Vegetable Samosas Recipe

In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp vegetable oil and rub into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add 3 tbsp room-temperature water and 4 tbsp hot water (add hot water a little at a time) and mix until a stiff but pliable dough forms. Knead briefly (about 3–4 minutes) until smooth.

Coat the dough with 1 tbsp oil, cover with a damp cloth or plastic wrap, and let rest at room temperature for 30 minutes while you prepare the filling and sauce.

If using raw potatoes and carrot: bring a pot of salted water to a boil and parboil diced potatoes and carrots for 6–8 minutes until fork-tender but still holding shape; drain and set aside. Alternatively, steam or microwave until tender. If using cooked potatoes, lightly mash to keep some texture.

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1/2 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin seeds and let sizzle for 10–15 seconds.

Add 1 chopped onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic, 1 tsp grated ginger and 1 chopped green chili (if using), sauté 30–45 seconds until fragrant.

Stir in the parboiled potatoes, 1 cup peas and 1/2 cup diced carrot. Sprinkle 1/2 tsp turmeric, 1 tsp ground coriander, 3/4 tsp garam masala and 1 tsp salt. Toss gently to combine and cook 3–4 minutes to heat through and let flavors meld.

Add 1/2 tsp amchur or 1/2 tsp lemon juice and 2 tbsp chopped cilantro. Taste and adjust salt or spice. Remove filling from heat and let cool completely before stuffing (important so dough doesn't get soggy).

In a small saucepan, whisk together 3 tbsp tamarind paste and 1/2 cup water until smooth. Add 3 tbsp brown sugar (or jaggery), 1/4 tsp ground cumin, 1/4 tsp red chili powder and 1/4 tsp salt.

Bring mixture to a gentle simmer over medium-low heat, stirring frequently. Simmer 4–6 minutes until slightly thickened to a pourable syrup. Taste and adjust sweetness, acidity or salt.

Turn off heat and stir in optional 1/4 tsp roasted cumin powder for a warm finish. Let cool to room temperature; transfer to a serving bowl or bottle.

Divide the rested dough into 8 equal portions (for medium samosas). Keep dough portions covered so they don't dry out.

Working with one portion at a time, roll into a ball and flatten slightly. Dust with flour and roll into an oval about 6–7 inches long and 4–5 inches wide. Using a sharp knife or bench scraper, cut the oval in half lengthwise to form two semicircles.

Take one semicircle with the straight edge facing you. Fold the straight edge into a cone by bringing the cut straight edges together, overlapping about 1/4 inch, and seal the overlapping edge by brushing a little flour-and-water paste (mix 2 tsp flour with 1 tbsp water to make a thin glue). Press to seal the cone tightly.

Open the cone and spoon in 2–3 tbsp of the cooled vegetable filling (enough to fill without overstuffing). Leave a small space at the top so you can seal easily.

Brush the open edges with a little of the flour-water paste and fold the top edge down to seal, completing a triangular samosa. Press edges firmly to ensure a tight seal. Repeat with remaining dough and filling. Keep assembled samosas on a tray lightly dusted with flour; cover lightly so they don’t dry out.

Pour 4 cups vegetable oil into a deep, heavy-bottomed pan (enough to deep-fry) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Carefully slide 3–4 samosas into the hot oil depending on pan size (do not overcrowd). Fry over medium heat, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes. Adjust heat as needed so samosas cook through without burning outside.

Use a slotted spoon to transfer fried samosas to a paper towel-lined tray to drain excess oil. Repeat with remaining samosas.

Serve warm with tamarind sauce on the side. Optionally garnish the sauce with a sprinkle of roasted cumin powder and chopped cilantro.