Vegetable Samosa Recipe
Potatoes and peas covered with thin pastry and deep-fried.
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Ingredients
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Samosa Filling
Dough / Pastry
For Frying + Finishing
Method
Samosa Filling
- 1
- 2
Prepare spices and peas
While potatoes cook, heat 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and mustard seeds, and fry until they begin to pop (20–30 seconds). Add chopped green chili, grated ginger and minced garlic and sauté 30–45 seconds until aromatic.
- 3
Combine filling
Add turmeric, ground coriander and salt to the skillet and stir for 10 seconds. Add the thawed peas and cook 2–3 minutes until bright and tender. Add the drained/cooked potatoes and gently toss to combine, breaking up larger potato pieces with the back of a spoon or spatula so filling is cohesive but still slightly chunky.
- 4
Season
Stir in garam masala, amchur (or lemon juice) and chopped cilantro. Taste and adjust salt or acidity. Remove from heat and allow the filling to cool completely (important so it won’t break the pastry).
Dough / Pastry
- 5
Make dough
In a mixing bowl combine all-purpose flour, 1/2 teaspoon salt and ajwain or cumin if using. Add 3 tablespoons oil or melted ghee and rub into the flour with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons oil (or melted ghee) and mix once more. Gradually add about 1/2 cup cold water, mixing until a firm, non-sticky dough forms. Knead briefly (about 1–2 minutes) to make a smooth dough. If too dry add up to 1–2 tablespoons more water.
- 6
Rest dough
Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.
- 7
Divide and roll
After resting, divide dough into 8 equal portions (for medium samosas) or 10–12 for smaller ones. Keep portions covered to prevent drying. Take one portion and roll into a smooth ball, then flatten and roll into a 5–6 inch (12–15 cm) circle or oval about 1.5–2 mm thick.
- 8
Form pockets
Cut the rolled circle in half to form two semi-circles. Take one semi-circle with the straight edge facing you. Brush the straight edge with a little water or a paste of flour + water. Fold the semi-circle into a cone by bringing the straight edges together and overlapping slightly to seal; press to close the seam. Ensure the cone’s bottom is closed or pinched; trim any excess dough if needed. Repeat with remaining dough.
Assembly + Frying
- 9
Fill cones
Hold a prepared cone open with one hand and spoon 2–3 tablespoons of cooled potato-pea filling into it (enough to fill the cone without over-stretching). Do not overfill. Brush the open edge with a little water or the flour paste and fold/seal the open edge to form a triangular or teardrop-shaped samosa. Use your fingers to press and ensure a tight seam. Repeat for remaining cones and filling.
- 10
Prepare oil
Pour oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat oil over medium heat to 170–180°C (340–355°F). If you don’t have a thermometer, test by dropping a small piece of dough: it should sizzle and slowly rise to the surface without browning immediately.
- 11
Fry samosas
Working in batches (do not overcrowd), gently lower samosas into hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes depending on size and oil temperature. Adjust heat as needed to maintain steady frying—too hot will brown quickly while leaving centers doughy.
- 12
Drain and rest
Use a slotted spoon to remove samosas and drain on a wire rack or paper towels. Let them rest 2–3 minutes — they will crisp further as they cool slightly. Keep finished samosas warm in a low oven (120°C / 250°F) on a rack while frying remaining batches.
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