Crisp and Spiced Vegetable Samosa Recipe

Vegetable samosas are a beloved savory pastry rooted in South Asian cuisine. We fill these triangular pockets with a spiced mixture of fresh vegetables and fry them until golden brown. Using aromatic spices elevates the simple potato and pea filling into a deeply flavorful snack. You can easily make this comforting treat at home to share with family and friends.

Ingredients

Samosa Dough

• 2 cups all-purpose flour

• 1/4 cup vegetable oil or ghee

• 1/2 teaspoon carom seeds (ajwain)

• 1/2 teaspoon salt

• 1/2 cup cold water (adjust as needed)

Samosa Filling

• 3 medium potatoes, boiled, peeled, and mashed

• 3/4 cup green peas, fresh or thawed

• 1 tablespoon vegetable oil

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder

• 1/2 teaspoon amchur (dry mango powder)

• 1-inch fresh ginger, finely grated

• 2 green chilies, finely chopped

• 1 teaspoon salt

• Oil for deep frying

Instructions

Making the Dough

1. Mix the all-purpose flour, salt, and carom seeds together in a large mixing bowl.

2. Rub the vegetable oil or ghee into the flour mixture using your fingers until the texture resembles coarse breadcrumbs.

3. Add the cold water gradually while kneading the mixture. Work the ingredients together until you form a stiff, firm dough.

4. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.

Preparing the Filling

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the cumin seeds to the warm oil and toast until fragrant.

3. Stir in the fresh ginger and green chilies. Cook the aromatics for one minute.

4. Add the mashed potatoes and green peas to the pan, stirring to combine.

5. Mix in the coriander powder, garam masala, red chili powder, amchur, and salt.

6. Cook the spiced vegetable mixture for five minutes, stirring frequently. Remove the pan from the heat and let the filling cool completely.

Assembling and Frying

1. Divide the rested dough into equal-sized portions and roll each portion into a smooth ball.

2. Roll one dough ball out into a 6-inch oval shape using a rolling pin.

3. Cut the oval horizontally in half with a knife to create two semicircles.

4. Lightly moisten the straight edge of one semi-circle with water. Fold the straight edge over to form a cone shape and press the seam firmly to seal it.

5. Fill the pastry cone with two tablespoons of the cooled vegetable mixture.

6. Moisten the top inside edge of the dough with water, pinch it tightly closed, and seal the samosa completely. Repeat this process with the remaining dough and filling.

7. Heat the frying oil in a deep pan or pot over low-medium heat.

8. Carefully lower a few samosas into the warm oil. Fry them slowly for 10 to 12 minutes, turning them occasionally, until the pastry turns crisp and golden brown.

9. Remove the cooked samosas using a slotted spoon and drain them on paper towels to remove excess oil. Serve them warm with your favorite chutneys.

Notes and Variations

• Keep the frying oil at a low to medium temperature. Frying slowly ensures the thick pastry cooks all the way through and becomes extra crispy.

• Seal the edges tightly with water to prevent the filling from spilling out into the hot oil.

• You can bake these samosas at 375°F (190°C) for 25 to 30 minutes if you prefer a lighter alternative. Brush the assembled samosas lightly with oil before baking them to help achieve a golden color.