Vegetable Samosa Recipe

Make dough

In a large bowl, combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp carom seeds (or cumin). Mix well. Add 2 tbs vegetable oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add about 1/2 cup cold water, mixing until a firm but pliable dough forms. Knead 3–4 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.

Prepare potatoes

If not already done, boil 2 medium potatoes until tender. Drain, cool slightly and roughly mash with a fork so there are small chunks rather than a paste. Measure about 2 cups mashed potatoes.

Cook peas (if needed)

If using frozen peas, blanch in boiling water for 1–2 minutes, drain and pat dry. If fresh, briefly cook until tender. Set aside 1/2 cup peas.

Temper spices and cook filling

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1/2 tsp mustard seeds; when they start to pop add 1/2 tsp cumin seeds and 1/8 tsp hing (if using). Sauté 10–15 seconds. Add 1 chopped green chili and 1 tsp grated ginger; sauté 20–30 seconds until fragrant. Add 1/2 tsp turmeric, 1 tsp ground coriander and 1/2 tsp garam masala; stir for 10 seconds to bloom the spices. Add the mashed potatoes and peas, 1/2 tsp salt, 1/2 tsp amchur or lemon juice. Mix thoroughly and cook 2–3 minutes to combine flavors and remove excess moisture. Taste and adjust salt or amchur. Stir in 2 tbs chopped cilantro and optional 2 tbs chopped roasted peanuts or sesame for crunch. Remove from heat and let filling cool completely before assembling (about 10–15 minutes).

Portion dough

Divide rested dough into 6 equal portions (for two large samosas, make 2 larger portions and use remaining for extra or smaller samosas). Roll each portion into a smooth ball. Keep covered with a damp cloth to prevent drying.

Roll and shape

Take one dough ball and roll into an oval about 6–7 inches long and 4–5 inches wide, roughly 2 mm thick. Cut the oval down the middle lengthwise to make two semi-ovals. Take one semi-oval with the straight edge towards you and form a cone by bringing the straight edges together and overlapping slightly; seal the edge using a slurry of 1 tsp flour and 1 tsp water brushed along the seam. Press seam to seal. Repeat to make cones from remaining dough pieces.

Fill cones

Spoon the cooled potato-pea filling into each cone, packing gently but not overfilling (about 2–3 tbs filling per medium cone; increase for larger cones). Leave a little space at the top for sealing. Dab the open edge with the flour slurry and press to seal tightly, ensuring no gaps.

Heat oil for frying

Pour 2 cups oil into a heavy-bottomed pot or deep skillet and heat over medium. Test oil temperature: a small piece of dough should sizzle and rise slowly; ideal frying temperature is 350–360°F (175–180°C). If you don't have a thermometer, keep flame at medium to avoid browning too quickly.

Fry samosas

Carefully slide 2–3 samosas into hot oil without crowding. Fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes depending on size and oil temperature. Adjust heat to maintain steady frying and prevent burning. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas.

Serve

Let samosas rest 2–3 minutes to crisp, then serve warm with chutney such as tamarind or mint-coriander, or ketchup. Store any leftovers in an airtight container and reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp.