Vegan Potato Samosa with Video

Originating from the streets of India and now gracing global tables, this triangular parcel of joy is a culinary masterpiece that marries crispiness with an explosion of flavors. Beyond being a beloved snack, the Potato Samosa encapsulates the essence of Indian cuisine, where spices dance harmoniously, and textures play a symphony on the palate.

Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

2 cups boiled potatoes, diced (about 4 medium-sized potatoes)
1 tsp vegetable oil
1 large onion, chopped
1 cup frozen peas
1 carrot, chopped
3 green chilies, chopped
1 tsp salt
1 tsp black pepper
Juice of 1 lemon
2 tsp chopped cilantro
1 tsp salt
1 tsp black pepper
1 tsp whole spices (such as cumin seeds or mustard seeds)
1 tsp garlic powder
1 tsp ginger powder
1 tsp red pepper (adjust to taste)
1/4 tsp turmeric

Instructions:

Heat 1 tsp of vegetable oil in a pan over medium heat. Cook the chopped onions until they become translucent.
Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan. Cook for about 2 minutes until the vegetables start to soften.
In a separate bowl, mash the boiled potatoes.
To the mashed potatoes, add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric. Mix well to combine.
Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture. Mix until all the ingredients are well combined.
Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling. Seal the edges using a paste made from flour and water.
Heat vegetable oil in a wok or deep-frying pan over medium-high heat. Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
Remove the fried samosas and drain them on paper towels to remove excess oil.
Serve your delicious samosas with pudina chutney.