Traditionally, samosas are made by encasing a flavorful filling in a savory dough and deep-frying it into a crisp, golden triangle. This easy recipe offers serves a version of this delicious filling paired with a convenient naan, burrito wrap, or similar bread for an effortless, everyday meal.
Serves:
2
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes
Helpful equipment
- Steamer
- 3 ramekins
Ingredients
- 1 potato, peeled and chopped into 1" cubes
- 1/2 cup cauliflower, minced (or more potato)
- 1/4 cup diced carrots
- 1/4 cup froze green peas
- 1/4 tsp fennel powder
- 3/4 tsp cumin powder
- 1/2 tsp ginger grated
- 1/4 tsp garam masala
- 1/4 tsp Kashmiri chili powder or to taste
- 3/4 tsp amchur mango powder
- Salt to taste
- 1/3 tsp lemon juice
- 1 tbsp. fresh cilantro
- 2 tbsp. tomato chutney
- Optional: 1 green chili, diced
Instructions
Step 1
Bring a pot of water to a boil, ensuring there is enough water to fully cover the potatoes and cauliflower. Add the potatoes directly into the boiling water. Cook until tender—about 10-15 minutes for the potatoes. Once done, drain, remove, and mash the potatoes.
Step 2
Cook the green peas and carrots. Prepare a steamer with about ½ inch of water. Using ramekins, steam the carrots for 14 minutes, green peas for 10 minutes, and cauliflower for 6 minutes. Remove once cooked.
Step 3
Heat about a tablespoon of oil in a pan over medium heat. Add the ginger, green chili if using, cumin powder, and fennel powder, frying until aromatic.
Step 4
Stir in the mashed potatoes, cauliflower, green peas, and carrots. Add garam masala, Kashmiri chili powder, amchur (mango powder), and salt to taste. Mix well to ensure the flavors are evenly distributed.
Step 5
Fold in the cilantro leaves and lemon juice. Remove from heat and serve with 2 tablespoons of tomato chutney and 2 toasted naan breads or burrito wraps.
Notes
- For a simple Tomato Chutney recipe, click here.
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