Homemade Vegetable Samosa – Better Than Takeaway

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is more affordable.

Welcome to the cooking channel and introduce the dish as vegetable samosas.

Show the ingredients: samosa wrappers, potatoes, bell peppers, onions, carrots, green chilies, garlic ginger paste, sunflower oil, and spices.

Chop the vegetables into small pieces or grate them if preferred.

Heat sunflower oil in a pan over medium heat.

Add chopped onions and potatoes to the pan and cook for about 8 minutes, stirring occasionally.

Add chopped carrots, garlic ginger paste, and green chilies to the pan; season with salt and mix well.

Cook the mixture on medium heat until the vegetables soften and moisture reduces, about 4-5 minutes.

Add chopped bell peppers and mix into the filling.

Sprinkle in equal amounts of cumin, coriander, turmeric, and chili powder; mix well and cook for another 4-5 minutes.

Turn off the heat and add fresh coriander; set the mixture aside to cool.

Prepare a glue mixture of flour and water (50/50) for sealing the samosas.

Demonstrate how to fold the samosa wrappers: place filling at the bottom, fold, seal with glue, and fold again to form a cone.

Heat sunflower oil in a wok or deep pan to about 2-3 cm deep.

Check the oil temperature and carefully add the samosas in batches to avoid crowding the pan.

Fry the samosas for about 3 minutes until the pastry browns, flipping them halfway through.

Remove the samosas and drain on paper towels; repeat the frying process until all are cooked.

Serve the finished samosas with chili tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens