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To make great vegetable samosas, you need a few key items. Here’s what you’ll need: - 2 cups all-purpose flour - 1/4 cup vegetable oil - 1/2 teaspoon salt - 6-8 tablespoons water (as needed) - 2 tablespoons oil (for filling) - 1 medium onion, finely chopped - 1 teaspoon ginger, grated - 2 green chilies, finely chopped (adjust to taste) - 2 medium potatoes, boiled and mashed - 1/2 cup green peas (fresh or frozen) - Fresh coriander leaves, chopped (for garnish) - Oil for deep-frying Spices make your samosas tasty and fragrant. Here are the spices you will use: - 1 teaspoon cumin seeds - 1 teaspoon garam masala - 1/2 teaspoon turmeric powder - Salt to taste These spices add warmth and depth to the filling. Adjust the spices based on your taste. You will need some basic items to cook the samosas: - A large mixing bowl - A frying pan - A rolling pin - A slotted spoon - Paper towels for draining Having the right tools makes cooking easier and more fun. Check that you have everything ready before you start. For the full recipe, you can follow the detailed steps to enjoy this crunchy and spicy treat! To start, mix the all-purpose flour, salt, and vegetable oil in a large bowl. Slowly add water, kneading it until you have a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting time helps the dough become easier to roll out later. Next, heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and wait for them to splutter. Then, toss in the chopped onion and cook until it turns golden brown. Stir in the grated ginger and green chilies, cooking for one more minute. Now, add the mashed potatoes, green peas, garam masala, turmeric, and salt. Mix everything and cook for 2-3 minutes. Once done, remove from heat and let it cool slightly. Don’t forget to garnish with fresh coriander leaves! Divide the rested dough into small balls, about 10-12 pieces. Roll each ball into a thin oval shape. Cut each oval in half to form two semi-circles. Take one semi-circle and create a cone by bringing the straight edges together. Seal the edge with a little water. Now, stuff the cone with your vegetable filling. Press the open edge firmly to seal. Heat oil in a deep frying pan over medium heat. Fry the samosas in batches, making sure not to overcrowd the pan. Cook them until they turn golden and crispy, about 5-7 minutes. Once they are ready, use a slotted spoon to remove them and place on paper towels to drain excess oil. Serve the samosas on a bright platter. Pair them with mint chutney and tamarind sauce for tasty dipping. A sprinkle of fresh coriander on top adds a nice touch. Enjoy your crunchy and flavorful vegetable samosas! You can find the full recipe for crunchy and spicy vegetable samosas in our recipe section. To make crispy samosas, use the right amount of water in your dough. A firmer dough helps hold its shape. Rest it for at least 30 minutes. This allows the gluten to relax. Roll the dough thin for a crispier shell. When you fry, ensure the oil is hot enough. If the oil is too cool, the samosas absorb more oil and become soggy. Fry them in small batches for even cooking. One common mistake is not sealing the samosas well. If they are not sealed, the filling leaks out during frying. Another mistake is overfilling them. This can also lead to leaks. Make sure to keep an eye on the heat while frying. If the oil is too hot, the outside cooks too fast, leaving the inside raw. Lastly, avoid using cold dough. Warm dough rolls out better and fries up crispier. Serve your samosas hot and crisp. A colorful platter makes them look even better. Pair them with mint chutney or tamarind sauce. These dips add a burst of flavor and freshness. You can also sprinkle some fresh coriander leaves on top for a touch of color. If you want a twist, try serving them with yogurt or a spicy salsa. For the full recipe, refer back to the earlier section. {{image_2}} You can easily make vegan vegetable samosas. Just swap the ghee for vegetable oil. This keeps the filling tasty and plant-based. Use mashed potatoes and peas as your base. You can add other veggies like carrots or corn for extra flavor. For gluten-free samosas, use rice flour or chickpea flour instead of all-purpose flour. These flours give a nice texture. Make sure to adjust the water amount as needed. The filling stays the same, so you can enjoy your favorite flavors without gluten. Vegetable samosas vary by region. In North India, they are spicy and filled with potatoes and peas. In East Africa, you might find them with lentils and spices like coriander. Each variant offers a unique taste experience. Experiment with different spices to find your favorite profile. Add nutmeg for warmth or lemon zest for brightness. Each twist can bring a new delight to your plate. To store uncooked samosas, place them on a tray. Make sure they do not touch. Cover them with plastic wrap. You can keep them in the fridge for up to 24 hours. For longer storage, freeze them. Place them in a freezer-safe bag or container. They can last for about a month in the freezer. Once cooked, let your samosas cool down. Place them on a plate lined with paper towels. This helps absorb extra oil. Store the cooled samosas in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, freeze them. Place them in a freezer-safe bag, separating layers with parchment paper. To reheat cooked samosas, you have a few options. For the best texture, use an oven. Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet and heat for about 10-15 minutes. If you prefer the microwave, heat them for about 30 seconds to 1 minute. Be careful, as the microwave may make them soft. Enjoy your samosas with your favorite dips! For the full recipe, check out the Crunchy & Spicy Vegetable Samosas. Vegetable samosas come from South Asia, mainly India. They grew popular in the Middle East and beyond. The dish dates back to the 10th century. Samosas were first made with meat, but vegetarian versions emerged later. Today, they are a favorite snack around the world. Yes, you can bake samosas! Baking is a healthier way to enjoy them. Preheat your oven to 400°F (200°C). Brush the samosas with oil and place them on a baking sheet. Bake for 25-30 minutes until golden brown. They may not be as crispy as fried ones, but they taste great. To make samosas spicier, add more green chilies to the filling. You can also include red chili powder or cayenne pepper. Adjust the spice to your taste. Remember to balance the heat with the other flavors in the filling. You can find the full recipe for crunchy and spicy vegetable samosas. Here are the key ingredients: - 2 cups all-purpose flour - 1/4 cup vegetable oil - 1/2 teaspoon salt - 6-8 tablespoons water (as needed) - 2 tablespoons oil (for filling) - 1 teaspoon cumin seeds - 1 medium onion, finely chopped - 1 teaspoon ginger, grated - 2 green chilies, finely chopped (adjust to taste) - 2 medium potatoes, boiled and mashed - 1/2 cup green peas (fresh or frozen) - 1 teaspoon garam masala - 1/2 teaspoon turmeric powder - Salt to taste - Fresh coriander leaves, chopped (for garnish) - Oil for deep-frying This recipe leads you to a delicious treat! In this guide, we covered everything about making vegetable samosas. We explored ingredients, key spices, and essential tools. I shared step-by-step instructions, from dough to frying. You also learned tips for crispiness and common mistakes to avoid. We discussed vegan and gluten-free options, plus storage tips. Samosas are fun and tasty to make. With practice, you’ll impress everyone with your skills. Dive in and enjoy the process!

Vegetable Samosas

Delight your taste buds with these crunchy and spicy vegetable samosas! This easy-to-follow recipe guides you through preparing a crispy, golden snack filled with flavorful potatoes, peas, and spices. Perfect as appetizers or party snacks, these samosas are sure to impress. Click through to discover step-by-step instructions and presentation tips that will make your gatherings extra special! Don't miss out on this delicious treat!
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Ingredients
  

2 cups all-purpose flour

1/4 cup vegetable oil

1/2 teaspoon salt

6-8 tablespoons water (as needed)

2 tablespoons oil (for filling)

1 teaspoon cumin seeds

1 medium onion, finely chopped

1 teaspoon ginger, grated

2 green chilies, finely chopped (adjust to taste)

2 medium potatoes, boiled and mashed

1/2 cup green peas (fresh or frozen)

1 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves, chopped (for garnish)

Oil for deep-frying

Instructions
 

In a bowl, mix the all-purpose flour, salt, and oil. Gradually add water, kneading until you form a firm dough. Cover with a damp cloth and let it rest for 30 minutes.

    In a pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.

      Add the chopped onion and sauté until golden brown. Stir in the grated ginger and green chilies, cooking for another minute.

        Add the mashed potatoes, green peas, garam masala, turmeric, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let it cool slightly. Garnish with chopped coriander leaves.

          Divide the dough into small balls (about 10-12). Roll each ball into a thin oval shape. Cut it in half to make two semi-circles.

            Take one semi-circle and form a cone by bringing the straight edges together, sealing the edge with a little water.

              Stuff the cone with the vegetable filling and seal the open edge by pressing it firmly together.

                Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden and crispy, about 5-7 minutes.

                  Remove with a slotted spoon and drain on paper towels to remove excess oil.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6

                      - Presentation Tips: Serve on a colorful platter with mint chutney and tamarind sauce for dipping. Garnish with a sprinkle of fresh coriander on top.