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Vegetable Samosa (ವೆಗೆತಬ್ಲೆ ಸಮೋಸ, కూరగాయల సమోసా, காய்கறி சமோசா, सब्जी समोसा)

vegetarian-samosa-recipe-image

Vegetable samosa (ವೆಗೆತಬ್ಲೆ ಸಮೋಸ, కూరగాయల సమోసా, காய்கறி சமோசா, सब्जी समोसा) It is a favorite snack of kids, teens as well as adults. It is a popular food item, served in almost all  parties. It is a triangular or tetrahedron-shaped pastry, stuffed with a spiced mixture of potatoes and peas.

Regional dish: Karnataka; North India, south India .

Cuisine Style: Karnataka | Preparation time 20 mins | Cooking time 20 mins | Type Snack |Take with tomato sauce|  Shelf life 1 day| Quantity: 10 Servings.

Appx.Nutritional values: calculated for 1 serving (1nos)

Calories(85.0 kcal), Carbohydrates (11.0 g),  Protein ( 3g), Fat(10g).

Ingredients:

For the Dough :

  • Maida  2 cups
  • Oil  4 tbsp
  • Salt  1/2 tbsp
  • Baking Powder  2 pinches
  • Ice cold water  for mixing the dough
  • Oil Enough to deep fry

For Masala :

  • Onions  2
  • Potatoes  1/4 kgs
  • Carrot  2
  • Peas  100 gms
  • Beetroot  1 small
  • French beans  7
  • Salt  As required
  • Gamram Masala powder  1/2 tsp
  • Dry mango powder  1/2 tsp
  • Green chillies  4
  • Cumin powder  1/2 tsp
  • Turmeric powder  1/2 tsp
  • Red chilli powder  1/2 tsp
  • Oil  for frying.

Method:

DOUGH :

  1. Sieve maida twice with baking powder and salt.
  2. Blend oil to flour with hands till it resembles fine bread crumbs.
  3. Sprinkle cold water and knead to a stiff dough.
  4. Knead well for several minutes till the dough becomes elastic and pliable.
  5. Keep under wet cloth for 1/2 an hour.

Masala:

  1. Cut onions lengthwise and other vegetables to small pieces.
  2. Pressure cook potatoes. Peel and mash coarsely.
  3. Steam other vegetables without adding water.
  4. Mince green chillies.
  5. Heat oil in a frying pan, Add cumin  powder, minced green chilles and then onion.
  6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
  7. Add other powdered spices and remove from fire.

 

Preperation of samosa:

  1. Divide the dough into 8 balls.
  2. Roll out each ball into very thin chappathi using maida for dusting.
  3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
  4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
  5. Roll lightly on top. Make rest of the dough in the same manner.
  6. Heat a tawa and place one pile of chappathis on top.
  7. Gently turn over when it starts to bubble up.
  8. After turning peel off the first layer.
  9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
  10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
  11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida).
  12. Take one strip and make triangular pocket at one end, like a cone.
  13. Seal the overlapping portion with maida paste (shaded part shown in figure).
  14. Keep little masala inside the pocket.
  15. Flod and roll the strip in such a way that it remains in triangular shape.
  16. At the end of overlapping seal with maida paste.
  17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
  18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.

 

Other variants / Cuisine Style: 1. Aloo samosa

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