How to make Palak aur Vegetable Samose

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Spinach (पालक), Carrots (गाजर)

Cuisine : Persian

Course : Snacks and Starters


For more recipes related to Palak aur Vegetable Samose checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Breakfast Casserole Baked Bean Enchiladas Mysore Bonda Jain Ragda Pattice

Palak aur Vegetable Samose

Palak aur Vegetable Samose Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak aur Vegetable Samose Recipe

  • Spinach 1/4 cup

  • Carrots peeled and chopped 1

  • Green peas boiled 1/2 cup

  • Refined flour 2 cups

  • Oil 1 tbsp + for deep-frying

  • Green chillies chopped 2

  • Sesame seeds 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Ghee 1/4 cup


Step 1

Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute.

Step 2

Add sesame seeds and sauté further.

Step 3

Add carrot, salt, red chilli powder and garam masala powder and mix well.

Step 4

Add green peas, toss and cook further. Add little water and dried mango powder and mix well. Cook for 3-4 minutes.

Step 5

Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour.

Step 6

Remove the cooked carrot-pea mixture from heat and cool to room temperature.

Step 7

Divide dough into equal portions and roll out into medium size discs. Cut them into halves.

Step 8

Heat sufficient oil in a kadai.

Step 9

Mash the cooked carrot-pea mixture with a masher.

Step 10

Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly make remaining samosas.

Step 11

Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper.

Step 12

Serve hot with mint chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.