Pakistani Vegetarian Samosas: Aromatic, Crispy, and Delightful

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour
• 2 tbsp vegetable oil
• 1/4 tsp salt
• Water, as needed
• Filling:
• 2 medium potatoes, boiled and mashed
• 1/2 cup green peas, cooked
• 1 small onion, finely chopped
• 1/2 cup carrots, grated
• 1/2 tsp cumin seeds
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• Salt and pepper, to taste
• Oil for frying

Instructions

1. In a large bowl, mix flour, salt, and oil. Gradually add water and knead until the dough is smooth and pliable. Cover and let it rest for 30 minutes.
2. For the filling, heat oil in a pan. Add cumin seeds and allow them to sizzle for 10 seconds.
3. Add onions, carrots, and green peas. Sauté until the onions turn golden brown.
4. Stir in coriander, cinnamon, cardamom, salt, and pepper. Mix well and remove from heat.
5. Divide dough into small portions and roll each into a ball. Flatten it with a rolling pin to form a thin circle.
6. Add filling mixture to one half of the circle, then fold over and seal the edges.
7. Heat oil for deep frying. Fry samosas until golden brown. Serve hot with your favorite dipping sauce.

Chef’s Insight

To ensure a perfect seal, dampen the edges of the dough before folding and sealing the samosa.

Notes

Serve these samosas hot to enjoy the crispy texture and vibrant flavors.