Veg Samosa (2 Pcs) Recipe
signature appetizer, delightfully crisp pastries filled with a savory blend of spiced potatoes, peas, and aromatic herbs. Each golden triangle bursts with flavors, delivering a satisfying crunch with every bite. Served with tangy tamarind and mint chutneys, it's the perfect way to kick-start your culinary journey.
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Ingredients
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Samosa Dough
Potato & Pea Filling
For Sealing & Frying
Chutneys (Serve)
Method
Samosa Dough
Make dough
In a mixing bowl combine 1 cup all-purpose flour and 1 tsp salt. Add 2 tbs vegetable oil and 1 tbs ghee; rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add 3 tbs ice-cold water, kneading just until a firm, smooth dough forms. Do not overwork. Cover with a damp cloth and rest for 20–30 minutes.
Potato & Pea Filling
Cook potatoes
Place diced potatoes in salted boiling water and cook until just tender (about 8–10 minutes). Drain well and spread on a tray to steam off excess moisture; cool slightly.
Prepare filling
Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds; when they begin to splutter, add 1 finely chopped green chili and 1 tsp grated ginger and sauté 30 seconds. Add cooked potatoes and 1 cup peas, breaking potatoes to a coarse texture with the back of a spoon. Stir in 1 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp amchur or lemon juice, 1 tsp salt and 1/4 tsp black pepper. Cook 3–4 minutes until flavors combine and any excess moisture evaporates. Remove from heat and fold in 2 tbs chopped cilantro. Taste and adjust seasoning. Let filling cool completely before using.
For Sealing & Frying
Prepare sealing paste
Mix 2 tsp flour with 1 tsp water to form a thick paste; set aside. This will act as glue to seal samosas.
Shape samosas (makes 2 samosas)
Divide rested dough into two equal portions. Roll each portion into a smooth ball, then flatten into an oval. Lightly dust with flour and roll each oval into a 6–7 inch diameter circle. Cut each circle in half to create two semi-circles. Take one semi-circle, hold the straight edge toward you and fold into a cone by bringing the straight edge corners together and overlapping slightly; seal the seam with a little flour paste. Fill the cone with half of the cooled potato-pea mixture (about 1/2 cup) and press the top edges together to form a triangle, sealing completely with more paste. Repeat with the second semi-circle and remaining filling. Ensure seams are tightly sealed and dough edges are smooth.
Fry samosas
Heat 1 cup vegetable oil in a deep saucepan or wok to 325–350°F (use medium heat). Test oil by dropping a small piece of dough; it should sizzle and slowly rise. Fry samosas in batches (do not overcrowd) turning occasionally, 5–7 minutes, until golden brown and crisp. Adjust heat as needed so samosas cook through without burning. Remove with a slotted spoon and drain on paper towels.