Mughlai Vegetable Samosa
A royal twist on the classic samosa. Crispy, flaky pastry filled with a fragrant medley of vegetables, paneer, cashews, and raisins, spiced with aromatic Mughlai masalas. A truly decadent appetizer.
For 4 servings
Prepare the Samosa Dough
- In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp of salt.
- Add 3 tbsp of ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyin', is crucial for a flaky crust.
- Gradually add the cold water, a little at a time, and knead to form a firm, stiff dough. Do not over-knead.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Cook the Mughlai Filling
- Heat 2 tbsp of ghee in a pan over medium heat. Add the cashews and raisins and sauté for about 1 minute until the cashews are golden and the raisins plump up. Remove them from the pan and set aside.
- In the same pan, add the grated ginger and chopped green chilies. Sauté for 30 seconds until fragrant.
- Add the finely chopped carrots and green peas. Sauté for 4-5 minutes until the vegetables are tender.
- Stir in the coriander powder, red chili powder, turmeric powder, and garam masala. Cook for 1 minute, stirring continuously, until the spices are aromatic.
- Add the crumbled potatoes, crumbled paneer, 0.75 tsp salt, and amchur powder. Mix gently to combine everything without mashing the potatoes too much. Cook for 2-3 minutes.
- Turn off the heat. Fold in the fried cashews, raisins, and chopped coriander leaves. Allow the filling to cool down completely before using.
Shape the Samosas
- Lightly knead the rested dough for a minute. Divide it into 4 equal portions.
- Take one portion and roll it into a thin oval shape, approximately 6-7 inches long.
- Cut the oval in half crosswise to get two semi-circles.
- Take one semi-circle and form a cone by bringing the straight edges together, overlapping them slightly. Apply a drop of water to seal the seam securely.
- Hold the cone and fill it with about 1.5 to 2 tablespoons of the cooled Mughlai filling. Do not overstuff.
- Lightly moisten the open edges of the cone with water. Press the edges together firmly to seal the samosa completely. Ensure there are no gaps.
- Repeat the process with the remaining dough and filling to make a total of 8 samosas.
Fry the Samosas
- Heat the oil in a deep kadai or pan over low to medium-low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sizzle gently and rise to the surface slowly.
- Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
- Fry on low heat for 10-14 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- Once cooked, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- Repeat the frying process for the remaining samosas.
Serve
- Serve the hot and crispy Mughlai Vegetable Samosas with tamarind chutney, mint-coriander chutney, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A stiff dough is the secret to a crisp, non-oily samosa that doesn't form bubbles on the crust.
- 2Ensure the filling is completely cool before stuffing. A warm filling will create steam and make the pastry soggy.
- 3Fry the samosas on consistently low heat. Frying on high heat will brown the outside quickly while leaving the inside of the pastry raw.
- 4Seal the samosa edges very well. If there are any gaps, the filling can spill out and the samosa will absorb a lot of oil.
- 5For a perfect seal, you can make a paste of 1 tbsp maida and 2 tbsp water and apply it to the edges before sealing.
- 6You can prepare and shape the samosas ahead of time and store them in an airtight container in the refrigerator for up to 24 hours before frying.
Adapt it for your goals.
Healthier Pastry
For a slightly healthier version, make the pastry using a mix of 50% maida (all-purpose flour) and 50% atta (whole wheat flour).
Baked SamosasBaked Samosas
To bake the samosas, preheat your oven to 200°C (400°F). Arrange the shaped samosas on a baking sheet, brush them lightly with oil, and bake for 20-25 minutes, or until golden brown and crisp, flipping halfway through.
Keema SamosaKeema Samosa
For a non-vegetarian option, replace the vegetable and paneer filling with a spiced minced meat (keema) filling, typically made with lamb or chicken.
Why this is on our healthy list.
Energy Provider
The combination of carbohydrates from the potato filling and the flour-based pastry provides a quick and substantial source of energy.
Source of Protein and Vitamins
The filling contains paneer, a good source of protein and calcium, as well as vegetables like peas and carrots that contribute vitamins A and K, and dietary fiber.
Beneficial Spices
This recipe uses a blend of traditional Indian spices like turmeric, ginger, and coriander, which are known for their anti-inflammatory, antioxidant, and digestive properties.
Frequently asked questions
A single homemade Mughlai Vegetable Samosa of this size (approximately 125-130g) contains around 300-350 calories, primarily from the flour, potatoes, and the oil absorbed during deep-frying.