Vegetable Samosa

Vegetable samosa is a favourite Indian snack – crispy, light and flavourful. They are very easy to make at home and can be enjoyed for breakfast, lunch or as a snack. They are made with a filling of potato, green peas and savoury spices and then fried to perfection.

This recipe uses a shortcut for the pastry, using store-bought puff pastry rather than making the dough from scratch. The shortcrust is just as delicious and a good option when you’re in a hurry.

To prepare the dough, whisk together the flour, salt and carom seeds in a large bowl. Add the oil or ghee, rub it in until well combined; the texture should resemble breadcrumbs and hold together when squeezed. Gradually stir in the water, adding it little by little at first so that the dough doesn’t become too wet. Then, cover the bowl and let the dough rest for 30 minutes or more.

For the filling, peel and dice the potatoes into small cubes. Frozen peas can be used, but fresh ones are preferred if you have them. Then add the ginger-garlic paste, red and green chillies (see notes below), kasoori methi (dried fenugreek leaves) and the spice powders. Stir to combine, then set aside.

Heat the oil for deep-frying in a kadai or pan, and test it by frying a small piece of dough; if it comes up quickly, then the oil is ready for samosas. When the kadai is hot, carefully slide 3 to 4 of the prepared samosas into the oil and fry over medium-low heat until golden and crisp, turning occasionally to ensure even frying. Drain on paper towels and serve immediately with a choice of dipping sauces. سمبوسة خضار

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