Rainbow Colored Samosa

Ingredients

• 3 cups All-Purpose Flour (divided equally for three colored doughs, sifted)
• 1 cup Beetroot (cooked and pureed)
• 1 cup Spinach (blanched, drained and pureed)
• 1 teaspoon Turmeric Powder (mixed with water to form a yellow paste)
• 0.25 cup Water (for turmeric dough)
• 1 teaspoon Salt (for all doughs)
• 2 medium Boiled Potatoes (peeled and mashed)
• 1 teaspoon Roasted Cumin Seeds (lightly toasted)
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Garam Masala
• 2 cups Vegetable Oil (for frying) (medium‑high heat, 350°F)
• 2 tablespoons Oil (for dough) (optional, for softer dough)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Puree Spinach

   Wash the spinach, blanch in boiling water for 30 seconds, drain, cool, then blend until smooth.

   Time: PT5M

2. Puree Beetroot

   Peel cooked beetroot, cut into chunks and blend to a smooth puree.

   Time: PT5M

3. Make Turmeric Paste

   Mix 1 tsp turmeric powder with 2 tbsp water to form a smooth yellow paste.

   Time: PT2M

4. Prepare Beetroot Dough

   In a bowl combine 1 cup flour, 1 tsp salt, 2 tbsp oil, and the beetroot puree. Add water as needed to form a soft, non‑sticky dough.

   Time: PT4M

5. Prepare Spinach Dough

   Repeat with another cup of flour, salt, oil and the spinach puree to make a green dough.

   Time: PT4M

6. Prepare Turmeric Dough

   Combine the remaining cup of flour, salt, oil and the turmeric paste; knead into a smooth yellow dough.

   Time: PT4M

7. Rest the Doughs

   Cover each dough with a damp cloth and let rest for 15 minutes.

   Time: PT15M

8. Prepare Potato Filling

   Heat 1 tbsp oil in a pan, add roasted cumin seeds, then stir‑in mashed potatoes, coriander powder, red chili powder, garam masala, and salt. Cook 5 minutes, then stir in chopped cilantro.

   Time: PT10M

   Temperature: 350°F

9. Roll Colored Sheets

   Divide each colored dough into 4 equal balls. On a lightly floured board, roll each ball into a thin circle (about 12‑inch diameter). Cut each circle in half.

   Time: PT10M

10. Create Layered Rolls

    Stack one half‑circle of beetroot dough, spinach dough, and turmeric dough in that order. Gently roll the stacked sheets into a tight spiral, then cut the roll into 8 equal pieces.

    Time: PT5M

11. Fill and Seal Samosas

    Take each cut piece, place a spoonful of potato filling on the wider end, fold over and press edges firmly to seal (you can moisten edges with water). Shape into a classic triangular samosa.

    Time: PT5M

12. Fry Samosas

    Heat oil in a deep pan to 350°F. Fry samosas in batches, turning gently, until golden brown and crisp, about 3‑4 minutes per batch.

    Time: PT10M

    Temperature: 350°F

13. Drain and Serve

    Remove samosas with a slotted spoon, drain on paper towels, and serve hot with green chutney.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Beetroot: Red beet powder
• Instead of Spinach: Kale puree
• Instead of Turmeric Powder: Saffron (for color)
• Instead of Boiled Potatoes: Sweet potatoes
• Instead of Roasted Cumin Seeds: Cumin powder
• Instead of Vegetable Oil (for frying): Canola oil, Sunflower oil

Equipment Needed

• Blender
• Mixing Bowl
• Rolling Pin
• Rolling Board
• Knife
• Cutting Board
• Deep Frying Pan or Kadai
• Slotted Spoon
• Plate
• Paper Towels (optional)
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Preparing pureed spinach and beetroot for vibrant colors
• Achieving smooth, non‑sticky dough for each color
• Sealing samosa edges to prevent oil leakage
• Frying at the correct temperature (350°F) for a crisp golden finish

Chef Tips from the Video

• Use ice‑cold water in the dough to keep it tender and easier to roll.
• Cover dough with a damp cloth while working on other colors to prevent drying.
• For extra shine, brush fried samosas lightly with melted butter before serving.

Troubleshooting

Storage

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

Freezer: Freeze fried samosas in a single layer, then transfer to a zip‑lock bag for up to 1 month. Reheat directly in oven.

Room temperature: Not recommended; samosas become soggy.

Make-Ahead Tips

• Dough can be prepared and refrigerated for up to 2 hours before rolling.
• Potato filling keeps well refrigerated for 24 hours; reheat before filling.
• Fried samosas freeze well; reheat in a preheated oven at 350°F for 10 minutes.

Frequently Asked Questions