Vegetable Samosa

Yields23 Servings
Prep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

557 g cabbage
1 head garlic, fresh (42 g)
4 onions, red skinned, raw, unpeeled (389g)
2 carrots, orange, raw (307 g)
3 pieces ginger, fresh, (34 g)
3 cups (363 g) garden peas, green, raw
3 ¾ cups (825 g) water
4 ¼ cups (608 g) wheat flour, refined
1 ½ tsp. (7 g) salt, iodized
1 ½ tsp. (2 g) green chili, fresh
4 1/3 cups (857 g) cooking oil


Samosa filling preparation:
• Wash and finely chop the cabbage.
• Peel the carrots, wash, and grate.
• Peel the onion and chop.
• Peel garlic and ginger, then wash and crush with a
mortar and pestle.
• Wash peas and boil in 2 cups of water for 15 minutes.

vegetable filling cooking:
• In a pot, heat 4 tablespoons of oil for 2 minutes.
• Add onions to cook for 12 minutes.
• Add garlic, ginger, and green chili. Cook for 3
• Add carrots, stir and cover to cook for 2 minutes.
• Add cabbage and stir. Cook for 1 minute.
• Add salt, stir and cook for 1 minute.
• Add peas and cook for 1 minute.
• Remove from heat and let this cool before filling
the pockets.
Samosa pocket preparation:
• Put 3 ½ cups of wheat flour in a bowl and add 1
cup of cold water.
• Mix the ingredients and knead to a soft dough.
• Divide the dough and roll into medium-sized balls.
• Lightly dust the rolling surface to prevent the
dough from sticking onto the working surface.
Flatten the balls and apply a little oil onto the
the surface of each of the spread dough and stack
three pieces together (the oil will help the layers
to separate later).
• Roll out each stack into thin discs.
• Place a circular plate on the rolled-out dough
and trim the edges to form a circle the size of the
• Place a pan on the fire on high heat for 1 minute.
• Place the rolled-out dough onto the hot pan and
lightly cook each side for 1 minute.
• Separate each lightly cooked layer (previously
placed on top of each other), place into a wide
bowl or plate and cover to prevent them from drying.
• Spread the next batch of stacked discs and cook for
1 minute on each side.
To make the paste:
• The paste is used to seal the envelopes as a bonding agent.
• Mix ¾ cup of wheat flour and ¾ cup of water to
make a paste.
• Make the casings using the paste to bond and seal
the edges.
• Fold the layers previously covered into 2, cut into
half, and then into quarters.
• Take a quarter and fold it into a samosa case and
apply the paste to hold the edges together.
• Repeat this for the rest of the batches.
Filling the Samosa:
• • Take each piece and fill it in the pocket in the
previously prepared vegetables.
• • Use the wheat flour-water paste to seal the
samosa case.
• Put the remaining oil onto a pan and heat for 17
minutes or until the oil bubbles when a pinch of
the dough is dropped in the oil.
• Drop the samosa gently into the oil and cook each
side for 2 minutes until golden brown.
• Remove from the oil and place over kitchen towels
to drain any excess oil.



Vegetable Samosa