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vegetable samosa recipe
- Total Time: 75 minutes
- Yield: 8 samosas 1x
- Diet: Vegetarian
Description
This vegetable samosa recipe features a unique, healthier baked approach with a vibrant smoked paprika and roasted red pepper swirl, elevating the traditional potato-pea filling for a gourmet twist on a family-favorite snack.
Ingredients
- 300g (2 1/4 cups) all-purpose flour
- 5g (1 teaspoon) fine sea salt
- 60ml (1/4 cup) vegetable shortening, melted
- 120–150ml (1/2-2/3 cup) cold water
- 450g (3 medium) potatoes, peeled and diced
- 120g (3/4 cup) frozen green peas
- 30ml (2 tablespoons) vegetable oil
- 5g (1 teaspoon) cumin seeds
- 15g (1 tablespoon) ginger-garlic paste
- 1–2 green chilies, finely chopped
- 2.5g (1/2 teaspoon) ground turmeric
- 5g (1 teaspoon) ground coriander
- 2.5g (1/2 teaspoon) garam masala
- 5g (1 teaspoon) amchur (dry mango powder)
- 30g (1/4 cup) fresh cilantro, chopped
- 2 large red bell peppers
- 10g (2 teaspoons) smoked paprika
- 2.5g (1/2 teaspoon) fine sea salt (for puree)
- 2g (1/2 teaspoon) sugar (for puree, optional)
Instructions
- Prepare Dough: Combine flour and salt. Add melted shortening and rub into flour until crumbly. Gradually add cold water and knead to form a firm dough. Cover and let rest for 30 minutes.
- Make Roasted Pepper Swirl: Roast halved red peppers at 400°F (200°C) for 20-25 minutes until skins blistered and charred. Steam in a covered bowl, then peel skins. Blend roasted flesh with smoked paprika, salt, and sugar until smooth. Reserve 30ml (2 tablespoons) for garnish.
- Cook Potato Filling: Boil and coarsely mash potatoes. In a pan, heat oil, add cumin seeds, and sauté ginger-garlic paste and chilies for 1 minute. Stir in turmeric, coriander, garam masala, and amchur; cook for 30 seconds. Add frozen peas and mashed potatoes; mix thoroughly and cook for 2-3 minutes. Stir in cilantro, adjust salt, and let cool completely.
- Assemble Samosas: Divide dough into 8-10 portions. Roll each portion into an oval and cut in half lengthwise to create semi-circles. Form a cone shape from each semi-circle by sealing the straight edge with water.
- Fill and Swirl: Spoon 2-3 tablespoons of potato filling into each cone. Add 1 teaspoon of the reserved red pepper puree on top and gently swirl it in. Moisten the top edges and press firmly to seal the samosa into a triangle.
- Bake Samosas: Preheat oven to 375°F (190°C). Brush assembled samosas with additional oil. Bake on a parchment-lined sheet for 25-30 minutes, flipping halfway through, until deeply golden brown and crisp.
- Serve: Serve hot, garnished with reserved red pepper puree and fresh cilantro leaves.
Notes
Keep unused dough covered with a damp cloth during assembly to prevent drying. Ensure seams are tightly sealed by pressing firmly with water to prevent filling from leaking during baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 2 samosas
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: samosa, vegetable samosa, baked samosa, potato peas samosa, indian appetizer, vegetarian, indian snack, red pepper swirl
