Vegetable Samosa (3) Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp ghee or oil and rub into the flour with your fingertips until mixture resembles coarse crumbs. Gradually add about 1/2 cup cold water, a few tablespoons at a time, and bring the dough together until smooth and firm (not sticky). Knead 1–2 minutes. Cover with a damp cloth and rest 20–30 minutes.

Prepare potatoes and peas

If using fresh potatoes, boil in salted water until tender, about 10–12 minutes; drain and cool slightly. If using leftover cooked potatoes, dice. If using frozen peas, blanch in boiling water 1–2 minutes then drain. Mash potatoes coarsely and combine with peas in a bowl.

Cook spices and mix

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they start to pop, add 1 tsp grated ginger and 1 chopped green chili; sauté 20–30 seconds. Add 1/2 tsp turmeric, 1 tsp ground coriander and 1/2 tsp garam masala; stir 10–15 seconds to release aroma. Add the mashed potatoes and peas, 3/4 tsp salt and 1/2 tsp amchur or a squeeze of lemon. Cook 2–3 minutes to combine and remove any excess moisture. Stir in 2 tbsp chopped cilantro. Taste and adjust seasoning. Let filling cool completely before assembling (about 10 minutes).

Portion dough

Divide rested dough into 6 equal balls (each will make one samosa; or divide into 3 larger if you want thicker shells). Roll each ball between your palms to smooth. Keep covered to prevent drying.

Shape wrappers

On a lightly floured surface, roll each dough ball into an oval about 6–7 inches long and 4–5 inches wide. Cut each oval in half lengthwise to form two semi-ovals. For 3 samosas, use 3 semi-ovals (or assemble both halves if you divided into 3 balls).

Form cones

Take one semi-oval with the straight edge closest to you. Apply a little flour+water paste (2 tsp flour mixed with 1 tsp water) along the straight edge. Fold one corner over to the opposite straight edge, creating a cone with an open top. Press edge to seal, leaving the cone open for filling.

Fill and seal

Spoon 2–3 tablespoons of cooled filling into each cone (do not overfill). Brush the open edges with the flour paste and fold/press to seal completely, ensuring no gaps. Pinch or crimp the edges for a secure seal.

Heat oil

Heat about 2 cups vegetable oil in a heavy skillet or deep pan over medium heat until it reaches 350°F (175°C) or a small piece of dough sizzles and rises slowly when dropped in. Maintain medium heat—too hot will brown the outside before cooking through.

Fry samosas

Carefully slide 2–3 samosas into the hot oil without crowding. Fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Adjust heat as needed. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas.

Serve

Let samosas rest 2–3 minutes to firm up. Serve warm with mint-cilantro chutney, tamarind chutney, or ketchup if desired.