Vegetable Samosa Recipe

Prepare dough

In a large mixing bowl combine 2 cups all-purpose flour, 2 tablespoons semolina, 1 tsp salt and 1 tsp ajwain (or cumin). Mix well. Add 3 tbsp ghee or oil and rub into the flour with fingertips until mixture resembles coarse crumbs.

Slowly add about 1/2 cup water, a few tablespoons at a time, and bring the mixture together to form a stiff but pliable dough. Do not over-hydrate—the dough should be firmer than bread dough so shells stay crisp.

Knead the dough for 2–3 minutes until smooth. Cover with a damp cloth and rest for 30 minutes at room temperature.

After resting, divide the dough into 8 equal portions (for medium samosas). Keep covered to prevent drying while you make the filling.

Prepare potatoes

If not already done, boil potatoes until tender, drain, cool, peel and coarsely mash. Measure about 3 cups mashed potatoes—some small chunks are fine for texture.

Heat 2 tbsp oil in a skillet over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When mustard seeds begin to pop, add 1 finely chopped green chili and 1 tsp grated ginger; sauté for 20–30 seconds until fragrant.

Add 1 cup green peas and sauté for 2–3 minutes until heated through. If using frozen peas, cook until thawed and tender.

Stir in 1/2 tsp turmeric, 1 tsp coriander powder and 1/2 tsp garam masala. Cook spices 30–45 seconds to bloom their flavor.

Add the mashed potatoes, 1 tsp salt, 1/2 tsp amchur (or 1 tsp lemon juice) and 2 tbsp chopped cilantro. Mix thoroughly to combine. Taste and adjust salt or tang.

Optional: Fold in 2 tbsp coarsely chopped roasted peanuts or cashews for crunch. Remove filling from heat and let it cool completely before stuffing (warm filling will make dough sticky).

Roll and shape

Lightly dust work surface with flour. Take one dough portion and roll into a smooth ball. Flatten and roll into an oval about 6–7 inches long and 4–5 inches wide, about 1/16–1/8 inch thick. Try to keep edges thinner than center.

Cut the oval in half lengthwise to form two semi-circles. Take one semi-circle, fold into a cone by bringing the straight edge corners together and sealing the overlapping edge with a little water (use finger dipped in water) to form a cone with an open top.

Fill the cone with 2–3 tablespoons of the cooled potato-pea filling, pressing gently so there are no large air pockets. Leave enough space at the top to seal.

Brush the open edges with water and pinch/seal carefully to form a triangular packet. Ensure all seams are tightly sealed to prevent oil ingress during frying. Repeat with remaining dough and filling. You should get about 12–16 medium samosas depending on size.

Fry samosas

Heat 2 cups oil in a deep, heavy-bottomed pan to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. Fry samosas in batches—not overcrowding—on medium heat to allow even cooking. Turn occasionally for uniform browning. Fry until golden brown and crisp, about 4–6 minutes per batch.

Use a slotted spoon to transfer fried samosas to a plate lined with paper towels to drain. Let cool 2–3 minutes before serving so filling sets and they stay crisp.

Arrange samosas on a platter with 1/2 cup tamarind chutney and 1/2 cup mint-coriander chutney in small bowls for dipping.

Serve warm as starters. Leftover samosas can be reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.