We have two nights of the year that we always have appetizers for dinner, Christmas Eve and New Years Eve. It’s a tradition of ours every holiday to gorge on finger foods and cuddle around the fireplace to watch movies together and we look forward to it every year. In the early years we bought boxed, store bought stuff, these days we make our own delicious homemade apps and it’s soooo much better! This year, we’ve added a new treat to our menu, homemade veggie Samosas!!

We’ve loved samosas since we first tried them, but we’ve never braved making them from scratch at home. Turns out, it’s totally doable and tastes amazing!

Homemade Vegetable Samosas

Ingredients

Samosa Pastry:
2 cups all purpose flour
4 tbsp oil
4-8 tbsp cold water (add 1 tbsp at a time)
1 tsp salt
oil for deep frying

Samosa Filling:
3 potatoes, peeled and chopped into small cubes
1 small onion, diced
1 tbsp ginger, grated
1 tbsp minced garlic
2 tbsp Patak’s Mild Curry Paste
1 cup frozen peas and carrots
Patak’s Sweet Mango Chutney as a dipping sauce

Directions

Mix flour and salt in large bowl, add in oil and mix into a crumbly mixture

Add cold water and mix thoroughly (I like to use my hands). Start with 4 tbsp and continue to add 1 tbsp at a time until the mixture starts to become sticky. Do not add too much water at once, there is a fine line between a crumbly mixture and a sticky/gooey mixture. Knead to a firm dough. Cover the dough with a moistened towel and set aside.

Place diced potatoes in boiling pot of water and cook until tender. Once cooked, strain water and set aside.

Saute onion, garlic and ginger until cooked/onions are translucent. Add curry paste to pan; cook for 2 minutes. Add cooked potatoes to pan, cook for 2-3 more minutes. Add frozen peas and carrots – cover mixture and let cook for 5-10 minutes until peas/carrots are thawed and hot.

Remove potato mixture from heat and leave to cool.

Divide dough into 1.5 inch diameter balls (8-10 balls). Use a rolling pin, roll balls into a flat circle. You want it just thick/strong enough to hold the filling. Cut the circle in half with a knife or pizza cutter. Rub cold water with a brush (or finger) around the edge of the semi circle.

Roll dough into a cone. Stuff the mixture into the cone and pinch closed. Repeat until complete.

Heat oil in a pan. Check that oil is hot by adding a small piece of pastry. Cook samosas until golden brown.
Once cooked, place samosas onto a paper towel to drain any excess oil.

Serve warm with your favourite dipping sauce, we like plum sauce.

Homemade Vegetable Samosas

Print

Making our own samosas was a bit of work, but well worth the efforts!

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• Samosa Pastry:
• 2 cups all purpose flour
• 4 tbsp oil
• 4-8 tbsp cold water (add 1 tbsp at a time)
• 1 tsp salt
• Samosa Filling:
• 3 potatoes, peeled and chopped into small cubes
• 1 small onion, diced
• 1 tbsp ginger, grated
• 1 tbsp minced garlic
• 2 tbsp Patak’s Mild Curry Paste
• 1 cup frozen peas and carrots
• Patak’s Sweet Mango Chutney for dipping
• oil for deep frying

Instructions

1. Mix flour and salt in large bowl
2. Add oil and mix into a crumbly mixture
3. Add cold water and mix thoroughly (I like to use my hands). Start with 4 tbsp and continue to add 1 tbsp at a time until the mixture starts to become sticky. Do not add too much water at once, there is a fine line between a crumbly mixutre and a sticky/gooy mixture.
4. Knead to a firm dough. Cover the dough with a moistened towel and set aside.
5. Place diced potatoes in boiling pot of water and cook until tender. Once cooked, strain water and set aside.
6. Saute onion, garlic and ginger until cooked/onions are translucent.
7. Add curry paste to pan; cook for 2 minutes.
8. Add cooked potatoes to pan, cook for 2-3 more minutes.
9. Add frozen peas and carrots – cover mixture and let cook for 5-10 minutes until peas/carrots are thawed and hot.
10. Remove potato mixture from heat and leave to cool.
11. Divide dough into 1.5 inch diameter balls (8-10 balls). Use a rolling pin, roll balls into a flat circle. You want it just thick/strong enough to hold the filling. Cut the circle in half with a knife or pizza cutter.
12. Rub cold water with a brush (or finger) around the edge of the semi circle. Roll dough into a cone. Stuff the mixture into the cone and pinch closed. Repeat until complete.
13. Heat oil in a pan. Check that oil is hot by adding a small piece of pastry. Cook samosas until golden brown.
14. Once cooked, place samosas onto a paper towel to drain any excess oil.
15. Serve warm with Patak’s Sweet Mango Chutney sauce, or your favourite

Notes

If you have any left over filling, it tastes pretty great in a wrap the next day! Add some sour cream and fresh veggies like cucumbers or peppers.

If you have any left over filling, it tastes pretty great in a wrap the next day! I added in cucumbers and a little sour cream and it was delish!

Making our own samosas was a bit of work, but well worth the efforts! 

Visit GoodKorma.ca for more recipes!

I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions are this blog are my own.