Vegetable samosa - India

Appetizera couple of hours12-18 months


For 12 samosas

150 g flour

50 g Parmigiano Reggiano 14 months

50 g boiled peas

2 small potatoes (or one large)

1 tbsp sunflower oil

1 fresh green chilli

1 tsp cumin seeds

1/2 tsp turmeric

1 tsp garam masala

1/2 tsp chilli powder

1 bunch of fresh coriander

plain yogurt

1 clove of garlic

seed oil for frying

water as needed

salt and pepper to taste


Mix the flour, salt and sunflower oil. Once the ingredients are mixed add a little water at room temperature and form an elastic ball, cover it in cling film and place in the fridge to rest for about an hour. After boiling the potatoes, peel and cut them into very small cubes. Sauté the peas with a little olive oil, cumin and turmeric and cook for 5 minutes. Combine the coriander, chilli, finely chopped green pepper, garam masala and chilli powder. After a few minutes, add the potatoes and Parmigiano Reggiano shaved into thin slices. Turn off the heat and let it cool. Remove the dough from the refrigerator, divide it into six pieces and make a thin circle out of each one. Divide the circle in half, moisten the cut side, fold in half and seal. Form a cone and fill with the stuffing. Seal and repeat for all 12 samosas. Heat the frying oil in a small deep pan and fry the samosas one by one until they are golden and crispy. Drain and dry with paper towels. Serve with the yogurt, garlic and chopped coriander sauce and garnish with a sprinkling of grated Parmigiano Reggiano.

Recipe by Anna Fracassi

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