Organic होली special colorful समोसे recipe

Ingredients

• 2 medium Potatoes (peeled, boiled until tender, then mashed)
• 1 cup Green Peas (fresh or frozen, boiled)
• 2 cups Spinach Leaves (washed, juiced for green dough)
• 1 medium Beetroot (washed, juiced for pink dough)
• 1 cup All-Purpose Flour (sifted, mixed with wheat flour for dough)
• 1 cup Whole Wheat Flour (mixed with all‑purpose flour for dough)
• 1 tsp Salt (white salt for dough and filling)
• ½ tsp Ajwain (Carom Seeds) (crushed and added to dough)
• 2 tbsp Ghee (softened, mixed into dough and used for cooking filling)
• ½ tsp Turmeric Powder (half for dough (mixed with water), half for filling)
• ½ cup Water (adjust as needed to form a soft dough)
• 1 tsp Cumin Seeds (tempered in ghee for filling)
• a pinch Asafoetida (Hing) (adds depth to filling)
• 8 pieces Curry Leaves (fresh, added while tempering)
• ½ tsp Black Pepper Powder (crushed with other spices for filling)
• ¼ tsp Kala Namak (Black Salt) (crushed with other spices for filling)
• ½ tsp Coriander Seeds (crushed with other spices for filling)
• ½ tsp Fennel Seeds (crushed with other spices for filling)
• ½ tsp Red Chili Powder (adds heat to filling)
• 1 tsp Ginger Paste (freshly grated or jarred)
• 2 small Green Chilies (finely chopped)
• ½ tsp Amchur Powder (adds tanginess to filling)
• 2 tbsp Fresh Coriander Leaves (chopped, added to filling at the end)
• 2 cups Vegetable Oil (for deep frying, heat to 350°F (180°C))

Instructions

1. Wash and Prepare Vegetables

   Rinse potatoes, peas, spinach, and beetroot under running water. Peel the potatoes and set aside. Roughly chop the spinach and beetroot for juicing.

   Time: PT5M

2. Boil Potatoes and Peas

   Place potatoes in a pot, cover with water, add a pinch of salt and boil until fork‑tender (about 10‑12 minutes). In a separate pot, boil peas for 4‑5 minutes until just cooked. Drain both and let cool.

   Time: PT15M

3. Extract Spinach and Beetroot Juice

   Blend the spinach with a little water and strain through a fine mesh sieve to collect green juice. Repeat with beetroot to obtain pink juice. Reserve both juices separately.

   Time: PT5M

4. Prepare the Colored Dough

   In a mixing bowl combine 1 cup all‑purpose flour, 1 cup whole wheat flour, 1 tsp salt and ½ tsp ajwain. Add 2 tbsp softened ghee and rub into the flour until crumbly. Dissolve ½ tsp turmeric in a little water and add to the mixture. Divide the dough into three equal portions. To the first portion add the spinach juice, to the second add the beetroot juice, and to the third add the turmeric‑water mixture. Knead each portion into a smooth, soft dough, adding a little extra water if needed. Cover the three dough balls with a damp cloth and let rest for 10‑15 minutes.

   Time: PT20M

5. Make the Crushed Spice Mix

   In a small mortar or using a spice grinder, coarsely crush 1 tsp cumin seeds, ½ tsp black pepper powder, ¼ tsp kala namak, ½ tsp coriander seeds and ½ tsp fennel seeds together. Set aside.

   Time: PT5M

6. Cook the Filling

   Heat 1 tbsp ghee in a pan over medium heat. Add 1 tsp cumin seeds, a pinch of hing and 8 curry leaves; sauté for 30 seconds. Stir in the crushed spice mix, ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp ginger paste and the chopped green chilies; fry for another minute. Add the boiled peas and mashed potatoes, mix well. Sprinkle ½ tsp amchur powder, adjust salt, and fold in 2 tbsp chopped coriander leaves. Turn off the heat and let the filling cool completely.

   Time: PT10M

7. Roll and Shape the Samosas

   Take one colored dough ball, dust the surface with a little flour and roll it out as thinly as possible (about 2 mm). Stack the three rolled sheets on top of each other, then roll the stack together into a tight log. Cut the log into small equal pieces (≈2 cm each). Flatten each piece into a thin circle, then fold it in half, brush the edges with a little water and press to seal, forming a triangular samosa shape. Repeat with all pieces, keeping the dough covered to avoid drying.

   Time: PT20M

8. Deep‑Fry the Samosas

   Heat vegetable oil in a deep frying pan to 350°F (180°C). Gently slide a few samosas into the oil; do not overcrowd. Fry, turning occasionally, until they turn golden‑brown and crisp (about 3‑4 minutes per side). Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

9. Serve

   Arrange the hot colorful samosas on a serving platter. Serve with sweet tamarind chutney and fresh coriander chutney.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Green Peas: Edamame, chickpeas
• Instead of Spinach Leaves: Swiss chard, kale (lighter color)
• Instead of Beetroot: carrot juice (orange), pomegranate juice
• Instead of All-Purpose Flour: whole wheat flour (will affect texture)
• Instead of Whole Wheat Flour: spelt flour
• Instead of Salt: sea salt
• Instead of Ajwain (Carom Seeds): thyme (different flavor)
• Instead of Ghee: unsalted butter, vegetable oil (not traditional)
• Instead of Turmeric Powder: saffron (color only)
• Instead of Cumin Seeds: ground cumin
• Instead of Asafoetida (Hing): garlic powder (different flavor)
• Instead of Curry Leaves: bay leaf (different flavor)
• Instead of Black Pepper Powder: white pepper
• Instead of Kala Namak (Black Salt): regular salt (different flavor)
• Instead of Coriander Seeds: ground coriander
• Instead of Fennel Seeds: anise seeds
• Instead of Red Chili Powder: paprika (milder)
• Instead of Ginger Paste: ground ginger (less fresh)
• Instead of Green Chilies: jalapeño (different heat)
• Instead of Amchur Powder: lemon juice (wet)
• Instead of Fresh Coriander Leaves: parsley (different flavor)
• Instead of Vegetable Oil: canola oil, sunflower oil

Equipment Needed

• Large Pot
• Mixing Bowl
• Rolling Pin
• Rolling Board
• Knife
• Deep Frying Pan (Kadhai)
• Slotted Spoon
• Plate
• Glass Cutter or Small Round Cutter (optional)
• Small Bowl (for water)

Critical Steps — Do Not Skip

• Coloring and resting the dough to achieve vibrant, separate layers.
• Sealing the samosa edges with water to prevent oil leakage.
• Maintaining oil temperature at 350°F for a crisp, non‑greasy finish.

Chef Tips from the Video

• For brighter colors, add a pinch of food‑grade beet powder to the beetroot juice.
• Use a pastry brush to apply water on the edges for a stronger seal.
• If you prefer a softer crust, bake the samosas at 375°F for 15 minutes before a quick fry.

Troubleshooting

Storage

Refrigerator: Store cooked samosas in an airtight container for up to 2 days; reheat in oven before serving.

Freezer: Freeze uncooked, sealed samosas on a tray, then transfer to a zip‑lock bag; fry directly from frozen, adding 1‑2 extra minutes.

Room temperature: Do not keep cooked samosas at room temperature for more than 2 hours.

Make-Ahead Tips

• The colored dough can be prepared a day ahead and refrigerated, covered with plastic wrap.
• Filling stays fresh in the fridge for up to 24 hours; bring to room temperature before stuffing.
• Uncooked samosas freeze well; fry from frozen for a crisp result.

Frequently Asked Questions