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
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)