in Vegan

Veg Samosa:

A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef, and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by chutney, is probably the most widely known of a broad family of recipes from Africa to China, which has origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.

How to make healthy vegetable samosa:


First, let’s start with the dough for the samosa outer layer. In a mixing bowl, add all the ingredients under “For samosa dough” and mix them thoroughly by crumbling the flour between the palms. Thereby the mixing will be even. If you are able to gather the mixture, then that’s the right consistency. If not, add some more oil to bring it to the right consistency


Now add water little by little to the mixture and make a dough which should be harder than poori dough. I used around 1/4 cup of water. Do adjust the water quantity accordingly. Keep the dough covered and leave it to rest for about 30 minutes.


Place potatoes in a medium saucepan. Cover completely with water. Bring to a boil, then reduce heat to medium-low. Let simmer 10-15 minutes until fork tender.


To prepare crispy vegetable samosa, put a pan on medium flame, and add a tablespoon of oil it. Add onion and cook until softened, 4-5 minutes.


Add peas and carrots, garam masala, and curry powder to skillet. Cook 3-4 minutes. Add potatoes and salt. Cook, stirring, another 2-3 minutes until flavors meld. Remove from heat.


Turn off the flame and garnish with coriander leaves and mix. Let the mixture get cooled and come to room temperature.


Have a small bowl of water and a pastry brush next to your work surface. Cover a baking sheet with parchment paper or spray with cooking spray. On a lightly floured surface, unfold puff pastry. Cut into 9 equal rectangles.


Place about 1 tablespoon of filling in the center of each rectangle. Dip the pastry brush in the water, and wet one long side and one short side of each rectangle. Fold over like a triangle to seal in filling.


Heat a pan with oil for frying. Once the oil is hot, turn down the flame to low. Oil should not be over hot while frying. Fry the samosas in batches for about 10-12 minutes in low flame. Once they turn into a golden brown color, remove from oil and drain the excess oil on a tissue paper.


Place samosas on the prepared baking sheet. Bake 15 to 20 minutes until golden brown.


Enjoy hot with imli chutney, coriander chutney, or ketchup.


For Samosa dough (Outer layer):

1- All-purpose flour | Maida – 2 Cups

2- Rava | Sooji | Semolina – 2 Tbsp.

3- Ghee – 2 Tbsp.

4- Oil – 2 tsp

5- Salt – 1/2 tsp

6- Water – as needed

For stuffing:

1-Oil – 2 tsp
2-Jeera – 2 tsp
3-Coriander seeds – 1 Tbsp.
4-Red chili powder – 1/4 tsp
5-Garam masala – 1 tsp
6-Coriander powder – 1/4 tsp
7-Turmeric powder – 1/4 tsp
8-Green chili – 2 small (Finely Chopped)
9-Ginger – 1 Tbsp. (Finely grated)
10-Garlic – 1 Tbsp. (Finely grated)
11-Onion – 1 medium (Finely Chopped)
12-Carrot – 1 medium (Parboiled and finely chopped)
13-Green peas – 1/4 Cup
14-Potato – 2 large (Boiled and roughly mashed)
15-Cashews – 5 (Finely Chopped)
16-Coriander leaves – 1/4 Cup (Finely Chopped)
17-Salt – 1 tsp (adjust per taste)

in sweet

Gulab Jamun- The Soft & Spongy Classic

About the dish:

Gulab jamun (pronounced “goe-laab DJA-moen“) could be well-known and standard Indian sweet fabricated from deep-fried dough balls. A kind of dumpling,gulab jamun is soaked in an exceedingly sweet, sticky sweetener. Gulab suggests that ‘rose water’ therefore, as per tradition, the syrup features a delicate rose flavor. A Jamun is an Associate in Nursing Indian berry with a size and color cherish the dough balls, thence the name: Gulab jamun.


A sticky dough manufactured from milk powder, flour, bicarbonate of soda, cardamom, and whole cream is kneaded and turned by hand into swish balls. The balls area unit deep-fried in oil, at a moderate temperature, till they’re golden brown. Swelling to double their size, the balls area unit then soaked for regarding twenty minutes during a heat sweetener made of white sugar and essence. The gulab jamuns will then be fancy with chocolate, ground coconut, or cut pistachios.


To make gulab jamun:

1- 1 cup of milk powder

2- 5 tbsp. all-purpose flour ( Maida)

3- 1 tsp GHEE or oil

4- 2 to 4 tbsp. milk ( use more as needed)

5- 1 tbsp. curd or lemon juice

6- 1 large pinch baking soda

7- GHEE or OIL for deep frying gulab jamun

8- 1 tbsp. pistachios chopped

For sugar Syrup:

1- 1 ¼ to 1 ½ cups sugar

2- 1 ½ cup of water

3- 4 pods green cardamom or ¼ tsp cardamom powder

4- 1 tsp rose water

Preparation of sugar syrup:

1- Mix the water, sugar, and crushed cardamoms in a pot

2- Boiled the syrup until it turns slightly sticky.

3- Turn off the stove before it goes to a 1 string consistency.

4- If it reaches a 1 string consistency, then add 2 tbsp. of water and mix.

5- Add rose water and mix. Set aside to keep it hot.

Making gulab jamun balls:

1- Fluff up the flour within the jar with a fork and so live properly

2- Mix together flour, milk powder, and soda in a bowl. Either sieve it or mix uniformly.

3- Add GHEE or Oil to mix well.

4- Take a small bowl, mix together lemon juice or yogurt and 2 tbsp. milk.

5- Add a pour 1.5 tbsp. of this to the flour mixture

6- Begin to bring the flour together to make a dough.

7- The dough turns sickly. Grease your fingers with ghee or oil and make a ball.

8- Divide to 10 to 14 equal-sized portions. Grease your hands and roll to smooth balls.

9- They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.

How to make gulab jamun:

1- Heat up the pan and putt in ghee or oil on a medium flame

2- Check the syrup it must be hot and not very hot

3- To check the right temp, then drop a small piece of dough in the Ghee or oil.

4- It must be rise slowly without changing its color.

5- If it rises rapidly then you’ll got to cool the oil a small amount before cookery.

6- When the ghee or oil is just medium hot, then add the balls

7- Make sure the oil is not very hot else the gulab jamun will brown without cocking well

8- Fry the balls on a medium flame for 1 to 2 minutes. Then regulate the flame to low flame & fry till golden. Keep stirring gently to fry them uniformly Add them to the hot syrup. Allow them to rest for 3 hours and serve.

9- Garnish gulab jamun with chopped pistachios