Vegetable Samosa

Vegetable samosa is a tasty and crunchy snack. It is also a good source of carbohydrates, fiber and protein. However, it may be high in saturated fat and sodium.

Vegetable samosa is one of the most popular Indian snacks and appetizers. It is easy to make and can be eaten with a variety of chutneys or dips.
Filling

The vegetable samosa can be filled with a wide variety of vegetables. The most common filling is a combination of potatoes and peas. You can also add khussa (small dried lentils), which are a great source of protein. Kasuri methi, or dried fenugreek leaves, are another common addition for a smoky flavor. Finally, fresh green chillies and spices like garam masala and chaat masala provide the finishing touches.

You should use a non-stick pan for frying these samosas, as they will stick otherwise. Alternatively, you can line the pan with parchment paper or spray it with cooking spray.

The samosa dough can be made with all-purpose flour or wheat flour, but the best option is to buy ready-made puff pastry sheets in the freezer section of your local Indian grocery store. This will save you a lot of time! Just be sure to double-check that the samosa pastry is vegan.
Preparation

Whether you make them with a potato filling or a vegetable and pea mix, samosas are one of the most popular Indian snacks. They are served as street food, party snacks or in restaurants. They are usually made with ghee (clarified butter) but can be made vegan as well.

Start by making the dough. In a large bowl, whisk together the flour and salt. Add the carom seeds, or nigella seeds, if using, and oil/ghee (optional). The dough will be crumbly at first but will come together when you press it.

Divide the dough into 12 equal pieces (or six for larger samosas). Roll each piece into a circle of about 15cm diameter. Wet the round edge of each pastry with water and fold into a cone shape, pressing the damp edges together to seal. Repeat with the remaining dough and filling. Fry the samosas in batches, stirring to promote even cooking. Remove and drain on paper towels before serving. Serve warm with a choice of dipping sauce, such as green chutney or raita (yogurt dip).
Cooking

You can make samosas in the oven by brushing them generously with oil before baking and adding some water to prevent drying. This is a good option for those who do not want to deep fry the samosas.

To bake samosa, heat oven to 400 degrees and line a baking sheet with parchment paper or spray with cooking oil. Place the samosas on the baking sheet and lightly brush the outer edges with water.

The dough is made by mixing flour and carom seeds, then slowly rubbing in ghee or oil until it reaches a crumbly texture similar to breadcrumbs. The dough must be resting and kneaded for 3 to 4 minutes before proceeding. Heat the oil until it is moderately hot and test by dropping a small piece of dough into it. It should come up quickly without sizzling or bubbling as it does when oil is too hot. Once the oil is ready, gently slide each samosa into the pan.
Serving

If you are short on time, purchase samosa pastry sheets from the Indian grocery store. They are easy to use and vegan.

The skin-on spuds are peeled and coarsely mashed before being united with a mix of spices, onions and green peas or any other vegetarian filling you desire such as cauliflower, sprouted lentils, paneer, Maggi noodles or even Hakka Noodles. Amchur, or dried mango powder and fragrant coriander seeds balance out the savoury potato mixture and add a zesty tang to the samosa’s crunchy fried crust.

When ready to serve, pour a cup of yogurt based dip on the side to offer an cooling contrast to the spicy samosa. Also serve with a selection of Indian chutneys, such as cucumber raita or cilantro mint chutney. Enjoy! This is a great snack for any occasion. Vegetarians and non-vegetarians alike will adore this delicious treat. Makes a wonderful appetizer for a crowd, a party or game day.سمبوسة خضار