Vegetable Samosa

Healthy Vegetable Samosa Recipe from Kenya | Ingredients: Potatoes, Peas, Flour, and More

Region / culture: Kenya | Servings: 12 |

Vegetarian diet

Introduction

Vegetable samosas are a popular Indian snack that are enjoyed all over the world. These crispy, savory pastries are filled with a delicious mixture of spiced potatoes, peas, and onions, and are perfect for serving as an appetizer or snack.

History

Samosas are believed to have originated in the Middle East before making their way to India, where they became a popular street food. The recipe has since spread to other parts of the world, with each region adding its own unique twist to the classic dish.

Ingredients

Filling

1 tbsp vegetable oil
Pinch of hing (pre-mixed Indian spice, may be omitted)
0.5 tsp cumin/mustard/sesame seed mixture
1 medium onion, finely chopped
1 tbsp fresh coriander leaves (cilantro), chopped
0.5 tbsp amchur (mango) powder or 1 tbsp lemon juice
1 tsp cumin/coriander powder
0.5 tsp salt
Pinch of hot red pepper powder
3 medium potatoes, boiled, peeled and cut into very small pieces
0.25 cup frozen peas (optional)

Dough

2 cups white flour
2.5 tbsp vegetable oil
1.5 tbsp rice flour
0.5 tsp salt
Or substitute eggroll covers for dough

How to prepare

To make the samosa filling:
Heat vegetable oil, hing, and a mixture of cumin/mustard/sesame seeds in a skillet. When the seeds start to pop, add onion and coriander. Sauté until the onion becomes translucent, then add amchur powder or lemon juice, cumin/coriander powder, salt, and hot red pepper powder. Sauté for a few minutes, then add potatoes and peas. Mix well and sauté just until heated through. Remove from heat and set aside.
To make the samosa dough:
In a bowl, mix flour, vegetable oil, rice flour, and salt. Gradually add water (about 0.25 cup) until the dough holds together. Knead well. Roll into a ball and cover with a moist cloth. Let it rest for about 20 minutes.
To assemble the samosas, break off pieces of dough measuring 1.5 to 2 inches. Roll out each piece into a circle with a diameter of 6 to 8 inches. Cut each circle in half. Fold each half-circle in thirds to form a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough and seal the outside edge by pinching to create a cone shape. Fill the cone two-thirds full with the potato mixture. Moisten the lip of the cone with a little milk or water and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.

Variations

Add diced carrots or bell peppers to the filling for added color and flavor.
Use whole wheat flour for a healthier dough option.
Experiment with different spices such as garam masala or turmeric for a unique twist.

Cooking Tips & Tricks

Make sure to seal the samosas properly to prevent the filling from leaking out during frying.

- Fry the samosas in hot oil to ensure they become crispy and golden brown.

- Serve the samosas hot with a side of chutney or yogurt for dipping.

Serving Suggestions

Serve vegetable samosas with a side of mint chutney or tamarind sauce for dipping.

Cooking Techniques

Fry the samosas in hot oil until they are crispy and golden brown.

Ingredient Substitutions

Substitute sweet potatoes for regular potatoes for a sweeter filling.

- Use store-bought puff pastry or phyllo dough for a quicker version of the recipe.

Make Ahead Tips

You can prepare the samosa filling and dough ahead of time and assemble the samosas just before frying.

Presentation Ideas

Arrange the samosas on a platter and garnish with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Serve vegetable samosas with a cup of chai tea or a refreshing mango lassi for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of vegetable samosa contains approximately 200 calories.

Carbohydrates

Each serving of vegetable samosa contains approximately 30 grams of carbohydrates.

Fats

Each serving of vegetable samosa contains approximately 10 grams of fats.

Proteins

Each serving of vegetable samosa contains approximately 5 grams of proteins.

Vitamins and minerals

Vegetable samosas are a good source of vitamin C, vitamin A, and potassium.

Alergens

Vegetable samosas may contain wheat and sesame seeds, which are common allergens.

Summary

Vegetable samosas are a delicious and satisfying snack that is relatively low in calories and high in essential nutrients.

Summary

Vegetable samosas are a delicious and versatile snack that can be enjoyed on their own or as part of a larger meal. With a crispy exterior and a flavorful filling, these savory pastries are sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Vegetable Samosa. It was many years ago, when I was just a young girl living in India. My grandmother, who was an amazing cook, had invited some friends over for a dinner party. As I watched her busily preparing all sorts of delicious dishes in the kitchen, I couldn't help but feel inspired by her passion for cooking.

One of the dishes she was making that day was Vegetable Samosa, a popular Indian snack that is loved by many. I had never tried it before, but the aroma of the spices and vegetables cooking on the stove was enough to make my mouth water. I asked my grandmother if I could help her make the samosas, and she smiled and nodded, happy to share her knowledge with me.

As we worked together, she told me the story of how she had learned to make Vegetable Samosa. She explained that she had first tasted the dish at a street food stall in Mumbai many years ago. The crispy pastry filled with a spicy mix of potatoes, peas, and other vegetables had left a lasting impression on her, and she had made it her mission to recreate the recipe at home.

Over the years, my grandmother had perfected her own version of Vegetable Samosa, adding her own special touch with a blend of secret spices that she had picked up from various sources. She had learned different techniques from different people, and had even traveled to different regions of India to learn more about the traditional way of making samosas.

As we finished folding the samosas and preparing them for frying, my grandmother shared with me some tips and tricks that she had picked up along the way. She told me about the importance of sealing the edges of the pastry properly to prevent the filling from spilling out during frying, and how to achieve the perfect golden brown color by frying them at the right temperature.

Finally, it was time to fry the samosas. I watched in awe as my grandmother deftly dropped them into the hot oil, flipping them over until they were crispy and golden on all sides. The smell that filled the kitchen was simply heavenly, and I couldn't wait to taste the fruits of our labor.

When the samosas were finally ready, we sat down at the table with our guests and savored each delicious bite. The crispy pastry gave way to a flavorful mix of vegetables and spices that danced on my taste buds. I could see the satisfaction on my grandmother's face as she watched us all enjoy her creation.

From that day on, Vegetable Samosa became a staple in our household. I would often help my grandmother make them, and as I grew older, I started experimenting with different fillings and spices to put my own twist on the classic recipe. But no matter how many variations I tried, my grandmother's original recipe for Vegetable Samosa would always hold a special place in my heart.

As I sit here now, reminiscing about that day in the kitchen with my grandmother, I am filled with gratitude for all that she has taught me. Her love for cooking and her willingness to share her knowledge with me have inspired me to continue experimenting with new recipes and flavors, always remembering the roots of where it all began.

And so, whenever I make Vegetable Samosa now, I can't help but think of my grandmother and the legacy of culinary expertise that she passed down to me. I may have learned the recipe from her, but the love and passion that she instilled in me will always shine through in every dish that I create.