Vegetable Samosas (Dairy-Free, Nut-Free)

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Oil
• 1/2 teaspoon Salt
• 1/2 cup Water
• 1 cup Potatoes, boiled and diced
• 1/2 cup Peas, frozen
• 1/4 cup Carrots, diced
• 1/4 cup Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Spices (turmeric, cumin, coriander powder, garam masala)
• 1/2 teaspoon Green chilies, finely chopped
• 2 tablespoons Cilantro, chopped
• 2 cups Oil for deep frying

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 1/4 cup of oil, and 1/2 teaspoon of salt. Gradually add the 1/2 cup of water while mixing until a firm dough forms. Knead the dough for 5-7 minutes until smooth, then cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. In a large pan over medium heat, add 2 tablespoons of the 2 cups of oil for deep frying. Add the 1/4 cup of finely chopped onion and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pan and sauté for 1 minute until fragrant. Stir in the 1 cup of boiled and diced potatoes, 1/2 cup of frozen peas, 1/4 cup of diced carrots, 1 teaspoon of spices (turmeric, cumin, coriander powder, garam masala), 1/2 teaspoon of finely chopped green chilies, and 2 tablespoons of chopped cilantro. Mix everything together well and cook for 5 minutes, stirring occasionally.
4. 4Remove the filling from the heat and let it cool slightly. Divide the rested dough into 8 equal portions and shape each portion into a small ball. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. Cut each circle in half.
5. 5Take one half-circle and fold it into a cone shape, overlapping the straight edges. Moisten the overlapping edges with a little water and press firmly to seal them completely, ensuring there are no gaps. Repeat this process for all the half-circles.
6. 6Carefully spoon about 2 tablespoons of the vegetable filling into each cone. Press the edges of the opening together and moisten them with water. Pinch and seal the edges firmly to close the samosa completely, making sure no filling can escape during frying. Repeat for all cones.
7. 7In a deep, heavy-bottomed pot, heat the remaining 2 cups of oil for deep frying over medium heat until it reaches 325°F (160°C). Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning them occasionally, until they are a deep golden brown and crispy.
8. 8Using a slotted spoon, remove the fried samosas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat the frying process with the remaining samosas. Serve the Vegetable Samosas hot.

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