Vegetable samosas are surprisingly delicious. They're like little morsels of joy that come in these neat triangular packets that make you want to have more than one, after leaving a remnant of curry and geera aftertaste, in addition to a hint of spice and pepper, on your tongue. One is never enough.
That is why my sister in law buys boxes of prepared samosas at the supermarket. She especially prefers the vegetable samosas. And, having had these a few times from her I decided to challenge my self and give this recipe a try. Also, part of which had to do with my sister-in-law wanting to have some homemade samosas from scratch. But, I had to go through a bit of a learning curve to master this samosa recipe.
The samosa dough
First, you begin with the samosa dough. It wasn't too much difficulty in kneading the samosa dough since we have enough experience kneading a similar dough for roti. And, from the list of ingredients for the samosa dough, I instinctively knew that it was a sort of pastry we were making. That being said, I still pushed the envelope a bit by adding wholewheat flour into the mix to add some fiber.
Instead of just the potato and peas filling normally used, we opted to add more veggies like cauliflower and cabbage. As a side note though, please follow the instructions and prepare the samosa filling to the letter. That means you have to chop the vegetables finely so that they cook evenly and quickly. In an upcoming post, me being a meatarian, I will have to do a samosa with a meat filling. I'm thinking maybe chicken or lamb.
Folding the samosa dough
Well, I think I have the dough for the samosa "down" now after much practice. Folding the samosa is very easy once you learn the steps. After some research, I've distilled the folding process to a very simple technique. This simple folding method you would see lower down the post.
Cooking the samosas
Well, there are only two ways I know you can cook your samosas. You either fry the samosas or bake them. We opted to fry them since it was faster and cooks crispier, in my opinion. Therefore, the samosas were ready in a few minutes; as opposed to preheating the oven then placing the samosas on a tray to bake. You'll find a few notes below that can help you along the way.
Samosas: A Trini Favourite
Samosas are very popular here in Trinidad and Tobago. That is why they are one of the favourite appetizers usually served "cross culturally" from church functions, to many house parties or gatherings, or just for a small lime while watching a big game on TV (football or Olympics these days). To me, they're the perfect go between snack. And the triangle shape fits nicely in your hand.
That is why I always enjoy samosas or sambusas as a snack after breakfast or dinner. I especially like the potato and peas filling which is similar to our recipe, just without the extra vegetables. Maybe I'll have to try making those as well. Most people buy the prepared frozen samosas from the grocery to bake, but I want to encourage you today to try preparing your own samosas from scratch by frying.
Challenge yourself like I did! Roll out your dough, make some small cones and fill them with the delightful and savory vegetable filling or any filling of your choice. I believe that you could use any type of filling if you're on the creative side like me. Consequently, I once had a local curry mango samosa at a church get together. It was delish! Anyhow, back to the recipe; don't forget the thin wheat dough will fry quickly; so fry the samosas on a medium flame and watch them "like a hawk" to prevent them from burning. So, I invite you to try my vegetable samosas and tell me what you think.
1 ½ tbsp shortening
1 ½ c all-purpose flour (substitute ½ c whole wheat flour for whole wheat samosas)
½ tsp salt
½ c water
1 tbsp coconut oil
½ c sliced onion
½ c finely chopped cauliflower
½ c green peas (petit pois or pigeon peas)
½ c finely chopped potatoes
½ c finely chopped cabbage
½ tbsp. minced hot pepper (or 1 tsp. cayeene pepper)
1 tsp minced ginger
1 tsp ground geera (roasted cumin powder)
1 tsp turmeric powder
2 tsp minced garlic
2 tbsp finely chopped chive
1 cup coconut oil for frying
salt to taste
Prepare the dough
Prepare the ingredients for the filling
Note: In our case we used the green beans so we had to thaw it.
Note: Sometimes the circle may not be too perfect but that's OK. If you have a large cookie cutter or a bowl about 6" in diameter you may use it as well to cut the circles.
From the flat edge bring the two ends together and overlap.
Heat oil over a medium fire.
- 1 ½ tbsp shortening
- 1 ½ c all-purpose flour substitute ½ c whole wheat flour for whole wheat samosas
- ½ tsp salt
- ½ c water
- 1 tbsp coconut oil
- ½ c sliced onion
- ½ c finely chopped cauliflower
- ½ c green peas petit pois or pigeon peas
- ½ c finely chopped potatoes
- ½ c finely chopped cabbage
- ½ tbsp. minced hot pepper or 1 tsp. cayeene pepper
- 1 tsp minced ginger
- 1 tsp ground geera roasted cumin powder
- 1 tsp turmeric powder
- 2 tsp minced garlic
- 2 tbsp finely chopped chive
- 1 cup coconut oil for frying
- salt to taste
- Prepare the dough
- Combine the flour and salt. Cut in the shortening.
- Form a well in the centre of the flour.
- Add the water.
- and knead to form a smooth dough. Set aside.
- Prepare the ingredients for the filling
- Prepare the peas. Chop the cauliflower and cabbage.
- Note: In our case we used the green beans so we had to thaw it.
- Chop the onion, pepper, and potato. Chop finely.
- Prepare the chive, ginger, garlic and measure the powders.
- Heat 1 tbsp oil and saute onion…
- add the chive and hot pepper, garlic and ginger.
- Next, add turmeric and cumin and a little water. Cook for a few minutes on low heat.
- Add the potato…
- Then add cauliflower, cabbage, green peas and salt to taste. Stir.
- Cook until tender, use a little water if needed. Set aside to cool.
- Divide dough into 8 equal pieces. Roll into balls.
- On a floured surface, roll each ball into thin circles.
- Cut the circle in half.
- Carefully remove and place on a plate.
- Along the flat edge, pass a little water with your finger.
- From the flat edge bring the two ends together and overlap.
- Now, this is how it looks when the edges meet. Press the edges together gently.
- Then open out to form a cone.
- In each cone put one tablespoon of filling.
- Put a little water along the edge and….
- Fold over.
- Press with fingers and seal.
- Set aside.
- Heat oil over a medium fire.
- Deep fry until golden brown. Drain on paper towels and serve with your favourite sauce or chutney.
So there you have it; homemade samosas from scratch. This is one pastry you'll love making at home for you friends and family.
Ah gone 🙂