• Email
  • Pin It

Vegetable Samosas (The “New” Hamantashen)


Contributed by:

Vegetable Samosas (The “New” Hamantashen)


7 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Vegetable Samosas (The “New” Hamantashen)


  • Prep Time : 40 min
  • Cook Time : 30 min
  • Ready Time : 1 hour, 10 min


16 samosas


  • 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




Similar Recipes



About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




7 Responses to Vegetable Samosas (The “New” Hamantashen)

  1. be very careful when shaping the samosas. they fall apart quickly. make sure to seal very well and unlike hamentashen, do not leave an opening or all the stuffing will come out!

  2. Will 1/4 cup of flour really make 16 or is that a misprint?

  3. We have a great kosher Indian restaurant in Stamford where I go for the most delicious samosas — I’ve never made them myself, but this recipe is an inspiration. Such a delicious snack or first course for dinner. And nice for vegetarian dinner too.

  4. avatar says: Randi

    This dough recipe did not work at all. Was it a misprint?

    • You are right it looks way off, I believe it is supposed to be 2 1/4 cups flour, I will change it.

  5. looks like the dough needs water

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in