Veggie Samosa Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp fine semolina and 1 tsp salt until evenly combined.

Blend oil into flour

Add 3 tbsp vegetable oil to the flour mixture. Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs (pea-sized lumps).

Form dough

Gradually add about 1/2 cup warm water a few tablespoons at a time, mixing with your hand until a firm but slightly stiff dough forms. You may not need all the water—dough should be smooth, not sticky.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature. Resting relaxes gluten and makes rolling easier.

Par-cook potatoes and peas

If using raw potatoes, place diced potatoes in a saucepan, cover with water, add a pinch of salt, and simmer until just tender (about 8–10 minutes). Drain. If using leftover boiled potatoes, mash coarsely. If using frozen peas, blanch for 1–2 minutes in boiling water and drain.

Heat oil and temper

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sizzle and pop, add 1 finely chopped green chili, 1 tsp grated ginger and 1 small finely chopped onion. Sauté until the onion is soft and translucent, about 3–4 minutes.

Spice the mixture

Add 1/2 tsp ground coriander, 1/2 tsp garam masala and 1/4 tsp turmeric to the pan. Stir and cook 30 seconds to bloom the spices.

Combine potatoes and peas

Add the cooked potatoes and 1 cup green peas to the skillet. Break larger potato pieces with the back of a spoon and fold gently to combine with the spiced onion mixture. Cook for 3–4 minutes until heated through and flavors meld.

Season and finish

Season with 1 tsp salt and 1/2 tsp amchur (or 1/2 tsp lemon juice). Stir in 2 tbsp chopped fresh cilantro. Adjust seasoning to taste. Remove from heat and let the filling cool completely before assembling (about 15–20 minutes).

Prepare sealing slurry

Mix 2 tbsp all-purpose flour with 2 tbsp water to make a smooth paste (slurry) for sealing the samosas. Set aside.

Divide and roll dough

After resting, divide the dough into 8 equal portions (for medium samosas). Roll each portion into a smooth ball and flatten slightly.

Shape wrappers

On a lightly floured surface, roll each ball into an oval about 5–6 inches long and 3–4 mm thick. If needed, trim edges to get a neat oval.

Cut into halves

Using a knife or pastry cutter, cut each oval in half lengthwise to make two semicircles.

Form cone

Take one semicircle with the straight edge nearest you. Fold the straight edge into a cone shape by bringing the two ends together, overlapping slightly, and pressing to seal along the long edge using a little slurry on the inside edge. You should have a small open cone.

Fill cone and seal

Spoon roughly 2–3 tablespoons of the cooled potato-pea filling into the cone (enough to fill but not overstuff). Dip your finger into the slurry and wet the open edge, then fold and press to seal the samosa into a triangular packet. Ensure there are no open gaps.

Repeat

Repeat forming and filling cones with remaining dough and filling. Place assembled samosas on a tray, seam-side down.

Heat oil for frying

Pour 3 cups vegetable oil into a deep, heavy-bottomed pan or deep-fryer and heat over medium heat. Test oil by dropping a small piece of dough—if it sizzles and rises gently, oil is ready (about 350°F / 175°C).

Fry samosas

Carefully slide 3–4 samosas into the hot oil without crowding. Fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes. Adjust heat to maintain consistent frying temperature so samosas cook through without burning.

Drain

Use a slotted spoon to remove samosas and drain on paper towels or a wire rack. Let cool for a few minutes before serving so filling firms and the pastry crispens.

Serve

Serve warm with tamarind chutney, mint-cilantro chutney, or ketchup as desired.