Vegetable Samosa Recipe
Crispy, light and flaky pastry filled with seasoned potatoes and peas — a classic Indian starter.
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Ingredients
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Dough
Filling
Sealing Paste
Frying
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp salt, and 1/2 tsp carom or cumin seeds so ingredients are evenly distributed.
- 2
Incorporate fat
Add 3 tbsp oil or ghee to the flour. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs with some pea-sized crumbs remaining; this gives a flaky texture.
- 3
Begin kneading
Add 2 tbsp additional vegetable oil (optional step for extra crispness) and gradually add about 3/4 cup lukewarm water. Mix and knead to form a firm but pliable dough (not sticky). You may need +/- 1-2 tbsp water — add little by little.
- 4
Rest dough
Cover the dough with a damp cloth or plastic wrap and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
Filling
- 5
Prepare potatoes and peas
If not already done, boil potatoes until tender, drain, peel, and while still warm roughly mash or crumble them so they hold shape but are not completely smooth. Thaw frozen peas or blanch fresh peas for 2–3 minutes.
- 6
- 7
Sauté aromatics
Add 1 tsp finely chopped green chilies and 1 tsp grated ginger to the skillet. Sauté for 20–30 seconds until fragrant.
- 8
Cook spices and vegetables
Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala and 1/4 tsp red chili powder. Stir for 10 seconds to bloom the spices, then add the peas and cook 2–3 minutes until heated through.
- 9
- 10
Season and finish
Season with 1 tsp salt and 1/2 tsp amchur or lemon juice. Stir in 2 tbsp chopped cilantro. Taste and adjust salt or tang. Remove from heat and let the filling cool to room temperature before stuffing (important to prevent dough sogginess).
Shaping and Sealing
- 11
Prepare sealing paste
In a small bowl whisk 2 tbsp flour with 3 tbsp water to make a thick paste; set aside as glue for sealing samosas.
- 12
Portion dough
After dough has rested, divide it into 8 equal pieces (for medium-sized samosas). Keep pieces covered so they don't dry out.
- 13
Roll into discs
Take one dough ball and roll lightly between your palms into a smooth ball, then flatten with your fingers into an oval. Using a rolling pin, roll into a 5–6 inch diameter oval about 1.5–2 mm thick. Repeat for remaining dough.
- 14
Cut and form cones
Using a knife or bench scraper, cut each oval in half lengthwise to make two semi-circles. Take one semi-circle, hold curved edge facing you. Apply a little sealing paste along the straight edge, then bring the straight edges together to form a cone, overlapping slightly. Press edges to seal.
- 15
Fill cones
Open the cone and spoon 2–3 tablespoons of filling into the cone (depending on size) — do not overfill. Leave some space at the top for sealing.
- 16
Seal samosas
Brush sealing paste along the open edge and pinch together firmly to seal into a triangular samosa. Ensure there are no gaps. Repeat shaping and filling for all pieces.
Frying
- 17
Heat oil
Pour about 3–4 cups vegetable oil into a heavy-bottomed saucepan or kadai to a depth that will allow samosas to float (roughly 2–3 inches). Heat over medium heat until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should rise slowly and form bubbles without browning immediately.
- 18
Fry in batches
Gently slide 3–4 samosas into the oil without overcrowding. Maintain temperature around 325–350°F — adjust heat as needed. Fry, turning occasionally, for 6–8 minutes until they are golden brown and crisp on all sides. If too dark too fast, lower heat so they cook through without burning.
- 19
Drain
Use a slotted spoon to remove samosas and place them on a wire rack or paper towels to drain excess oil. Let them rest 2–3 minutes before serving so the pastry sets and filling finishes steaming.
- 20