Vegetable Samosa Recipe
Light flaky pastry envelope stuffed with seasoned potatoes and green peas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Samosa Dough
Filling
Method
Making the Samosa Dough
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour, salt, and oil or ghee. Mix well until the mixture resembles breadcrumbs.
- 2
Kneading the Dough
Gradually add water, a little at a time, and knead the mixture until you form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling
- 3
Cooking the Filling
In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter.
- 4
Sauteing the Onions
Add the chopped onions and sauté until they turn golden brown.
- 5
Adding Spices and Vegetables
Add the grated ginger, green chili, boiled potatoes, green peas, coriander powder, garam masala, and salt. Mix well and cook for about 5-7 minutes. Remove from heat and let it cool.
Assembling and Frying the Samosas
- 6
Rolling the Dough
Divide the dough into equal portions. Roll each portion into a ball and then roll out into thin circles (about 6 inches in diameter).
- 7
Forming the Samosa
Cut each circle in half. Take one half, form a cone shape, and seal the edges with a little water. Fill the cone with the potato and pea filling and seal the open edge by pinching it together.
- 8
Frying the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches. Fry until golden brown and crisp on all sides. Remove and drain on paper towels.