Vegetable Samosas

Name: Vegetable Samosas
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 samosas
Cuisine: Indian
Ingredients: 2 medium potatoes (peeled and diced); 1 cup frozen peas (thawed); 1 tbsp vegetable oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tsp cumin seeds; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp chili powder (adjust to taste); 1 tsp salt; 2 cups all-purpose flour; 1/4 cup vegetable oil; 1/2 tsp salt; 1/2 cup water (adjust as needed); 1 litre vegetable oil (for deep frying)

75 min 12 samosas Medium

All Recipes

Vegetable Samosas

Crispy and savoury vegetable samosas are a perfect appetizer or snack, packed with spiced potatoes and peas wrapped in a flaky pastry.

Prep

45 min

Cook

30 min

Total

75 min

Servings

Difficulty

Medium

Samosas are a beloved street food originating from South Asia, known for their crispy pastry and delicious fillings. These vegetable samosas are a vegetarian take on the classic, filled with a perfectly spiced mixture of potatoes and peas. Whether you're preparing them for a party appetizer or a casual snack, samosas are always a hit. Their golden, flaky crust complements the spicy, savoury filling, making them a satisfying treat.

Ingredients

Servings

For the filling

For the dough

For frying

Instructions

Prepare the filling

Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.

Cook the filling

Heat 1 tbsp oil in a pan over medium heat. Add onions and sauté until golden. Stir in garlic and cumin seeds, cooking for another minute. Add boiled potatoes, peas, coriander, garam masala, chili powder, and salt. Mix well and cook for 5 minutes. Allow to cool.

Pro tip: Mash the potato mixture slightly for a cohesive filling.

Make the dough

In a bowl, mix flour and salt. Add oil and rub into flour until crumbly. Gradually add water, kneading until a firm dough forms. Cover and let rest for 15 minutes.

Pro tip: Ensure the dough is not too soft to hold the filling.

Shape the samosas

Divide dough into 12 balls. Roll each into a circle about 15 cm (6 inches) in diameter. Cut in half to form two semi-circles.

Pro tip: Keep the remaining dough covered to prevent drying.

Fill and seal

Form a cone with each semi-circle and fill with 1-2 tbsp of the potato mixture. Seal by pressing the edges together, using water if needed.

Pro tip: Crimp the edges with a fork for a secure seal.

Fry the samosas

Heat oil in a deep fryer to 180°C (350°F). Fry samosas in batches until golden brown, about 4-5 minutes each. Drain on paper towels.

Pro tip: Maintain oil temperature to ensure crispy samosas.

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Tips & Tricks

<ul><li>Keep your pastry dough covered with a damp cloth to prevent it from drying out.</li><li>Use a fork to crimp the edges of the samosas for a tight seal and decorative look.</li><li>Adjust the spice level to your preference by modifying the amount of chili used.</li><li>Ensure the oil is hot enough to prevent the samosas from becoming greasy.</li></ul>

Serving Suggestions

Serve these vegetable samosas with a side of mint chutney or tamarind sauce for a burst of flavour. They pair wonderfully with a hot cup of chai or as part of a larger spread of Indian dishes. To make ahead, prepare and freeze the uncooked samosas, then fry them directly from frozen. Store any leftovers in an airtight container in the fridge for up to 3 days, reheating them in an oven to retain their crispiness.