Recipes, re-invented from cooking shows
Vegetarian Samosas
Prep. Time:
Baking Time:
Total Time:
40 minutes
30 minutes
70 minutes
Serves:
6 large samosas
Ruby's traditional vegetarian samosas featuring perfectly spiced potato and pea filling wrapped in crispy, flaky pastry. These golden triangular treats showcase authentic Indian flavors with aromatic spices and herbs.
Ingredients
FOR THE SAMOSA DOUGH:
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons vegetable oil
6-8 tablespoons warm water
1 teaspoon nigella seeds (optional)
FOR THE SPICED POTATO FILLING:
3 large potatoes (about 1.5 lbs), peeled and cut into 1/2-inch cubes
1 cup green peas (fresh or frozen)
1 large onion, finely chopped
2 teaspoons cumin seeds
1 teaspoon coriander seeds, ground
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1-2 green chilies, finely minced
2 cloves garlic, minced
1-inch piece fresh ginger, minced
3 tablespoons vegetable oil
1 teaspoon salt (or to taste)
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice
FOR FRYING:
Oil for deep frying (about 4 cups)
Water for sealing edges
Instructions
PREPARE THE POTATO FILLING:
1. Boil potatoes in salted water until just tender, about 12-15 minutes. Drain and let cool completely.
2. If using fresh peas, blanch in boiling water for 2 minutes. If using frozen, thaw completely.
3. Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter for 30 seconds.
4. Add chopped onion and cook until golden brown, about 5-7 minutes.
5. Add minced garlic and ginger, cook for 1 minute until fragrant.
6. Add ground coriander, turmeric, and garam masala. Cook for 30 seconds until aromatic.
7. Add green chilies and cook for another minute.
8. Add the cooled potatoes and peas, gently mixing to coat with spices.
9. Season with salt and cook for 3-4 minutes, mashing slightly but keeping some texture.
10. Remove from heat, stir in cilantro and lemon juice. Cool completely before assembling - this is crucial for preventing soggy pastry.
MAKE THE SAMOSA DOUGH:
11. In a large bowl, combine flour, salt, and nigella seeds if using.
12. Add oil and rub into flour with fingertips until mixture resembles coarse breadcrumbs.
13. Gradually add warm water, 1 tablespoon at a time, mixing until dough comes together.
14. Knead on a lightly floured surface for 3-4 minutes until smooth and pliable but not sticky.
15. Cover with damp cloth and rest for 30 minutes - this makes rolling easier.
ASSEMBLE THE SAMOSAS:
16. Divide dough into 6 equal portions. Roll each into a thin oval about 6-7 inches long.
17. Cut each oval in half to create 12 semi-circles.
18. Take one semi-circle and form a cone by overlapping the straight edges, sealing with a little water.
19. Fill the cone with 2-3 tablespoons of cooled filling, leaving space at the top.
20. Brush the open edges with water and fold over to seal, pressing firmly to ensure no air pockets.
21. Crimp edges with a fork for decorative finish and extra seal security.
FRY THE SAMOSAS:
22. Heat oil in a deep, heavy pot to 350°F (175°C). Oil should be at least 3 inches deep.
23. Carefully lower 2-3 samosas into hot oil using a slotted spoon.
24. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
25. Remove with slotted spoon and drain on paper towels.
26. Maintain oil temperature between batches for consistent results.
TO SERVE:
27. Serve hot with mint chutney, tamarind sauce, or your favorite dipping sauce.
28. Best enjoyed immediately while pastry is crispy.
29. Can be reheated in a 350°F oven for 5-8 minutes to restore crispness.
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