Indian Vegetable Samosa

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Indian Vegetable Samosa

Spiced vegetables encased in a soft chewy pastry

Course Indian Appetizer
Cuisine Indian
Cook Time 18 minutes
Servings 4


Spice Blend –

Ingredients for the Pastry –

  • 2 ¾ cups All-purpose Flour
  • 30 ml Chicken Stock
  • ¾ cup Vegetable Oil
  • ½ cup Milk
  • 1 tbsp Lemon Juice
  • 1 Egg Yolk

Ingredients for the filling –

  • 900 grams Potatoes peeled & boiled
  • 2 Onions finely chopped
  • ¾ cup Peas
  • 2 tbsps’ Lemon Juice
  • 1 tbsps’ Olive Oil
  • 1 tsp Ginger-garlic Paste


  1. Method -

    • Preheat the oven to 200 degrees C, gas mark 6.

    • Take your previously boiled potatoes and coarsely mash into a large bowl. Add the onion, peas, mint and cilantro. Set aside.

    • In a large skillet, heat oil over a medium flame. Toast the cumin seeds, until aromatic – 3 minutes. Add in all the remaining spices, lemon juices, ginger-paste and the potato-onion mixture. Mix well to combine.

    • In a large mixing bowl, add all the ingredients for the pastry. Mix by hand or tip into the food processor and blend until a smooth dough forms.

    • Tip out the dough onto a lightly floured surface, rolling out into a sheet about ⅛ inches thick. With a cutter, cut the dough into circles, repeating until the dough is all used up.

    • Spoon 1 tbsp of filling into the center of each circle, be careful not to over fill. Fold the pasty in half, into a semi-circle shape. Press the edges of the pasty together, pinching the edge of the pasty with a fork. Arrange onto a greased baking sheet, brushing with olive oil and bake for 10-15 minutes or until golden brown.

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