Vegetable Samosa Recipe

Make and rest dough

In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbs vegetable oil or ghee and rub it into the flour with fingertips until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Knead briefly (about 2–3 minutes) until smooth and firm but not sticky. Cover with a damp cloth and rest for 20–30 minutes.

After resting, knead quickly once more and divide dough into 8 equal portions. Keep them covered to prevent drying.

Prepare potatoes and peas

If using whole potatoes: place diced potatoes in a pot of salted water and simmer until just tender (8–10 minutes). Drain well. If using leftover mashed potatoes, ensure they are slightly coarse rather than completely smooth. If using frozen peas, blanch in boiling water for 1–2 minutes and drain.

Cook spices and combine filling

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they begin to sizzle and pop, add 1 finely chopped green chili and 1 tsp grated ginger; sauté 30 seconds until fragrant. Add turmeric, 1 tsp ground coriander, 1/2 tsp garam masala and 1/2 tsp red chili powder; toast spices 15–20 seconds. Add the drained potatoes and peas to the skillet and gently toss to coat with spices. Sprinkle 1 tsp salt and 1 tsp amchur (or 1 tsp lemon juice) and continue to cook 2–3 minutes, pressing lightly with the back of a spoon to break up larger potato pieces. Taste and adjust seasoning. Remove from heat and stir in 2 tbs chopped cilantro. Let the filling cool to warm (not hot) before filling samosas.

Roll and shape

Take one dough portion and roll it into a ball. Flatten slightly and roll into an oval about 6–7 inches long and 4–5 inches wide, about 1.5–2 mm thick. Using a sharp knife or pizza cutter, cut the oval in half lengthwise to form two semi-circles.

Make a cone from one semi-circle by bringing the straight edges together: fold one straight edge over the other to form a cone with a small open top. Seal the overlapping edge with a little oil. Alternatively, fold into a pouch leaving a small opening at the top for filling.

Fill and seal

Prepare a flour slurry by mixing 1 tsp flour with 1 tsp water to make a thick paste. Spoon about 2 tablespoons (or enough to fill without overstuffing) of the cooled filling into the cone. Dip your finger into the slurry and run a thin line along the inside edge of the open cone; pinch the open edge closed to form a triangular samosa. Ensure all seams are well sealed to prevent oil ingress. Repeat with remaining dough rounds and filling. You should get about 16 samosas (smaller) or 8 larger, depending on sizes.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches. Heat the oil over medium heat until it 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 steadily but not brown immediately.

Fry samosas

Fry samosas in batches of 3–4 (depending on pan size) so they have room to move. Hold them with a slotted spoon and gently slide into the oil seam-side down; after 30–45 seconds, turn them so they sit on their sides. Fry, turning occasionally, until evenly golden brown and crisp, about 5–8 minutes per batch. Maintain moderate heat — too hot will brown the exterior before the dough cooks, too cool will make them greasy. If needed, adjust heat between batches.

Remove samosas with a slotted spoon and drain on paper towels for 1–2 minutes. Keep warm in a low oven (200°F / 95°C) if cooking multiple batches.

Serve vegetable samosas hot with tamarind chutney, mint-cilantro chutney, or ketchup. They also pair well with a cup of chai. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.