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Vegetable Samosas (The “New” Hamantashen)

Vegetable Samosas (The "New" Hamantashen)
  • Duration
  • Cook Time
  • Prep Time
  • 16 samosas ServingsServings


  • For the Filling:
  • 6 potatoes with skin
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 inches peeled fresh ginger
  • 2 chopped green chillis
  • ½ chopped onion
  • 1 cup frozen green peas
  • 2 Tablespoons Chopped cilantro
  • ½ tablespoon turmeric powder
  • 1/4 tablespoon coriander powder
  • 1/2 tablespoon salt
  • 1/4 tablespoon chile powder
  • For the dough:
  • 2 1/4 Cup of White Flour
  • 1/4 Cup of Vegetable Oil
  • 1/2 Tablespoon of Salt


1 For the filling: Boil potatoes, Remove Skin and Mash and put aside.
2 In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes. Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and let cool for 15 minutes in fridge.
3 For the Dough: Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle. Take one of the half circles.
4 Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep Fry, Serve with Sweet Chutney and Enjoy

Special instructions

By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck



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