Vegetable Samosas Recipe

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Mix together.

Add 2 tbs vegetable oil and 1 tbs ghee or melted butter (if using). Rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add about 1/2 cup warm water, mixing with your hand or a spoon until a soft, slightly firm dough forms. You may need 1–2 tbs more water; add sparingly so dough is not sticky.

Knead the dough on a lightly floured surface for 3–4 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let rest for 30 minutes while preparing the filling.

If using fresh potatoes, parboil or microwave diced potatoes until just tender (about 6–8 minutes). If using pre-cooked leftover potatoes, proceed to next step.

Heat 2 tbs vegetable oil in a large skillet over medium heat. When hot, add 1 tsp cumin seeds and 1/2 tsp mustard seeds. Cook 30 seconds until seeds sizzle and become aromatic.

Add 1 tbs chopped green chilies, 1 tsp grated ginger and 1 cup finely chopped onion. Sauté 4–5 minutes until onions are soft and beginning to brown.

Add the diced potatoes, 3/4 cup peas, and 1/2 cup diced carrot. Stir to combine and cook 5–7 minutes, stirring occasionally, until vegetables are cooked through and any excess moisture evaporates.

Stir in 1 tsp garam masala, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp amchur or lemon juice. Cook 1–2 minutes to allow spices to bloom.

Taste and adjust seasoning. Remove from heat and fold in 2 tbs chopped fresh cilantro. Let the filling cool completely (15–20 minutes) before assembling so it won’t steam the dough.

Divide rested dough into 8 equal portions (about golf-ball size). Keep portions covered to prevent drying.

Lightly flour a work surface. Roll each portion into a smooth ball, then flatten and roll into an oval about 5–6 inches wide and 1/8 inch thick.

Cut each oval in half lengthwise to make two semi-circles.

Prepare a flour paste by mixing 2 tbs flour with 2 tsp water to a thick paste for sealing.

Take one semi-circle with the straight edge closest to you. Fold the straight edge to form a cone by bringing the two corners of the straight edge together and overlapping them about 1/2 inch; seal the overlap with a little flour paste to form a cone.

Fill the cone with about 2–3 tbs of the cooled vegetable filling. Do not overfill; leave room to seal the top.

Brush the open edge with a little flour paste and pinch to seal the top, forming a triangular samosa. Ensure there are no gaps; press firmly.

Place assembled samosas on a tray lined with parchment and repeat with remaining dough and filling. You should get about 16 samosas.

Heat about 2 cups vegetable oil in a heavy-bottomed pan or deep skillet over medium heat until it reaches 350°F (175°C) or a small piece of dough sizzles and rises slowly.

Fry samosas in batches without crowding (3–4 at a time) for 3–5 minutes per batch, turning occasionally, until golden brown and crisp on all sides. Adjust heat as needed to avoid burning; maintain around medium heat so they cook through.

Use a slotted spoon to remove samosas and transfer to a tray lined with paper towels to drain briefly.

Serve warm with chutney (mint-coriander chutney or tamarind chutney) or yogurt dip.