Close Window Print

Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa

Snacks | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Resting Time 30 Mins
  • Servings 12

Ingredients

  • For Stuffing
  • 2 Potatoes
  • 1 cup Cauliflower
  • 1 cup Carrot
  • Water to boil
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 Sprig Curry Leaves
  • 1/2 cup Fresh Green Peas
  • 1 tbsp Ginger Garlic Paste
  • 2 Pinches Turmeric
  • 1 tsp Mirchi Powder
  • 1 tsp Coriander Powder
  • Salt
  • For Samosa Sheets
  • 2 cup Maida
  • 2 tsp Ghee
  • Salt
  • Water adequate
  • Oil to fry Samosa

Instructions

  1. Cook Potato, Carrot, Cauliflower with Water in a cooker on a high flame to two whistles and let the steam escape.
  2. Once the steam is gone, the vegetables should be drained and allowed to cool fully in the sieve. Then they should be mashed to a coarse paste.
  3. Heat oil and add Cumin Seeds, Curry Leaves and fry. Add the fresh green peas and fry until they change color.
  4. Then add the remaining spices and the mashed potato mixture and fry until the moisture evaporates. When it becomes stiff, let it cool fully.
  5. Add Ghee and Salt to the Maida Flour and mix it with your fingers to make it look like Bread Powder. Then add water to knead it into a smooth dough without cracks. Then put a wet cloth over and rest it for 30 minutes.
  6. After 30 minutes, make Gooseberry-sized balls of the dough, pat them with some dry flour and roll them into thick sheets.
  7. Put the Potato mixture in the middle of the sheet and gather all corners of the sheet to one place and seal tight into a bundle. Let the sealed Samosas dry in the air.
  8. Add the Samosa bundles to very hot Oil, switch off and leave for two minutes until they come to the surface. Then switch the stove back on and fry them on a medium flame until crisp. They can also be fried slowly on a low flame until they turn golden.
  9. This Potli Samosa should be served hot with Mint Chutney or Tomato Sauce.