Videojug

How To Make Vegetable Samosas

Print Info
  • Videojug
  • Videojug
  • 4:22
  • Yes
  • 360p
  • 640x360
  • Flash
  • h.264
  • 900kbps

How To Make Vegetable Samosas
3.1847 user ratings
Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make them. Enlarge Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make them.
Serves:
4

Step : You Will Need:

  • Filo Pastry/Samosa Pads
  • 1 Egg, Beaten
  • Oil
  • 3 Potatoes, Boiled, peeled, mashed
  • ½ cups (120ml) Green Peas, Boiled, peeled, mashed
  • 2 Fresh Green Chillies, Finely Chopped
  • ½ tsp Ginger & Garlic Paste
  • 1 tbsp Coriander, Finely Chopped
  • ½ tsp Garam Masala
  • 1 tsp Salt
  • ½ tsp Chilli Powder
  • 1 ½ tsp Lemon Juice
  • 1 Frying Pan
  • 1 Slotted Spoon

Step 1: Stuffing

Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chilles, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mxture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside.

Step 2: Samosas

Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg.

Step 3: Create a cone

Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone.

Step 4: Stuff

Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape.

Step 5: Fry

Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in colour and the pastry has become crispy.

Step 6: Serve

Serve hot with chutneys and pickles.

DONE
331,252 views
Tips & Comments
  1. Anonymous

    kindly send the preparatory steps to omotayo_oye @yahoo.com. Thanks

  2. 4wrktorres

    I took a cooking class one time and we made these. A little bit differently though. Something's off with these....

  3. meethu

    Mandy madness I agree with all of ur points...dumb girl

  4. meethu

    Leave a comment here...

  5. meethu

    Stupid girl u don't know how to make Samosa... u r just posing in front of camera....

  6. shubhang

    booooooooo that's the wrong way to make samosa. first of all she has not fried the stuffing and the masala should be added at least 3-4 tbsp secondly WE INDIANS USE WATER BETWEEN THE LAYERS NOT EGG . thirdly these samosa r fried twice with an interval of 5-10 min.

  7. mandy_madness

    I was excited to see the samosa making but unfortunatly I do have to agree with the negative reviews! Personally I would like to point out... 1. This is NOT how you make TASTY samosa's 2. As an 'AWARD WINNING CHEF' I would like ppoint out that I have NEVER heard of you! 3. You CANNOT expose your raw UNWASHED and UN-HYGENIC hands to food! 4. No Clear explanation of what spices and how much to put in! 5. I dont know how you became a chef, as everyone knows that you place samosa's in HOT oil and not luke warm! 6. Also, let them brown before you turn them over and take them out...no one likes half raw and sot samosa's! 7. No need to advertise you bungalow style restaurant - My sister is a food critic and food is RUBBISH! 8. Egg is considered as a non vegetarian item! 9. You should not classify yourself as indian chef when your bangladeshi! Insult to Indians!! 10. You look like you have never cooked a meal in your life as you and food look like you go together! Sincerest apologies for the long review people but I do not appreciate people making eastern food terrible! And the guy who said his cat did better...I loved that comment!!!!!

  8. sahenshah

    this is NOT A traditional samosa cause in india, people consider Egg as A NONVEGETERIAN item...and so this FOOL CHEF is making fun of ignorant innocent people...hey you fool maharaja people hate you you fool...this is wrong raicpe..go to another sites and get the right recipe....you **** maharaja

  9. ahmz

    this is good for me cause i'm a vegetarian people. thanks

  10. rraniga

    Indianlife Pastry makes the best crispy samosa.