweetcorn, super simple!
- Onions: you can use red or white, pretty much whatever kind of onion you have. Finely diced.
- Green chillies: normally you would only need 2-3, but the chillies my chef had weren’t spicy at all….so we used 4-5. The rule for the green chillies is to use as many or as few as you like. You could even omit them completely if you’re not a fan of spicy food. You do you!!
- Cumin seeds: just a teaspoon, and once tempered in some oil they’ll become fragrant.
- Ground clove: just a pinch!
- Salt: add to taste.
- Ground turmeric: this recipe only needs a pinch, but it adds a little colour.
- Ground cinnamon: just two pinches.
- Citric acid: this is a MUST. Because we’re frying these samosas the filling needs to be pretty dry. Using lemon would make the filling a little soggy, which is not the goal. Tbh, if you don’t have any Citric acid you could also use amchur powder (mango powder), as it also gives a nice tang. Just add a little and see if you need more.
- Sugar: ok here me out, this is a savoury recipe but the brown sugar just balances everything out perfectly. My friends, just trust me!
- Oil: this recipe needs a couple of tablespoons of oil for cooking the veggies, but also oil for frying. We (me and my grandma) used sunflower oil.
Other:
- Flour with a dash of water: you’ll need to make a little paste, this will help seal the samosas together. Any flour should work.
- Samosa pastry sheets: using these makes this recipe super simple to put together. You’ll find them at your local Indian supermarket in the freezer section. Be sure to double-check the samosa pastry sheets are vegan!!
Normally in Mumbai vegetable samosas, they slightly undercook the potatoes, so when they fry them, they can continue to cook but still have a slight bite. However, this isn’t how my Chef does it. She likes to cook the potatoes a little longer, but just until fork tender.
Cooking a little longer allows the flavour of these samosas to be enhanced.
Allow to cool. This is crucial as adding hot or even warm samosa filling into the pastry sheets will result in broken and soggy sheets. I don’t have much patience, so to speed this process up, I transfer them into a plate or a wide bowl.
Heat oil in your pot, and to check if the oil is at the perfect temperature, add in a little piece of the samosa pastry.
Add the vegetable samosas into the oil, 3-5 at a time.
The amount of samosas you add depends on how big your pot is.
Fry them on medium for a few minutes or until golden.
Transfer onto a plate lined with a kitchen roll.
Once they’ve cooled slightly, prop them up so they’re all standing up rather than lying flat.
This will help cool them perfectly.
Which will result in crispier samosas.
You can have these samosas for breakfast, lunch or even a snack.
There are no rules as to when, or even where you can eat these.
Make them for yourself, when you’re entertaining… or even for mothers day brunch.
What to serve with these samosas?
Chutney. Chutney. Chutney. Seriously, it’s a MUST.
I personally love a good green chutney.
Dunk them in after each bite (sorry anti-double-dipping folks) and be gifted with the taste of Mumbai from your own home.
Vegetable Samosas – There’s no need to go out for great Indian food when these vegetable samosas are so super easy to prepare! Even if they aren’t purely authentic (they’re made with puff pastry to eliminate the need for making the dough), they are truly quite delicious.
Made with Garam masala, a combination of several spices – coriander, cumin, cloves, pepper, cardamom, cinnamon, and bay leaves – which you can buy it in most large supermarkets or gourmet markets.
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ingredients cooking instructions
