Vegetarian Samosa (6) Recipe
Deep fried crispy vegetable samosa puffs served with cucumber and sweet & sour sauce.
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.
Filling and Dough
Method
Preparation
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add water and knead until a smooth dough forms. Cover it with a damp cloth and set aside for 30 minutes.
- 2
Make the Filling
In a pan, heat a little oil and sauté the onions until translucent. Add ginger, green chili, cumin seeds, coriander powder, garam masala, and salt. Stir for a minute. Add the mashed potatoes and boiled peas, mix well, and cook for another 2-3 minutes. Remove from heat and let it cool.
- 3
Form the Samosas
Divide the dough into small balls. Roll each ball into a thin oval shape. Cut it in half to form two semicircles. Take one semicircle, apply water along the edge, and fold it into a cone shape. Seal the edge and fill with the potato-pea mixture. Seal the open edge by applying water and pressing it down.
- 4
Fry the Samosas
Heat oil in a deep frying pan. Once hot, carefully slide in the samosas in batches, frying until golden brown and crispy. Remove and drain on paper towels.
- 5
Serve
Serve hot with slices of cucumber and sweet & sour sauce.
