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Vegetable Samosa

Course Appetizer


  • 8 oz Potatoes, cut in even-size-pieces 3/4 c Frozen green peas
  • 2 tb Corn oil
  • 1 Onion, finely chopped
  • 1/2 ts Cumin seeds
  • 1 Piece Ginger root, peeled,-grated (1/2″)
  • 1/2 ts Turmeric
  • 1/2 ts Garam Masala
  • 1/2 ts Salt
  • 2 ts Lemon juice
  • 1 c All-purpose flour
  • 2 tb Butter
  • 2 tb Warm milk


  • Vegetable oil for deep -frying Lime twists (opt) Fresh celery leaves (opt) Mango Chutney In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. 
  • Drain well, return to saucepan and shake over low heat a few moments or until dry.
  • Mash well. Cook peas in boiling salted water 4 minutes. 
  • Drain well. Heat oil in a skillet.
  •  Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. 
  • Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool. Sift flour into a bowl.
  • Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough.
  • Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a 6″ circle.
  • Cut each circle in half. Divide filling equally among semicircles of pastry.
  • Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. 
  • Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375’F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40 seconds.
  • Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. 
  • Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney. Makes 12 samosa.