Vegetable Samosa

🛒 Ingredients

• All-purpose flour 26 g · 95 kcal
• Potato, boiled and mashed 50 g · 38 kcal
• Green peas, frozen 10 g · 8 kcal
• Onion, finely chopped 5 g · 2 kcal
• Ginger, grated 1 g · 0 kcal
• Green chili, minced 1 g · 0 kcal
• Cumin seeds 0 g · 1 kcal
• Coriander powder 0 g · 1 kcal
• Turmeric powder 0 g · 0 kcal
• Garam Masala 0 g · 1 kcal
• Amchur powder (dried mango powder) 0 g · 1 kcal
• Vegetable oil (for frying, absorbed) 25 g · 225 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a bowl, combine flour and a pinch of salt. Add a tablespoon of vegetable oil and rub it into the flour until crumbly.
2. Gradually add water, kneading until a firm, smooth dough forms. Cover and let it rest for 20-30 minutes.
3. Prepare the filling: Heat a small amount of oil in a pan. Add cumin seeds and let them splutter, then add chopped onion, ginger, and green chili.
4. Sauté until the onion turns translucent. Add turmeric powder, coriander powder, garam masala, and amchur powder, cooking for a minute.
5. Add mashed potatoes and green peas, mixing well. Cook for 2-3 minutes, then remove from heat and let the filling cool completely.
6. Divide the dough into equal portions and roll each into an oval shape. Cut each oval in half to create two semi-circles.
7. Take one semi-circle, moisten the straight edge with water, and form a cone. Fill the cone with the cooled potato-pea mixture.
8. Seal the edges firmly to create a triangular samosa. Repeat with the remaining dough and filling.
9. Heat vegetable oil for deep-frying in a large pan or pot over medium heat to about 170°C (340°F).
10. Carefully place samosas in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch.
11. Remove fried samosas with a slotted spoon and drain excess oil on paper towels. Serve hot with your favorite chutney.