Vegetable Samosas Recipe

1. Make dough

In a large bowl combine 2 cups flour and 1/2 tsp salt. Add the cold cubed butter and rub with fingertips or pulse briefly in a food processor until mixture resembles coarse breadcrumbs with pea-sized bits. Sprinkle 3 tablespoons cold water over mixture and gently bring the dough together—do not overwork. Add 1 teaspoon oil and fold once. Form into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

2. When ready, divide dough into 8 equal portions and roll each into a ball. Keep covered with a damp cloth to prevent drying while you prepare the filling.

3. Cook potatoes

If using raw potatoes, place diced potatoes in boiling salted water and cook until just tender, 6–8 minutes. Drain well and set aside. Alternatively use leftover cooked potatoes diced or lightly mashed.

4. Prepare spiced filling

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds (if using). When seeds start to sputter, add 1/2 cup finely chopped onion and sauté until soft and translucent, about 4 minutes. Add 1 teaspoon grated ginger and 1/2 teaspoon chopped green chili; cook 30 seconds.

5. Add 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/2 teaspoon garam masala and 1/4 teaspoon turmeric. Stir and cook 30 seconds to bloom the spices.

6. Add the cooked potatoes (2 cups) and 3/4 cup peas to the pan. Mix gently to combine so the spices coat the potato and peas. Cook 3–4 minutes to heat through and reduce any excess moisture. Mash a few potato pieces with the back of a spoon to help the filling bind.

7. Season with 1/2 teaspoon amchur (or 1/2 teaspoon lemon juice) and 3/4 teaspoon salt. Stir in 2 tablespoons chopped cilantro. Taste and adjust salt or spice. Remove from heat and let filling cool to room temperature before stuffing.

8. Shape pastry into cones

Lightly flour a work 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 make two semicircles. Take one semicircle, brush the long curved edge with the flour-water slurry (2 tsp flour mixed with 1 tsp water) and fold into a cone by bringing the straight edge corners together and overlapping slightly; press to seal the seam. Fill the cone with about 2 tablespoons of the cooled potato-pea filling, leaving space at the top. Brush the open edges with a little slurry and fold the top edge down to seal well, forming a triangular pocket. Repeat with remaining dough and filling. Keep completed samosas covered with a damp cloth while frying.

9. Fry samosas

Pour oil into a deep, heavy pot to a depth of about 1½–2 inches (enough for shallow-deep frying) and heat over medium heat. Test oil temperature by dropping a small piece of dough—bubbles should form and it should sizzle without browning instantly (about 350°F / 175°C). Fry samosas in batches, 3–4 at a time depending on pot size, turning occasionally, until golden brown and crisp on all sides, 5–7 minutes. Adjust heat as needed so they cook through without burning. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven if making a large batch.

10. Alternatively: for a lighter version, brush samosas with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway, until golden and crisp.

11. Make chutney

In a small bowl whisk together 2 tablespoons tamarind paste with 3 tablespoons warm water until smooth. Stir in 1.5 tablespoons brown sugar (or jaggery), 1/4 teaspoon ground cumin, 1/4 teaspoon red chili powder and 1/8 teaspoon salt. Taste and adjust sweetness or tang—add more water to thin to a dipping consistency. Chill until ready to serve.

12. Serve warm or at room temperature alongside hot samosas.