Vegetable Samosa - Step by Step Recipe

To make 10 medium sized samosa Ingredients For Cover All purpose flour (Maida) - 3/4 cup Sooji / Semolina - 1/4 cup C...

To make 10 medium sized samosa


For Cover

All purpose flour (Maida) - 3/4 cup
Sooji / Semolina - 1/4 cup
Carom seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste

For Filling

Potatoes - 3 (Cook in pressure cooker till 3 whistles. Once they cool down, peel and grate them.)
Frozen Green Peas - 1/2 cup
Cauliflower - 1/4 cup (Grated)
Paneer - 1/4 cup (Crumbled)
Onion (Small sized) - 1 (finely chopped)
Cloves of garlic - 3-4 
Ginger - 1 inch piece
Green chilies - 5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pinch of asafoetida
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Dry mango powder - 1 tsp
Garam Masala - 1/2 tsp (Optional)
Curry leaves - 6-8
Lemon juice - 1 tbsp
Oil - 1 tbsp
Salt to taste


Dough for Samosa

  • Mix flour and semolina together. Add carom seeds and salt to taste. Warm up 1 tbsp of oil and add into flour. Mix well and remove all the lumps. Mixture will turn a bit crumbly. Then start kneading the dough by adding little water at a time. Dough should be little bit stiff. Cover it with plastic wrapper and let it rest for half hour. Meanwhile make the stuffing for Samosa.
Vegetable Stuffing for Samosa

  • Grind ginger, garlic and green chilies to a coarse paste. Keep it aside.
  • Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida, and curry leaves. Let them splutter. Add ground ginger-garlic-green chilies paste and saute till raw smell from ginger garlic goes away. It will take few seconds.
  • Add chopped onion and saute till translucent. Add grated cauliflower and cook for a minute. (You can add any vegetables of your choice.)
  • Add mashed potato, coriander powder, cumin powder, dry mango powder, turmeric powder, garam masala and salt to taste. Mix this up really well. Reduce the heat and cook for 2-3 minutes. Keep stirring continuously.
  • Finally add frozen green peas, crumbled paneer and lemon juice. Mix well and cook for a minute. 
  • Switch off the heat and let the stuffing cool down completely. Make 10 equal parts out of it.
Making of Samosa

  • Make 5 equal sized balls from dough. Take one ball and roll it like a thin roti. Keep it covered while you roll out remaining balls.
  • Take one rolled roti and cut it into 2 parts. Apply few drops of water on edges and fold it like a cone as shown in picture. Place one stuffing ball in it and seal the bottom really well. (I made some design on edges using fork.)
  • Follow the same procedure to make rest of the samosa. Keep them covered with kitchen towel. Fry them nicely from both sides till nice brown color. 
  • Serve samosa with any chutney or ketchup.


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Post a Comment

  1. fantastic presentation.. would love to try it...

  2. Please send me some now.. will make Tea. Mast zale aahet.
    Love Ash.

  3. Omg, cant take my eyes from ur samosas,tempting.

  4. Nice presentation. The stuffing looks good than usual potato-peas one. Pressing the edges with fork reminds me of making quesedilla.

  5. looks yummy.. a very good tea-time snacks:)

  6. very delicious and perfectly done samosa..loved your pictorial and the spicy masala filling!

  7. I love samosas and yours look just perfect. yum!

  8. Wow..that's a great looking Samosas.Looks tempeting.Wonderful click.

  9. Mastach Disat aahe :)

    Super-tempting Samosas Poonam :)

  10. a perfect post, poonam, great pics, very easy to follow. looks delish.

  11. This one I can say I made it yayyyyyyyyyy :)


  12. Extremely awesome samosa, my all time fav.....

  13. I love your photography and the neat pictures! :)

    Samosa's look crisp and yum!

  14. Very good. I am sure people can now prepare this dish well.

  15. Yum.. I love the patience you have to click and present them on the blog, fabulous work!



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