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spicey vegtable samosas

(1 rating)
mikasldy avatar
Recipe by
Sandy Mika
@mikasldy
Chicago, IL

these are spicy Indian vegetable pockets,if you can't find amchur (mango powder) you can use lemon juice , just drizzle about 1/2 cup over the potato mixture before adding the garam masala. the potatoes will absorb the liquid. the amchur gives it a tangy flavor without adding moisture, but I have used the lemon juice with no problems. you can make these as large or small as you like, this recipe can also be divided. you can add chopped spinach or cabbage, you can even add chopped fruits such as apple, dates, prunes, or raisins, whatever combination, the sweet and spicy works well together.

(1 rating)
prep time 2 Hr
cook time 10 Min
method Pan Fry

Ingredients For spicey vegtable samosas

  • DOUGH
  • 3 c
    flour
  • 2 tsp
    salt
  • 9 Tbsp
    oil
  • 1 1/4 c
    warm water
  • 1 tsp
    coriander powder
  • 1 tsp
    cumin seeds
  • FILLING
  • 3 - 5 lb
    potatoes
  • 4 tsp
    cumin seeds
  • 6
    serrano chiles seeded and diced
  • 6 tsp
    coriander powder
  • 4 Tbsp
    garam masala
  • 2 Tbsp
    amchur or 1/2 cup lemon juice
  • 2 Tbsp
    salt
  • 3 tsp
    tumeric
  • 2 tsp
    cayenne pepper
  • 2 - 3 c
    frozen peas
  • 1/3 c
    oil
  • oil for frying

How To Make spicey vegtable samosas

  • 1
    put potatoes to boil, same as for potato salad, when done drain and put aside to cool completely.
  • 2
    when potatoes have cooled, peel and dice, set aside.
  • 3
    heat a large pan, over medium high heat add oil, heat oil and add a couple cumin seeds , when they pop add the cumin seeds, coriander, salt, turmeric, cayenne, and Serrano peppers, cook stirring constantly about 2 minutes, add peas and potatoes, amchur (or lemon juice if using) and garam masala mix well to blend, cook for 2 minutes and set aside.
  • 4
    for the dough in a medium sized bowl add flour, salt, cumin seeds and coriander powder, mix together, make a well in center and add oil and water , with your hand mix all together until it forms a ball, cover and set aside to rest for 10 minutes. Pinch off small balls, roll out into a disk shape (I usually make them about the size of a corn tortilla) on floured surface , fill with filling and gather over to close , seal edge with water, fry until golden brown, turn and fry until golden brown, drain on paper towel. serve with coriander chutney or catsup.
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