In the Kitchen: Vegetable Samosas

Watch In the Kitchen #LiveOnKMTR NBC 16 Today Thursday, February 16.

Are you looking for a different type of appetizer to serve at your next gathering? Two students from Lane Community College demonstrate how to make a vegetable samosa that was recently featured on the menu at the Renaissance Room. It can be served with a mint chutney to give the dish additional flavor.

Vegetable Samosas


2 cups all-purpose flour

½ teaspoon salt

4 tablespoons ghee, melted/or vegetable oil

4 tablespoons cold water


4 tablespoons vegetable oil

½ cup onion, diced

1 cup fresh or frozen green peas, cooked

1 tablespoon ginger root

1 fresh hot green chile, seeded and minced

2 tablespoons cilantro, leaves only, minced

1 ½ cups potatoes, boiled until tender, peeled, cut into ¼ inch cubes


½ teaspoon fennel seeds, ground

½ teaspoon, cumin seeds, ground

1 teaspoon, turmeric

1 teaspoon, garam masala

2 tablespoon, fresh lemon juice

Vegetable oil for frying


1. Sift the flour and salt into a bowl.

2. Add the melted ghee and rub it with your hand until the mixture resembles coarse bread crumbs.

3. Gradually add the cold water (more if necessary) and gather the dough into a stiff ball. Knead the dough for about 10 minutes, until smooth; make a ball, oil it, and wrap it up with plastic. Set aside 30 minutes.


1. Heat the oil over medium heat; add the onions and saute until brown at the edges, 3 to 4 minutes.

2. Add peas, ginger, chile, cilantro, and 3 tablespoons water. Cover, lower heat to a simmer, and cook 3 minutes. Add more water if pan dries out.

3. Added diced potatoes and seasoning; stir to mix. Cook on low heat 2 to 3 minutes, stirring occasionally. Correct seasoning and balance with lemon juice and salt. Let cool.

Filling the Pastry

1. Divide dough into 8 balls. Roll each out into 6-inch circles and cut the circles in half.

2. Pick up one-half and form a cone, making ¼ inch wide, overlapping seam. Seal seam with a little water. You should now have a small triangular pocket.

3. Fill the pocket with 2 tablespoons filling. Close the top by sticking the open edges together with a little water. Press the seams down with the prongs of a fork. Repeat with remaining dough.


1. Fry the samosas until golden brown and hot; drain them on paper towels.

2. Serve hot, warm, or at room temperature, with mint chutney.

Mint Chuntney:

1 cup, firmly packed, mint leaves, picked

1/3 cup cilantro leaves

1 green chile, seeded

1 cup green onions, 1 inch lengths

1 ¼ cup jalapeno, seeded, minced

Lemon juice

1 teaspoon, garam masala

2 teaspoons, granulated sugar

1 teaspoon, salt

¼ cup water

1. Place all ingredients in a food processor and puree, or pound in mortar and pestle a little at a time, until ground to a paste. If too dry, add a little oil and/or water. Chill.

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