Veggie Samosa Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 3 tablespoons vegetable oil (or melted ghee) and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add about 1/4 cup cold water, mixing with your hand until a firm but pliable dough forms. Do not over-hydrate. If sticky, add an extra teaspoon of flour. Knead lightly for 2 minutes to make smooth. Cover with a damp cloth and let rest for 20–30 minutes while you prepare the filling.

Prepare potatoes and vegetables

Bring a medium pot of salted water to a boil. Add the diced potatoes and cook until tender but not falling apart, 8–10 minutes. Drain and spread on a tray to cool slightly; you can gently mash large pieces so filling holds together but remains slightly chunky. If using fresh peas and carrot, steam or boil until tender; if using frozen peas, thaw and drain.

Cook spices and vegetables

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they sizzle and pop (about 20–30 seconds), add 1 chopped green chili and 1 tsp grated ginger and sauté 20–30 seconds until aromatic. Add the diced carrot and sauté 2–3 minutes until slightly tender.

Combine filling

Add the cooked potatoes and 3/4 cup peas to the skillet. Sprinkle in 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, 1 tsp salt, and 1/2 tsp amchur or lemon juice. Stir gently to combine and cook 2–3 minutes so flavors marry. Taste and adjust salt or lemon as needed. Remove from heat and stir in 2 tablespoons chopped fresh cilantro. Let the filling cool to near room temperature before assembling (about 10 minutes).

Prepare sealing paste

Mix 2 tablespoons flour with 2 teaspoons water to make a smooth thick paste. This will be used to seal samosa edges.

Divide dough

Divide the rested dough into 8 equal portions (for medium samosas). Roll each portion into a smooth ball and flatten slightly.

Roll and cut

On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide. Using a sharp knife or pizza cutter, cut the oval in half lengthwise to make two semi-circles from each rolled piece.

Form cones

Take one semi-circle with the straight edge facing you. Brush the straight edge lightly with the flour paste. Fold the straight edge over to form a cone, overlapping so the open end is at the top; press seam to seal. Ensure cone base is closed by pinching at the bottom.

Fill and seal

Hold the cone upright and spoon about 2 tablespoons (or enough to fill without overstuffing) of cooled filling into the cone. Dab the open edge with more flour paste and fold down to seal into a triangular parcel. Press edges firmly to ensure no gaps. Repeat to make 8 samosas. If you prefer smaller or larger samosas, adjust filling amount and count accordingly.

Heat oil

Pour 2 cups vegetable oil into a deep heavy-bottomed pan to a depth of 2–3 inches. Heat over medium heat to 350°F (175°C) or until a small piece of dough dropped in sizzles and rises slowly. Maintain medium heat so samosas cook through without burning exterior.

Fry samosas

Carefully slide 3–4 samosas at a time into the hot oil without overcrowding. Fry, turning occasionally, until they are golden brown and crisp on all sides, about 5–7 minutes per batch. Adjust heat as necessary — if browning too fast, lower heat to allow interior to cook. Use a slotted spoon to transfer cooked samosas to a paper-towel-lined tray to drain.

Serve

Let samosas rest 2–3 minutes, then serve warm with tamarind chutney, mint chutney, or ketchup. They also hold at room temperature for a few hours; re-crisp briefly in a 350°F (175°C) oven for 5–7 minutes if needed.