Vegetable Samosas Recipe

Mix dry ingredients

In a large bowl combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp carom or cumin seeds. Whisk briefly to distribute.

Cut in fats

Add 3 tbsp ghee (or cold butter pieces) and 2 tbsp neutral oil. Using fingertips or a pastry cutter, rub the fat into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add water and rest

Gradually add about 1/2 cup cold water a few tablespoons at a time, mixing until a firm but pliable dough forms. Knead once or twice (about 1 minute) to bring dough smooth — do not overwork. Cover with a damp cloth and let rest at room temperature for 30 minutes while you make the filling.

Prepare potatoes

Place the diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer until just tender (6–8 minutes). Drain and set aside. Alternatively you may parboil or microwave until cooked through but still firm. If you prefer a drier mixture, lightly mash the potatoes coarsely with a fork.

Cook aromatics and spices

Heat 1.5 tbsp oil in a skillet over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When mustard seeds start to pop (about 30 seconds), add 1/2 cup chopped onion and sauté until translucent, about 3–4 minutes. Add 1 tsp grated ginger and the finely chopped green chili if using; sauté 30 seconds more.

Add vegetables and spices

Add 1/2 cup diced carrot and 1 cup peas. Sauté 2–3 minutes until vegetables begin to soften. Add 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp ground coriander, 1/4 tsp red chili powder and 1 tsp salt. Mix to coat and cook 1–2 minutes to bloom the spices.

Combine and finish filling

Add the drained potatoes to the skillet. Gently fold to combine and cook 2–3 minutes so excess moisture evaporates. Taste and adjust seasoning; add 1/2 tsp amchur or 1/2 tsp lemon juice for brightness. Stir in 1/4 cup chopped cilantro. Remove from heat and let the filling cool to room temperature before assembling (at least 15 minutes).

Prepare sealing paste

In a small bowl mix 2 tsp all-purpose flour with 2 tsp water to make a smooth paste. This will act as glue for sealing samosas.

Divide and roll dough

Divide rested dough into 8 equal portions (for 8 medium samosas). Lightly flour a work surface. Roll each portion into a ball, then flatten and roll into a thin oval about 6–7 inches long. Keep other dough covered to prevent drying.

Form cones and fill

Take an oval, cut it vertically down the middle to make two semi-ovals. Roll one semi-oval into a cone shape with the straight edge overlapping slightly and seal the edge with the flour paste. Press the seam gently. Fill the cone with about 2–3 tablespoons of cooled filling (do not overfill). Fold the open edge up and seal with the paste to form a triangular samosa. Repeat with remaining pieces.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, heat about 2 cups vegetable oil to 350°F (175°C) over medium heat. If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Fry samosas

Fry samosas in batches (3–4 at a time depending on pot size) for 5–7 minutes, turning occasionally so they brown evenly, until golden and crisp. Maintain oil temperature; lower heat slightly if they brown too quickly. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Serve

Let samosas rest 2–3 minutes to crisp, then serve warm with chutney (mint or tamarind) or yogurt dip.