Vegetable Samosa Recipe -
Potato and Coriander Samosas

Vegetable samosa recipe is by far the most popular snack recipe on the Indian subcontinent, including India, Pakistan, Nepal, Bangladesh, Sri Lanka, and Bhutan. Usually served as appetizer, these triangular pastries may be filled with beef, chicken, vegetables, or combination of them.

The most popular filling is the vegetable samosa recipe consisting of spicy potato and pea filling of aloo samosa (potato samosa)…

Samosas are eaten as light nibbling snacks in tea parlors and coffee houses, or sold by street vendors on pushcarts. They make an easy snack recipe to be served with some soup and salad for an informal family meal...

I like to serve the vegetable samosa recipe as great party finger foods with cocktails. It also makes for a delightful gourmet appetizer recipe to be served at buffets because they are delicious at room temperature…

Although usually fried, I always like to find healthier versions of some recipes. You can make this into a healthy appetizer recipe by simply baking it instead of frying. You will be marveled with the results.

INGREDIENTS

50 g (1 ¾ oz) butter
2 teaspoons grated fresh ginger
2 teaspoons cumin seeds
1 teaspoon Madras curry powder
½ teaspoon garam masala
500 g (1 lb) waxy potatoes, finely diced
30 g (1 oz) sultanas
80 g (2 ¾) frozen baby peas
15 g (1/2 oz) fresh coriander leaves
3 spring onions, sliced
1 egg, lightly beaten
Oil, for deep-frying

Thick natural yoghurt, for serving

SAMOSA COVER RECIPE
3 ¾ cups (465 g/15 oz) plain flour, sifted
1 teaspoon baking powder
110 g (3 ½ ox) butter, sliced
½ cup (125 g/ 4 oz) thick natural yoghurt

VEGETABLE SAMOSA RECIPE INSTRUCTIONS

1. Heat the butter in a large non-stick frying pan, add the ginger cumin, cumin seeds, curry powder and garam masala and stir over medium heat for 1 minute. Add the potato and 3 tablespoons water and cook over low heat for 15-20 minutes, or until the potato is tender.

2. Toss the sultanas, peas, coriander leaves and spring onions with the potato, remove from the heat and set aside to cool.

3. To make the samosa pastry, sift the flour, baking powder, and 1 ½ teaspoons salt into large bowl. Make a well in the centre, add the butter, yoghurt and ¾ cup (185 ml/6 fl oz) of water. Knead the dough together.

4. Turn out onto a lightly floured surface and bring together to form a smooth ball. Divide the dough into four to make it easier to work with. Roll one piece out until very thing. Cover the rest until you are ready to use it.

5. Using a 12 cm (5 inch) diameter bowl or plate as a guide, cut out six circles. Place a generous tablespoon of potato filling in the centre of each circle, brush the wedges of the pastry with egg and fold over to form a semi-circle. Make repeated folds in the rounded edge by folding little piece of the pastry over as you move around the edge. Continue with the remaining pastry and filling.

6. Fill a deep heavy-based pan one third full of oil and heat the oil to 180 C (350 F). the oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. It is important not to have the oil too hot or the samosas will burn.

7. Add the samosas two or three at a time and cook until golden. If they rise to the surface as they puff up, you may need to use a large, long-handled slotted spoon to hold them in the oil to cook the other side. Drain on crumpled paper towels. Serve with yoghurt.

NOTE: the samosa pastry becomes very tough if overworked. Use lightly floured hands when working the dough to prevent it sticking.

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