Satvik Vegetable Samosas (Spicy Potato stuffed pastries)

Spicy vegetable samosas1

Vegetable samosas are a very popular snack throughout India, served in most sweet or snack shops or bakeries and very commonly available on street carts, mostly in the northern part of India.  These delectable savory snacks are fried flour pastries, stuffed with potatoes and vegetables, flavored with a mix of Indian spices and served hot with tomato sauce (ketchup), green coriander chutney or tamarind chutney. There are a lot of vegetable samosa recipes which use onion and sometimes garlic, but my version is purely satvik (contains no onion or garlic) and is totally vegan.

For a healthier version, some people prefer to bake it, but having tried that, I prefer the traditional frying method, which gives the authentic flavorful Indian taste to it!!  A plate of hot vegetable samosas with a cup of tea or coffee is my idea of a good way to enjoy my evening break or the company of friends or family!!

 

Satvik Vegetable Samosa (Spicy Potato stuffed pastries)
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Prep Time
45 min
Total Time
1 hr 15 min
Prep Time
45 min
Total Time
1 hr 15 min
2036 calories
312 g
0 g
70 g
43 g
5 g
916 g
385 g
10 g
1 g
61 g
Nutrition Facts
Serving Size
916g
Amount Per Serving
Calories 2036
Calories from Fat 615
% Daily Value *
Total Fat 70g
107%
Saturated Fat 5g
25%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 48g
Cholesterol 0mg
0%
Sodium 385mg
16%
Total Carbohydrates 312g
104%
Dietary Fiber 24g
95%
Sugars 10g
Protein 43g
Vitamin A
198%
Vitamin C
97%
Calcium
24%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the outer dough
  1. 2 cups all purpose flour or maida
  2. 3 tablespoons fine suji (semolina or cream of wheat)
  3. 3 tablespoons hot oil
  4. Salt to taste
For the vegetable stuffing
  1. 2 medium sized potatoes
  2. ½ cup peas
  3. ½ cup carrots, cut into small cubes
  4. ½ teaspoon jeera or cumin seeds
  5. 2 teaspoons coriander seeds
  6. 1 inch piece cinnamon
  7. 2 teaspoons oil
  8. ½ teaspoon turmeric powder
  9. 1 teaspoon garam masala powder
  10. 1 teaspoon chaat masala powder
  11. Salt to taste
  12. 2 tablespoons coriander leaves, chopped
  13. Oil for deep frying
To make the dough
  1. In a mixing bowl, add the flour, suji and salt and mix or whisk together.
  2. Add the hot oil and mix the dry ingredients with your fingertips to get a breadcrumb like consistency and till the oil is incorporated into the dry mixture.
  3. Add water and make a firm dough and keep covered for at least 30 minutes.
To make the filling
  1. Boil, peel and crumble the potatoes.
  2. Boil the peas and carrots water for about 2 to 3 minutes and drain.
  3. In a blender or coffee grinder, make a coarse powder of jeera, coriander seeds and cinnamon.
  4. Heat the oil in a pan on medium. Add the powdered spice, green chillies and ginger and sauté for a few seconds.
  5. Add the carrots, peas and turmeric powder and fry to mix all the spices into the vegetables for about 2 minutes. Remove from heat.
  6. To the crumbled potatoes, add the fried vegetables, salt, chaat masala powder, garam masala powder and coriander leaves.
  7. Mix well gently to make sure the potatoes do not get mashed too much.
To make the samosa
  1. Heat the oil for deep frying.
  2. Knead the dough again and take small 1 inch balls of the dough and roll into thin rounds.
  3. Cut the circle into two halves, apply water to the long straight edge semi circle.
  4. Lift one end of the watered straight edge and join it with the side of the edge which is not watered to form a cone.
  5. Fill each with a tablespoon of filling and seal the edges (again with water) to make the typical samosa shape.
  6. Fill all the samosas with the vegetables till the oil heats.
  7. Once the oil heats up, reduce the heat and fry the samosas on medium low heat till they are golden brown and crisp, turning over often.
  8. Drain on paper towels and serve hot with ketchup, tamarind chutney or green coriander chutney.
Notes
  1. Do not crowd the oil with the samosas.
  2. Keep the filled pastries covered with a wet cloth while the oil is heating.
  3. You can add any vegetable you prefer in the filling.
  4. Some raisins and cashew will take this samosa to a gourmet level to make on special occasions.
  5. It is a totally vegan and a satvik (no onion, no garlic) dish.
beta
calories
2036
fat
70g
protein
43g
carbs
312g
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Curry and Vanilla http://www.curryandvanilla.com/

 

Step by step method:

To make the dough:

In a mixing bowl, add the flour, suji and salt and mix or whisk together.

Add the hot oil and mix the dry ingredients with your fingertips  to get a breadcrumb like consistency and till the oil is incorporated into the dry mixture.

IMG_1505

Add water and make a firm dough and keep covered for at least 30 minutes.

Vegetable samosa dough

To make the filling:

Boil, peel and crumble the potatoes.

IMG_1492

Boil the peas and carrots water for about 2 to 3 minutes and drain.

IMG_1490

In a blender or coffee grinder, make a coarse powder of jeera, coriander seeds and cinnamon.

 

IMG_1495

 Heat the oil in a pan on medium.  Add the powdered spice, green chillies and ginger and sauté for a few seconds.

IMG_1498

Add the carrots, peas and turmeric powder and fry to mix all the spices into the vegetables for about 2 minutes.  Remove from heat.

IMG_1499

 To the crumbled potatoes, add the fried vegetables, salt, chaat masala powder, garam masala powder and coriander leaves.

IMG_1501

Mix well gently to make sure the potatoes do not get mashed too much.

IMG_1503

To make the samosa:

Heat the oil for deep frying.

Knead the dough again and take small 1 inch balls of the dough and roll into thin rounds.

IMG_1529

Cut the circle into two halves, apply water to the long straight edge semi circle.

IMG_1530

Lift one end of the watered straight edge and join it with the side of the edge which is not watered to form a cone.

IMG_1533

Fill each with a tablespoon of filling and seal the edges (again with water) to make the typical samosa shape

IMG_1535

  Fill all the samosas with the vegetables till the oil heats.

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Once the oil heats up, reduce the heat and fry the samosas on medium low heat till they are golden brown and crisp, turning over often.

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Drain on paper towels and serve hot with ketchup, tamarind chutney or green coriander chutney.

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