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Vegetable Samosa


  • Cold Press Sunflower Oil for frying Samosas

Vegetable Stuffing Ingredients

  • Carrot ½ cup grated
  • Cauliflower ½ cup
  • Potatoes ½ cup boiled
  • Green Peas ½ boiled
  • Onion 1 cup chopped
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green chilies 4 – 5 chopped


  • Garam Masala Powder ½ teaspoon
  • Turmeric Powder ¼ teaspoon
  • Chilly Powder ¼ teaspoon
  • Salt to taste
  • 6 Curry Leaves
  • Coriander Leaves ¼ cup

Dough Ingredients

  • Plain Flour 1 cup
  • Ghee / Butter 1 tablespoon
  • Salt to taste
  • Cold water
  • NB:  Can buy Samosa Sheet

Madia Gum Ingredients

  • 1 tablespoon Plain Flour
  • Pinch of Salt
  • Water


  1. Making Madia Gum:  Take 1 tablespoon of plain flour in a bowl.  Add a pinch of salt.  Mix together.  Add some water and make a batter.  The consistency of this batter is like gum.
  2. Making vegetable filling:  Heat oil in a pan.  Add curry leaves, ginger paste, garlic paste, mix ingredients and sauté for 1 minute.
  3. Add chopped green chilies, chopped onions and a pinch of salt.  Sauté on medium heat, until onions become translucent for 3 minutes.
  4. Add grated carrots to onion mix, some more salt, and cauliflower.  Mix whilst cooking for 30 seconds, then add diced cooked potatoes and cooked green peas.  Sauté for a couple of minutes.
  5. Then add turmeric powder, chili powder, garam masala powder and sauté for a short while.  Sprinkle some coriander leaves.  Mix well together and then switch off the flame.
  6. Making Dough:  Mix flour and salt in a bowl. Then add 1 tablespoon ghee or butter and rub into flour mixture.  Add water little at a time and knead into a stiff dough.  The dough for samosa should be stiff.  Cover bowl and allow the dough to rest for 15 minutes.
  7. Knead the dough again.  Take a small portion of dough and shape it into smooth balls.  Roll the balls into thin round sheets.
  8. Heat a pan and warm each side of chappathi, allowing to dry on both sides, but don’t allow it to cook.  Flip it over occasionally.
  9. Cut edges off the chappathi sheet on both sides into a straight line.  Then cut in half to make two equal sheets.
  10. Take one sheet and make a cone shape.  Fill the cone with filling.  Seal it by using flour maida gum mix.  Then prepare all samosa’s in the same way.  NB:  You can also use ready-made samosa pastry.  Take one sheet and make a cone.  Fill the cone with filling.  Seal it by using flour maida gum.
  11. Heat oil in a pan.  Deep fry all samosa’s on a medium heat.  Deep fry until the samosas are a crispy golden brown colour.  Remove from oil when cooked.  Then transfer samosa to a kitchen towel to drain oil.  Samosas are ready to be served.