Samosa -feature

Samosa | Mixed veg samosa | How to make Vegetable samosa

Samosa | Mixed veg samosa | How to make Vegetable samosa 

Samosa is a popular Indian snack item prepared by deep frying vegetable-stuffed Poori. Learn how to make it with a video.

As you may know, there are many varieties of samosas available in the various places of India. For example, mixed vegetable samosa, Punjabi aloo samosa, Onion samosa, mini samosa, Chicken samosa and many more. It is all based on our creativity what to stuff inside the samosa cone.

Today, I have shown the mix veg samosa pure homemade 😉 with a thin outer cover. Actually, I don’t like very thick outer layer, which is very difficult to maneuver in public places 😀

Similarly, this homemade mix veg samosa is entirely different from the Punjabi aloo samosa because of the stuff inside.

In addition to that, I used onions, cabbage, and carrots for making this veg samosa. You can add boiled green peas or grated Cauliflower, chopped capsicum or any English vegetables as per your taste and availability.

Serve this samosa super hot with masala tea…yum combo… Vegetable samosa tastes great with tomato ketchup too. In fact, I can eat this plain and I love it plain 😉

Initially, samosa making scared me when thinking about the stuff opens into the oil… My mom makes it rarely but with ease… So somehow I got the courage and tried in my kitchen… Believe me, samosa making is not as tough as it appears. Also, I have shown two styles of making the triangle samosa cone and you can follow anyone method which suits you. Both methods work perfectly.

For similar yum snacks:

Masala Vada

Cabbage pakora

Medhu Vada

Onion pakora

Please watch the video here:

Samosa | Mixed veg samosa | How to make Vegetable samosa
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Samosa is a popular Indian snack item prepared by deep frying vegetable stuffed Poori. Learn how to make it with a video.
Course: Snack, starters
Cuisine: Indian
Keyword: Homemade samosas, Mixed veg samosa, Samosa, Samosa recipe, Veg samosa, Vegetable samosa
Servings: 14 samosas
Calories: 80 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • Oil to deep fry
For the outer layer:
  • 2 cups wheat flour
  • 1 cup Maida (all-purpose flour)
  • ½ tsp salt
  • Water to knead
  • 1 tsp oil
  • Flour to dust
For paste:
  • 1 tbsp maida
  • 3 tbsp water
For Stuffing:
  • 1 tbsp oil
  • ½ tsp ginger garlic paste
  • 1 big onion
  • 1 ½ cup grated cabbage
  • 1 cup grated carrot
  • 2 green chillies
  • Coriander leaves (optional)
  • ½ tbsp chilli powder
  • ¼ tsp fennel powder
  • ¼ tsp garam masala
  • ¾ tsp salt
Instructions
Preparation:
  1. Chop/grate cabbage, carrots, onion and green chillies.
  2. Prepare ginger garlic paste with 6 garlic pods and an inch of a ginger piece. Alternately you can use finely chopped ginger and garlic in place of the paste.
Recipe to make mixed veg samosa:
How to make the outer cover dough:
  1. Take wheat flour and maida with salt in a mixing bowl.
  2. Gradually add water and knead into a firm soft dough.
  3. Add a tbsp of oil and knead the dough for 5 minutes and keep aside covered.
How to make the stuffing:
  1. Heat some oil in a pan and add ginger garlic paste or finely chopped ginger & garlic.
  2. Saute nicely to remove the raw smell and add chopped onions.
  3. Fry onions until they become soft and add the grated vegetables (cabbage &carrot).
  4. Also, add some finely chopped green chillies.
  5. Now put the spice powders chilli, fennel powder, garam masala and salt.
  6. Mix everything and cook the veggies for 5 minutes without adding water. Cook in medium flame by sauteing constantly, until the moisture evaporates completely The moisture from the veggies is enough to cook them. Try to retain the crunchiness of the veggies as we are going to anyhow deep fry in the hot oil.
  7. Switch off and let the stuffing cool down.
How to make maida paste(natural glue):
  1. In a small bowl, add a tbsp of maida and mix with 3 tbsp of water.
  2. Beat with a fork without lumps and make a slightly thick paste. Set aside.
How to make the samosas:
  1. For the first style of making the outer cover, take one big lemon size dough.
  2. Dust with the little flour and roll into a small circle. Be careful not to make the dough too thin to fill the stuffing.
Style no:1
  1. Cut into two equal halves with a sharp knife.
  2. Apply the maida paste on the cut side.
  3. Fold into half and stick the pasted sides to make a pocket cone like this.
  4. Now stuff the filling. Do not overstuff as they may come out while frying.
  5. Again apply some maida paste on the corners and stick the corners together by pressing with fingers.
  6. Prepare all samosa cones like this and keep in a plate.
Style no:2
  1. Cut into two equal halves with a sharp knife.
  2. Hold one corner and fold it into the half side like this.
  3. Apply some maida paste on top of the folded side.
  4. Now pull the other side and stick on the pasted side. You can fold the tip of the cone to seal the bottom.
  5. Hold the cone, fill the stuffing, apply the paste on the top edges of the triangle cone and seal it. Prepare all like this and keep ready in a plate.
How to fry the veg samosa:
  1. Heat oil in a deep frying pan.
  2. Drop the samosa pockets one by one slowly, fry them in medium hot oil.
  3. When the bottom becomes golden brown, flip and fry the other side for few minutes.
  4. It takes around 5 to 7 minutes for each batch. Timing depends on the pan and oil temperature.
  5. Fry both the sides to golden brown color.
  6. Remove from the oil and keep in tissue paper to remove the excess oil.
  7. Serve hot with any spicy chutney or tomato ketchup.
Recipe Notes

Tips/Notes: 1) Always check oil temperature before deep frying with a small pinch of dough. 2) Moreover, you can use green peas, capsicum, and boiled potatoes in the stuffing if you like. 3) Finally, you can use all-maida like shop style or fully wheat flour like the healthy home style. I added some maida just to show you.

Preparation:

  • Chop/grate cabbage, carrots, onion and green chillies.
  • Prepare ginger garlic paste with 6 garlic pods and an inch of a ginger piece. Alternately you can use finely chopped ginger and garlic in place of the paste.

Recipe to make mixed veg samosa:

How to make the outer cover dough:

  • Take wheat flour and maida with salt in a mixing bowl.
  • Gradually add water and knead into a firm soft dough.

Samosa -wheat Samosa -maida Samosa -salt Samosa -water

  • Add a tbsp of oil and knead the dough for 5 minutes and keep aside covered.

Samosa -oil Samosa -dough

How to make the stuffing:

  • Heat some oil in a pan and add ginger garlic paste or finely chopped ginger & garlic.
  • Saute nicely to remove the raw smell and add chopped onions.

Samosa -gg paste Samosa -onion

  • Fry onions until they become soft and add the grated vegetables (cabbage &carrot).

Samosa -cabbage Samosa -carrot

  • Also, add some finely chopped green chillies.

Samosa -green chilli

  • Now put the spice powders chilli, fennel powder, garam masala and salt.

Samosa -chilli powder Samosa -fennel powder Samosa -garam masala Samosa -salt

  • Mix everything and cook the veggies for 5 minutes without adding water. Cook in medium flame by sauteing constantly, until the moisture evaporates completely The moisture from the veggies is enough to cook them. Try to retain the crunchiness of the veggies as we are going to anyhow deep fry in the hot oil.
  • Switch off and let the stuffing cool down.

Samosa -cooked

How to make maida paste(natural glue):

  • In a small bowl, add a tbsp of maida and mix with 3 tbsp of water.
  • Beat with a fork without lumps and make a slightly thick paste. Set aside.

Samosa -maida Samosa -water Samosa -maida paste

How to make the samosas:

  • For the first style of making the outer cover, take one big lemon size dough.
  • Dust with the little flour and roll into a small circle. Be careful not to make the dough too thin to fill the stuffing.

Samosa -dough Samosa -roll

Style no:1

  • Cut into two equal halves with a sharp knife.
  • Apply the maida paste on the cut side.

Samosa -cut half Samosa -apply paste

  • Fold into half and stick the pasted sides to make a pocket cone like this.

Samosa -pocket

  • Now stuff the filling. Do not overstuff as they may come out while frying.
  • Again apply some maida paste on the corners and stick the corners together by pressing with fingers.

Samosa -stuff Samosa -cover Samosa -filled samosa

  • Prepare all samosa cones like this and keep in a plate.

Style no:2                                                  

  • Cut into two equal halves with a sharp knife.
  • Hold one corner and fold it into the half side like this.

Samosa -fold in between

  • Apply some maida paste on top of the folded side.
  • Now pull the other side and stick on the pasted side. You can fold the tip of the cone to seal the bottom.

Samosa -maida paste Samosa -fold again

  • Hold the cone, fill the stuffing, apply the paste on the top edges of the triangle cone and seal it.

Samosa -one more style pocket Samosa -fill stuff Samosa -paste in corner Samosa -stick

  • Prepare all like this and keep ready in a plate.

Samosa -filled samosa

How to fry the veg samosa:

  • Heat oil in a deep frying pan and drop the samosa pockets one by one slowly, fry them in medium hot oil.
  • When the bottom becomes golden brown, flip and fry the other side for few minutes.

Samosa -fry Samosa -flip

  • It takes around 5 to 7 minutes for each batch. Timing depends on the pan and oil temperature.
  • Fry both the sides to golden brown color.

Samosa -flipped

  • Remove from the oil and keep in tissue paper to remove the excess oil.

Samosa -done

  • Serve hot with any spicy chutney or tomato ketchup.

Tips/Notes:

1) Always check oil temperature before deep frying with a small pinch of dough.

2) Moreover, you can use green peas, capsicum, and boiled potatoes in the stuffing if you like.

3) Finally, you can use all-maida like shop style or fully wheat flour like the healthy home style. I added some maida just to show you.

You may like: Choco chip cookies

Chepala pulusu

 

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