Vegetable Samosa (Deep-fried vegetable patties)

Vegetable Samosa (Deep-fried vegetable patties)

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Servings: 4
Calories: 647


  • 9 oz Refined flour maida
  • 3 1/2 oz Ghee
  • 1/2 tsp Carom ajwain seeds
  • 1/2 tsp Salt

for the filling:

  • 1 1/2 floz Vegetable oil
  • 1/2 tsp Cumin jeera seeds
  • 9 oz Potatoes boiled, finely diced
  • 1 3/4 oz Green peas hara matar, boiled
  • 1/2 tsp Salt
  • 1 tsp Coriander dhaniya powder
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Red chilli powder
  • 10 Green chillies deseeded, finely chopped
  • 1 tsp Mango powder amchur
  • Vegetable oil for frying


  • Mix ghee with flour and rub with your fingertips till the mixture is crumbly. Add carom seeds and salt. Mix well. Add just a little water to make a firm but pliable dough. Cover the dough with a moist cloth and keep aside for half an hour.
  • Heat the oil in a wok (kadhai); add cumin seeds. When they crackle, add potatoes and green peas. Stir for a minute. Add salt, coriander powder, turmeric powder, red chilli powder, green chillies, and mango powder. Mix well and cook till the vegetables are done. Keep the filling aside to cool.
  • Divide the dough equally into lemon-sized balls. Flatten each ball and roll out to make a thin 3 inch disc. Repeat the same procedure with the remaining balls.
  • Put a spoonful of the filling in half of the disc. Fold the other half over enclosing the filling, pressing the edges firmly to seal.
  • Heat the vegetable oil in a wok (kadhai); deep-fry the patties until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towels.
  • Serve hot with tomato sauce.
Calories: 647 kcal
Carbohydrates: 71 g
Protein: 9 g
Fat: 37g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 64 mg
Sodium: 971 mg
Potassium: 388 mg
Fiber: 8 g
Sugar: 5 g
Vitamin A: 249 IU
Vitamin C: 31 mg
Calcium: 25 mg
Iron: 4 mg
Cuisine Indian
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