Sensational Pakistani Vegetarian Samosas – A Mouthwatering Fusion of Flavors

Allergens

Wheat (Gluten), Egg

Ingredients

• 1. For the dough:
• 2 cups all
• purpose flour
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• Warm water, as needed 2. For the filling:
• 2 large potatoes, peeled and cubed
• 1 cup green peas
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped tomato
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• Salt, to taste 3. For the topping:
• 1 egg, beaten

Instructions

1. In a large mixing bowl, combine the flour and salt. Gradually add the vegetable oil while mixing until the mixture forms coarse crumbs. Add warm water gradually until a soft dough is formed. Knead for a few minutes, then cover and let it rest for 30 minutes.
2. Boil the potatoes until tender. Drain, cool, and mash them.
3. In a pan, heat the vegetable oil over medium heat. Add cumin seeds and cook for a minute or until fragrant. Add chopped onion and sauté until translucent. Stir in tomato, green peas, coriander powder, chili powder, garam masala, and salt to taste. Cook for 5 7 minutes, or until the mixture is well combined and the peas are tender. Remove from heat and mix in the mashed potatoes.
4. Divide the dough into equal portions. Roll each portion into a thin circle, then cut it into two triangles. Fill each triangle with the prepared filling, moisten the edges, and fold to form a cone shape. Seal the edges well. Repeat with the remaining dough and filling.
5. Deep fry the samosas in hot oil at 350°F (175°C) until golden brown and crispy, about 4 5 minutes. Drain on paper towels. Brush the top with beaten egg for a golden finish. Serve immediately with your favorite dipping sauce.

Chef’s Insight

To achieve a perfect samosa texture, fry at the right temperature to ensure they are crispy on the outside but fluffy on the inside.

Notes

This recipe yields about 16 samosas.