Goan Vegetable Samosa

Name: Goan Vegetable Samosa
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: goan
Ingredients: 2 cup all-purpose flour; 3 tbsp oil (for the dough); 0.5 tsp salt (divided); 0.5 cup water (as needed for kneading); 300 g potato (peeled and cut into small cubes); 100 g carrot (peeled and finely diced); 0.5 cup green peas; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely minced); 4 pcs garlic (cloves, minced); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 tsp vinegar (Goan-style tang); 0.5 tsp sugar; 2 tbsp cilantro (chopped)

RATING

4.3/5(37)

TASTE SCORE

9/10

Crisp pastry parcels filled with a warmly spiced vegetable mixture that reflects Goan home cooking with gentle heat, sweetness, and tang. They make a satisfying snack and pair well with tea or a simple chutney.

PREP

35m

COOK

25m

SERVES

1 PIECE

213 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil the potatoes.
Cook the potato cubes in water until just tender but not mushy. Drain well and lightly mash a few pieces, leaving the rest chunky for texture.
TIPDry potatoes make a crisper samosa. Let off any extra steam before mixing the filling.
knead · ~20 min
Knead the samosa dough.
Mix 2 cups all-purpose flour with 3 tbsp oil and half of the salt until crumbly. Add water little by little and knead into a firm, smooth dough. Cover and let it rest.
TIPKeep the dough firm, not soft. A tighter dough helps the shell stay flaky and blistered.
mix · ~1 min
Make the sealing paste.
Stir 1 tbsp all-purpose flour with 2 tbsp water into a smooth, thick paste. Keep it ready for sealing the samosas.
saute · ~12 min
Cook the filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion, green chili, ginger, and garlic. Cook until the onion turns soft and light golden, 4-5 minutes.
4.Add carrot and green peas. Cook for 3-4 minutes until slightly tender.
5.Add turmeric powder, red chili powder, garam masala, remaining salt, sugar, and vinegar. Mix well.
6.Add the boiled potato and fold gently until the filling is coated and fairly dry.
7.Turn off the heat and mix in cilantro.
TIPKeep the filling dry and compact. Wet filling can make the pastry split while frying.
rest · ~10 min
Cool the filling completely.
assemble · ~15 min
Shape the samosas.
1.Divide the dough into 4 equal balls and roll each into an oval.
2.Cut each oval in half to make 8 pieces.
3.Take one half, brush the straight edge with sealing paste, and fold into a cone.
4.Fill the cone with a spoonful of vegetable mixture.
5.Brush the open edge with sealing paste and press firmly to seal.
6.Repeat with the remaining dough and filling.
TIPSeal the edges well so the samosas do not open in the oil.
fry · ~15 min
Fry the samosas slowly.
Heat oil for frying over low-medium heat. Slide in a few samosas at a time and fry until crisp and evenly golden, turning as needed. Drain after frying.
TIPStart frying in moderately hot oil, not very hot oil. Slow frying cooks the shell through and gives the classic crisp texture.
serve
Serve the samosas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the boiled potatoes steam off fully before mixing so the filling stays dry and the shells crisp.
2
Do not overmash the potato; a mix of chunky and lightly mashed pieces gives the filling better texture.
3
Cool the filling completely before stuffing, or the warm steam can soften the pastry and loosen the seal.
4
Roll the dough evenly and keep it firm rather than thin and soft, which helps create a flaky Goan-style shell.
5
Press the cone seam firmly with the flour paste, especially at the bottom tip, to prevent leaks while frying.
6
Fry on low-medium heat in small batches so the pastry blisters and cooks through before turning deep golden.
7
If making ahead, shape the samosas and refrigerate briefly to firm them up before frying for cleaner edges.