Vegetable DishesCooking EquipmentDesserts & SweetsFruitsMeat DishesAppetizers & SnacksSpices & SeasoningsFood IndustryBaked GoodsBeveragesBreakfast FoodsGrains DishesDining OutSauces, Condiments, and PreservationSpecial DietsDairy & Eggs

Healthy Snacks: Vegetable Samosa Recipe

Updated on April 14, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Vegetable samosas are a popular appetizer at Indian parties. It is also a trendy street food. Crunchy samosas are irresistible. Many people consider them to be junk food because they are a deep-fried snack made with plain flour. I don't agree with that. I consider them a healthy snack. Whether it is healthy or bad depends on how you make it and on the ingredients you use in the recipe.

I used onion, carrot, potato, peas, and spices to make the filling. I fried them in vegetable oil. This ensures that it is a healthy snack. Eating them once in a while is definitely fine. Though appetizing, avoid eating them on daily basis to control your oil intake.

Click thumbnail to view full-size
Vegetable samosa
Vegetable samosa
Vegetable samosa
5 stars for Vegetable Samosa

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 16 samosas

Ingredients

  • 1 1/2 cups all purpose flour/maida
  • 1 tsp carom seeds
  • 2 tbsp oil
  • 1/2 tsp salt, to taste
  • 1 1/4 cups potato, boiled, mashed
  • 1/4 cup carrot, finely chopped
  • 1/6 cup onion, finely chopped
  • a fistful fresh peas/frozen
  • 2 tbsp coriander leaves, finely chopped
  • 1 tsp Garam masala powder, available in Indian stores
  • 1/2 tsp red chili powder
  • 1 green chili, finely chopped
  • 1/2 tsp coriander-cumin powder, available in Indian stores
  • 1/4 tsp dry mango powder, available in Indian stores
  • 1 tsp oil, for the stuffing
  • salt, sugar, to taste
  • 1/4 tsp turmeric powder

Step-By-Step Images and Instructions for Making Vegetable Samosa:

For the covering:

  • Take all purpose flour, carom seeds, and salt in a mixing bowl. Dry mix them. Add oil, mix thoroughly with your fingers. Pour water little by little, while kneading the dough. Make a soft, firm, and pliable dough. Cover it with a moist cloth, keep aside for 15 minutes.

Click thumbnail to view full-size
dry ingredients for making the doughThe dough for making the outer covering/pastry of the samosas
dry ingredients for making the dough
dry ingredients for making the dough
The dough for making the outer covering/pastry of the samosas
The dough for making the outer covering/pastry of the samosas

For the Stuffing:

  • Boil potatoes. Peel the outer skin, mash them.
  • Boil green peas.
  • Heat oil in a pan. Throw chopped onion and green chili to it. Saute, till onion turns golden.
  • Add chopped carrot, stir fry for 3-4 minutes on low fire. Add mashed potato, boiled peas, turmeric, chopped coriander leaves, sugar, salt, Garam masala powder, cumin-coriander powder, dry mango powder, and red chili powder. Mix them well. Heat on low fire till all the ingredients combine well. You can check for the taste. Adjust accordingly. This is the stuffing for the samosa.
  • Transfer the stuffing to a bowl. Let it cool.

Click thumbnail to view full-size
ingredients kept ready for making the stuffingThe stuffing for samosas
ingredients kept ready for making the stuffing
ingredients kept ready for making the stuffing
The stuffing for samosas
The stuffing for samosas

Making Samosas:

  • Pinch out a lemon size dough. Make a round ball, flatten it. Roll it to make a round shape of about 4-5 inch diameter. It should be rolled neither thin nor thick.
  • Cut it into the half, with a knife. Take one-half in your hand, seal the cut edge, by folding it, and a little overlapping, to form a cone shape. Touch water for sealing.
  • Place 1 1/2 tsp filling inside the cone. seal the open edges, touching the water with your fingers. Refer the image. Keep ready 6 such shapes.
  • Heat oil for deep frying. Drop one by one, 5-6 such shapes into the hot oil. Occasionally turn them to ensure uniform frying. After one minute, reduce the fire to the minimum, to retain the golden color and also to avoid the bubble formation on the crust. Fry about 5 minutes or till it turns crunchy.
  • Remove on a paper towel. Repeat the procedure for the entire dough and filling.
  • Serve hot or warm samosas with tamarind sweet chutney and green mint/coriander chutney or with tomato sauce. Enjoy eating yummy samosas!



Click thumbnail to view full-size
dough ballsSamosa shape makingThe stuffing inside the coverraw samosasamosa fryingsamosas
dough balls
dough balls
Samosa shape making
Samosa shape making
The stuffing inside the cover
The stuffing inside the cover
raw samosa
raw samosa
samosa frying
samosa frying
samosas
samosas

Nutritional Information of Vegetable Samosa

Nutrition Facts
Serving size: 1 pastry/samosa
Calories 140
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 11 g4%
Fiber 1 g4%
Protein 3 g6%
Cholesterol 0 mg
Sodium 80 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment

No comments yet.