Samosas are a popular Indian snack known for their crispy, flaky pastry and flavorful filling. This recipe will guide you through making delicious vegetable samosas from scratch using the Chaat Party spice. These are actually addicting so be careful!

SERVINGS: 16 | PREP TIME: 25 MIN | COOK TIME: 20 MIN

INGREDIENTS: 

For the pastry

• 2 cups all-purpose flour
• 1/4 cup oil or ghee
• A pinch of salt
• Water, as needed

For the filling (Follow our recipe for the potato mixture in Aloo Tikki Chaat Toast)

• 2 medium potatoes, boiled and chopped into small cubes
• 1 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to taste)
• 3-4 tbsp Chaat Party
• 1tsp Cumin seeds 
• S&P to taste
• Oil for frying

 

DIRECTIONS: 

 

1. Prepare the Pastry:

   • In a large mixing bowl, combine the flour and a pinch of salt
   • Gradually add the oil or ghee while mixing, until the mixture resembles breadcrumbs
   • Slowly add water and knead to form a smooth, stiff dough. Cover it and let it rest for at least 30 minutes

2. Prepare the Filling:

   • Boil cubed potatoes in salted boiling water until fork tender and once cooked mash them up in a bowl with salt
   • Heat a few tablespoons of oil in a pan on medium heat. Add cumin seeds if using and let them splutter for about 1-2 minutes
   • Add the chopped onions and sauté until golden brown
   • Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute
   • Add the mashed potatoes and peas and cook for 5-7 minutes, stirring occasionally
   • Add 3-4 tablespoons of Chaat Party and s&p and mix well 
   • Cook for another 2-3 minutes. Remove from heat and let the filling cool

3. Assemble the Samosas:

   • Divide the dough into equal portions and roll each portion into a ball Roll out each ball into a thin oval or circle, about 6-8 inches in diameter
   • Cut each circle in half to form two semi-circles

4. Forming the Samosas:

   • Take one semi-circle and fold it into a cone shape, sealing the edge with a little water
   • Fill the cone with the vegetable filling, being careful not to overfill
   • Seal the open edge of the cone to form a triangular samosa. Press the edges firmly to ensure they're sealed

5. Frying the Samosas:

   • Heat enough oil in a deep pan or pot for deep frying. Test if it's hot enough by dropping a small piece of dough in; if it sizzles and rises to the surface, it's ready
   • Gently slide in the samosas, a few at a time, and fry until they turn golden brown, turning occasionally. This should take about 5-7 minutes per batch

6. Drain and Serve:

   • Remove the samosas with a slotted spoon and place them on paper towels to remove excess oil
   • Serve hot with cilantro mint chutney, tamarind chutney, or your favorite sauce

Tip

• You can customize the filling with your favorite vegetables like adding carrots, tomatoes, green beans or add some minced meat like beef, pork or chicken for a non-vegetarian version. Enjoy your homemade vegetable samosas, they are so good!!