Vegetable samosa. Make your favorite Indian appetizer at home with this easy recipe. Featuring the classic spiced potato filling in crispy pastry, these are totally made from scratch and addictingly delicious. A simple dip of tomato sauce (ketchup) or coriander (cilantro) chutney finishes the dish.
We are all familiar with the classic vegetable parcels (also called samosa) as a super crispy snack filled with addicting spiced veggie filling. But do you also know that these cute parcels are super easy to make at home? And yes, from scratch – the pastry, filling and everything in between.
Here’s a definitive guide to samosa including all the necessary tips to make the authentic version of these delicious veggie parcels. And I’m going to make the very classic vegetable samosa loaded with spiced potatoes and green peas.
Crispy, Flaky Samosa Wrappers
Flour, ghee and spices make the base of this crispy pastry. The first step is to mix the flour with melted ghee, butter or oil. Make sure you get a “breadcrumbs“ like texture. This texture is really important to get the best crispy pastry. You will also need to add some carom seeds and a pinch of salt to season the dough. Once you get the breadcrumb texture, add a splash of chilled water to create tight dough. Again, it’s important that the dough is not soft.
Knead this dough for about 5-6 minutes and cover with a damp tea towel. At this stage, rest this dough for 30 minutes. You’ll then need to divide the dough into small balls, roll out into an oval shape and cut in halves.
Spiced Potato Filling For Vegetable Samosa
To make the filling, you will need to cook the potatoes separately. I have used frozen green peas in this recipe, but with fresh or dried ones, make sure you cook them separately. Next up, cook these vegetables in delectable spices.
To do this, fry a few cumin seeds in hot oil and sauté minced fresh ginger. You will also need to add a few ground spices like cumin, fennel, garam masala, red chili powder and amchur or dried mango powder. A pinch of asafetida elevates the flavor of the potatoes.
Now it’s time to add in potatoes, green peas, coriander (cilantro) leaves and dried fenugreek leaves. Mash the potatoes lightly. Make sure you cook this mixture completely before adding to the vegetable samosa wrappers.
How To Fold Samosa Wrappers
Don’t forget to check out the detailed video on folding the samosa wrappers. The basic idea to create a triangle shaped pouch to add the potato filling. Make sure you seal the wrappers properly.
Finally, deep fry the vegetable samosas. If you want to bake the samosas, check out this recipe.
Dip the fried samosas in tomato sauce (ketchup) or green chutney to create the ultimate flavor explosion in your mouth.
More Samosa Recipes:
- Butter Chicken Samosa
- Egg Samosa
- Crispy Baked Samosa
- Keema Samosa | Minced Meat Samosa
- Samosadilla | Samosa Quesadilla
- Samosa Chaat | Indian Street Food
- Samosa Stuffed French Bread
Yield: 12 samosas
Vegetable Samosa | Video
Crispy triangular pastry loaded with spiced potatoes and green peas!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
Samosa filling:
- 4 potatoes, peeled and cut into large cubes
- 1 tablespoon oil or ghee
- 1/2 teaspoon cumin seeds
- 1-inch fresh ginger, peeled and minced
- 2 green chilies, minced
- 1/2 teaspoon ground cumin (cumin powder)
- 1/2 teaspoon ground fennel (fennel powder)
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon amchur (dried mango) powder
- A pinch of asafetida
- 1/2 cup green peas (I used frozen)
- 2 tablespoons chopped coriander (cilantro) leaves
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
Samosa wrappers:
- 2 cups all purpose (plain) flour
- 1 teaspoon carom seeds
- 3/4 teaspoon salt
- 3 tablespoons melted ghee
- 1/4 cup chilled water
Other ingredients:
- Water, to seal the samosas
- Oil, for deep frying
- Tomato sauce (ketchup), to serve
- Coriander (cilantro) chutney, to serve
- Tamarind chutney, to serve
Instructions
Samosa filling:
- Bring a large pot of water to boil. Add potatoes. Cook for 6-7 minutes or until tender. Drain. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds. Sauté, stirring, for 30 seconds.
- Add ginger and green chilies. Sauté, stirring, for 1 minute or until fragrant.
- Add ground cumin, ground fennel, garam masala, red chili powder, amchur powder and asafetida. Sauté, stirring, for 1 minute or until aromatic.
- Add green peas. Stir to combine. Cook, stirring occasionally, for 2 minutes.
- Add potatoes. Using a potato masher or spoon, mash lightly.
- Add coriander (cilantro) leaves and kasuri methi (dried fenugreek leaves). Season with salt. Stir to combine. Cook, stirring occasionally, for 2 minutes.
- Remove from heat. Cool completely.
Samosa wrappers:
- Place flour in a large bowl.
- Add carom seeds, salt and melted ghee.
- Using your fingertips or a pastry blender, blend ghee with flour until the mixture resembles breadcrumbs.
- Add water, little by little, to make tight dough.
- Turn the dough onto a lightly floured surface and knead for 5 minutes.
- Cover with damp tea towel and rest for 30 minutes.
- Knead again for 3 minutes.
- Divide the dough into 6 equal portions. Form 6 balls.
Fold samosa:
- Working with one dough ball at a time, roll out into an oval shape with a thickness of 3 mm. It should neither be too thick nor too thin.
- Cut the rolled dough ball into two semi-circles.
- Brush the straight edge of semi-circle with a little water and fold to make a triangle. Press firmly to seal the edges. Now you will get a pastry cone.
- Place the cone between your thumb and index finger.
- Place potato filling in the cone leaving about 1 cm between the filling and the edge of the cone.
- Using your fingers, moisten the edge of the dough cone with a little water.
- Make a small fold on the longer side of the cone and pinch the edges with your fingers to seal the two edges of the cone together. Repeat with remaining dough.
Fry samosas:
- Heat oil over medium heat in a large pan.
- Add samosas, in batches, and fry until golden.
- Drain on an absorbent towel. Serve with your favorite dip or chutney.
Make Samosa in Air Fryer:
Preheat air fryer to 350 F / 180 C. Brush the samosas generously with oil. Place them in air fryer basket and air fry for 12-15 minutes or until evenly golden brown.
Notes
- Amchur powder is easily available from Indian grocery stores. It can also be substituted with chat masala or lemon juice
- Carom seeds are also available from Indian grocery stores but can be substituted with cumin seeds if you like
- Ghee in dough can be substituted with melted butter or oil
- Do not use flour or oil to roll out the dough
- Deep fry samosas over medium heat
- Customize these samosas with your favorite filling
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 378Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 26mgSodium 572mgCarbohydrates 53gFiber 7gSugar 6gProtein 7g
The nutritional data is for information purposes only
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