Kadhai Subz Samosa
Wondering how to make your child eat vegetables? Here’s a delicious way to make samosa loaded with vegetables. Treat your kids to this samosa during snack time and be ready to receive compliments.
Chef Ranveer Brar's Kadhai Subz Samosa recipe

- Indian


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp finely chopped ginger
  • 1 ½ tsp finely chopped green chillies
  • 1 tsp coriander seeds
  • 1 tsp red chilli flakes
  • 1 cup mixed vegetables, chopped
  • ½ cup split green gram, soaked
  • 1 ½ tbsp tomato puree
  • 2 tsp ghee
  • Ready dough, as required
  • Chickpeas chaat, as required
  • Tamarind chutney, as required
  • Salt
  • Oil for frying
  • For Garnish: Coriander leaves
  • Red chilli flakes
  • Coriander seeds, crushed


  1. 1

    Heat oil in a pan.
  2. 2

    Add some cumin seeds, finely chopped ginger, finely chopped green chilies, crushed coriander seeds, red chili flakes, chopped mixed vegetables, soaked split green gram and a pinch of salt.
  3. 3

    Mix these well and cook it for two to three minutes.
  4. 4

    Then add some tomato puree and ghee to the mixture.
  5. 5

    Cook it again for two to three minutes.
  6. 6

    Samosa stuffing is ready.
  7. 7

    In another pan, heat oil.
  8. 8

    Use already prepared dough to make the covering for samosa.
  9. 9

    Flatten the dough, cut it into a triangle shape required for the samosa and then fill in the stuffing.
  10. 10

    Seal the edges and fry the samosas in medium hot oil.
  11. 11

    Once fried, drain the excess oil using a tissue paper.
  12. 12

    Transfer the samosas onto a serving plate.
  13. 13

    In another bowl, take some chickpea chaat.
  14. 14

    Top it with a little tamarind chutney.
  15. 15

    Place the hot samosa on the top.
  16. 16

    Garnish with coriander leaves.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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