Vegetable Samosa Recipe

Why You’ll Love This Recipe

This vegetable samosa recipe gives you a perfectly flaky outer layer and a deliciously spiced filling. It’s a great make-ahead snack, freezer-friendly, and perfect for entertaining guests or enjoying with a cup of chai. The filling can be easily customized with your favorite vegetables, and the homemade dough makes them extra crispy and authentic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Carom seeds (ajwain)
• Salt
• Oil or ghee
• Water

For the filling:

• Boiled and mashed potatoes
• Green peas (fresh or frozen)
• Chopped green chilies (optional)
• Grated ginger
• Cumin seeds
• Coriander powder
• Garam masala
• Turmeric powder
• Red chili powder
• Amchur (dry mango powder) or lemon juice
• Salt
• Oil
• Fresh coriander leaves (chopped)

For frying:

• Oil (for deep frying)

Directions

Prepare the dough:

1. In a bowl, mix flour, salt, and carom seeds.
2. Add oil or ghee and rub it into the flour until crumbly.
3. Gradually add water and knead into a stiff dough.
4. Cover and rest the dough for 30 minutes.

Prepare the filling:

1. Heat oil in a pan and add cumin seeds.
2. Add ginger and green chilies, sauté briefly.
3. Add green peas and cook for 2–3 minutes.
4. Add mashed potatoes, turmeric, red chili powder, coriander powder, garam masala, amchur, and salt.
5. Mix well and cook for a few minutes until everything is combined.
6. Add fresh coriander leaves and let the filling cool completely.

Assemble the samosas:

1. Divide dough into equal lemon-sized balls and roll each into an oval shape.
2. Cut each oval in half to make two semi-circles.
3. Shape each semi-circle into a cone, sealing the edges with water.
4. Fill the cone with the potato mixture and seal the open edge tightly.
5. Repeat for the remaining dough and filling.

Fry the samosas:

1. Heat oil in a deep pan on medium-low heat.
2. Fry samosas in batches until golden brown and crisp.
3. Drain on paper towels and serve hot.

Servings and timing

This recipe makes about 10–12 medium-sized samosas.
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 25 minutes
Total time: 1 hour 25 minutes

Variations

• Add finely chopped carrots, beans, or corn for more veggie variety.
• Use sweet potatoes for a unique twist.
• Add crumbled paneer for a richer filling.
• Make mini samosas for bite-sized party snacks.
• Air-fry or bake for a healthier version.

Storage/Reheating

Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes until crispy.
To freeze: Assemble uncooked samosas and freeze them on a tray. Transfer to freezer bags and store for up to 2 months. Fry directly from frozen—no need to thaw.

FAQs

Can I bake samosas instead of frying?

Yes, brush with oil and bake at 400°F (200°C) for 25–30 minutes, flipping once halfway through.

Why is my samosa crust not crispy?

Ensure the dough is stiff and the samosas are fried on medium-low heat for maximum crispiness.

What is the best flour for samosa dough?

All-purpose flour is traditional and gives the best flaky texture.

Can I use store-bought wrappers?

Yes, you can use spring roll wrappers or pastry sheets for quicker prep, but the texture will differ.

What dipping sauce goes well with samosas?

Tamarind chutney, green chutney, or plain ketchup are all great choices.

Can I make samosa dough ahead of time?

Yes, you can prepare the dough a day in advance and store it covered in the fridge.

How do I prevent the filling from getting soggy?

Let the cooked filling cool completely before stuffing, and don’t over-moisten it.

Are samosas vegan?

Yes, this recipe is naturally vegan if you use oil instead of ghee.

Can I freeze cooked samosas?

Yes, cooked samosas can be frozen and reheated in the oven for 10–12 minutes at 375°F (190°C).

What oil is best for frying samosas?

Use any neutral oil with a high smoke point like vegetable, sunflower, or canola oil.

Conclusion

Vegetable samosas are a classic Indian snack loved by all for their crunchy exterior and spiced veggie filling. Whether you’re making them for a party or craving a savory treat, this homemade recipe delivers authentic flavor and texture. Try it once, and it’s sure to become a regular favorite in your kitchen.

Vegetable Samosa Recipe

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Vegetable samosas are crispy, deep-fried Indian pastries filled with a spiced mix of potatoes, peas, and herbs. These iconic snacks are perfect for tea-time, parties, or festive occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10–12 samosas
• Category: Snack
• Method: Deep Frying
• Cuisine: Indian
• Diet: Vegan

Ingredients

• For the dough:
• 2 cups all-purpose flour
• 1 tsp carom seeds (ajwain)
• 1/2 tsp salt
• 4 tbsp oil or ghee
• Water, as needed to knead
• For the filling:
• 3–4 medium potatoes, boiled and mashed
• 1/2 cup green peas (fresh or frozen)
• 1–2 green chilies, chopped (optional)
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp amchur powder or 1 tsp lemon juice
• Salt to taste
• 1 tbsp oil
• 2 tbsp fresh coriander leaves, chopped
• For frying:
• Oil for deep frying

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Instructions

1. Prepare the dough: In a mixing bowl, combine flour, carom seeds, and salt. Add oil or ghee and rub into the flour until it resembles breadcrumbs. Gradually add water and knead into a firm dough. Cover and rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan, add cumin seeds, then ginger and green chilies. Add peas and cook for 2–3 minutes. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt. Mix well and cook for a few minutes. Stir in chopped coriander. Let the mixture cool.
3. Shape the samosas: Divide dough into lemon-sized balls. Roll into ovals and cut in half to make two semi-circles. Form a cone with each semi-circle, sealing edges with water. Fill with potato mixture and seal the top edge tightly.
4. Fry: Heat oil in a deep pan on medium-low heat. Fry samosas in batches until golden and crispy. Drain on paper towels.
5. Serve hot with chutney or ketchup.

Notes

• Keep dough stiff for a crispy crust.
• Rest the dough to relax gluten and improve texture.
• Let filling cool before stuffing to prevent soggy pastry.
• Fry on medium-low heat to ensure even cooking and crispiness.
• Seal edges well to avoid bursting during frying.

Nutrition

• Serving Size: 1 samosa
• Calories: 180
• Sugar: 1g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg