Saturday, June 26, 2010

Vegetable Samosas

I usually treat myself to at least one samosa at the Farmer’s Market every week. Some weekends I end up buying 5+; for $1 each it’s a bargain! Today I felt inspired to try and make them myself. I mean, how hard could it be? Well, let me tell you, if this is your first time with a samosa recipe, it will be difficult. Let me rephrased that, if this is your first time working with filo pastry, it will be difficult. Filo pastry is thin, dries easily, and can rip with the slightest push.

I found this recipe in The Best Ever Indian Cookbook by Baljekar, Fernandez, Husain, & Kanani (2004). Though their recipe calls for only using filo pasty and baking the samosas in the oven, my first batch of the oven baked samosas did not quite satisfy my craving for the greasy, thick breaded samosas I usually get at the Farmer’s Market. So for the recipe below, I chose to fry the samosas instead of baking them. Healthy Shmeathly, right?

Special thanks to my housemate who let me use her cookbook and spices!

Vegetable Samosas

Servings: Makes 28

Prep & Cook Time: 1 hour- 1 hour and 30 min.


14 flour tortillas, or 14 sheets of filo pastry thawed, or a mix of both

3 large potatoes, boiled and roughly mashed

1 cup frozen peas, thawed

1 tsp ground coriander

1 tsp cumin

1 tsp dry mango powder (amchur)

1 small onion, finely chopped

2 fresh green chilies, finely chopped

2 tbsp coriander (cilantro) leaves, chopped

Juice of 1 lemon

Salt and Pepper to taste

½ cup of vegetable oil


1- If you are using tortillas, cut each tortilla in half to make two equal halves. If using filo pastry, using one or two sheets at a time, cut each sheet(s) in half lengthways giving you 28 strips.

2- Mix all filling ingredients in a large bowl (everything except the vegetable oil).

3-Heat up the vegetable oil in a large pan on medium heat.

4-One at a time using either the tortillas or filo pastry, place about 1-2 tbsp of the filling mixture at one end and fold the tortilla/ pastry dough diagonally over. Continue to fold to form a triangle, ensuring that all sides are sealed. The tortilla is not as long so don’t be afraid to use your fingers to fill the samosa full and seal the sides. As you fold each samosa, gently place it in the hot vegetable oil to fry.

5-Fry samosas on each side until golden brown. Drain on paper towels before serving

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