Vegetable Samosa Recipe | How to Make Amazing Samosa | Learn Samosa From a Pro!

These samosa are absolutely delicious! They are easy to make too as we use ready made pastry! Learn how to make the filling and fold the samosa by watching my video!

If you don't like background music, Click Here to watch the full recipe!!

Vegetable Samosa Mix Recipe

Course: Appetiser

Cooking Time: 2-3 Hours

Makes 30-40 Samosa

INGREDIENTS:

· 450g/ 1 lb Boiled Potatoes (Red Skinned)

· 2 TBS Oil

· ¼ tsp Whole Cumin Seeds

· 140g/ 5oz Mixed Vegetables – Peas, Corn, Carrots, Beans

· 85g/ 3oz Frozen Corn

· 225g/ 8oz Frozen Peas

· 1 ½ tsp Salt

· ½ tsp Red Chili Powder

· 1 tsp Garam Masala

· ¼ tsp Turmeric

· 2 tsp Ginger-Garlic-Chili Paste

· 115g/ 4 oz Small Onion Finely Chopped

· 5 TBS Finely Chopped Coriander

· 2 TBS Lemon Juice

· ½ tsp Sugar (or to taste, optional)

· 3-4 Cups Oil for Deep Frying

For the Paste:

· ¼ Cup Plain Flour

· 4 TBS Water

· 60 - 80 Samosa Pastry (as we will use double pastry)

METHOD:

1. Cut the potatoes into large chunks, or into 1/2 depending on their size, and pressure cook them for about 10 minutes with salt. Let them cool down and then peel and cut into small pieces about 1cm in size. It's fine if they break a bit.

   
   

2. Meanwhile, finely chop a small Onion (115g) and 5TBS Fresh Coriander and keep aside.

   
   

3. Heat 2 TBS Oil in a large pan for a minute. Add 1/4 tsp Whole Cumin Seeds and let them sizzle for a few seconds.

   
   

4. Then add the mixed vegetables. Stir-fry until the moisture evaporates.

   • 140g/ 5oz Mixed Vegetables – Peas, Corn, Carrots, Beans

   • 85g/ 3oz Frozen Corn

   • 225g/ 8oz Frozen Peas

     
     

5. Add the following ingredients to the vegetables:

   • 1 ½ tsp Salt

   • ½ tsp Red Chili Powder

   • 1 tsp Garam Masala 

   • ¼ tsp Turmeric

   • 2 tsp Ginger-Garlic-Chili Paste 

   
   

6. Cook this mixture until the moisture has cooked off and you can hear the mix sizzle. Then turn off the heat and let it cool for 5-10 minutes.

   
   

7. Add the cut, boiled potatoes to the cooled vegetables.

   
   

8. Add the lemon juice, sugar, raw onions and coriander. Mix the mixture. Taste and adjust as needed.

   • 115g/ 4 oz Small Onion Finely Chopped

   • 5 TBS Finely Chopped Coriander

   • 2 TBS Lemon Juice

   • ½ tsp Sugar (or to taste, optional)

   
   

9. In a bowl, make the paste to seal the samosa with the flour and water. Keep aside.

   • ¼ Cup Plain Flour

   • 4 TBS Water

   
   

10. Separate the samosa pastry in double sheets being sure to keep the pastry covered in a damp tea towel. We use double pastry for crispy samosas. Depending on which pastry you are using, follow the instructions on the video as to whether you need to cut them or not.

    
    

11. Fold into triangles according to the video.

    
    

12. To fry the samosa, heat 3-4 Cups Oil in a shallow pan or wok/karai. Make sure the oil is hot enough by throwing in a small bit of pastry as shown in the video.

    
    

13. Fry 4 samosas at a time for 5-7 minutes, until they are golden and crisp. Drain on a paper towel.

    
    

14. If you want to freeze the samosa, you can freeze them immediately after shaping. But it's better to partially fry them, then cool them and freeze. To fry after freezing, microwave the samosas for 30 seconds on high to slightly defrost then follow the frying instructions.

Enjoy with Green Coriander Chutney or Coriander Mint Chutney. Please do checkout my recipes for that too!