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Vegetable Samosas

Vegetable samosas are crispy, golden pockets filled with a seasoned mixture of potatoes, peas, and carrots. They are deep-fried until crunchy and flaky, creating a delightful contrast between the spicy filling and crunchy shell. Perfect as a snack or appetizer, they showcase a harmony of textures and warming spices in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups potatoes, peeled and diced starchy variety preferred
  • ½ cup peas, frozen or fresh defrosted if frozen
  • ½ cup carrots, grated finely grated for even texture
  • 1 tsp cumin seeds for aroma
  • 1 tsp ground coriander warm, citrusy flavor
  • 1 tsp lemon juice brightens the filling
  • 1 tbsp oil for cooking filling
  • 1 pack store-bought pastry dough or spring roll wrappers cut into 4-inch circles
  • neutral oil for frying vegetable, ghee, or canola oil
  • water for sealing water to moisten edges

Equipment

  • Deep-fryer or heavy-bottomed pot
  • Thermometer
  • Slotted spoon
  • Rolling pin
  • Knife or cutter

Method
 

  1. Start by boiling the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside to cool slightly, which makes them easier to mash and mix.
  2. While the potatoes cook, heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds—listen for a gentle crackle and smell the warm aroma filling your kitchen.
  3. Add the cooked potatoes, grated carrots, and peas to the pan. Stir well, breaking up the potatoes slightly and mixing everything evenly. Cook for about 5-7 minutes until the vegetables are heated through and the mixture looks slightly dry.
  4. Stir in ground coriander, salt to taste, and a squeeze of lemon juice. Mix thoroughly and cook for another minute. Remove from heat and let the filling cool enough to handle comfortably.
  5. Roll out your pastry dough on a floured surface to about 1/8 inch thickness. Use a 4-inch diameter cutter to cut out circles, stacking them with a little flour to prevent sticking.
  6. Place a heaping teaspoon of filling in the center of each dough circle. Moisten the edges with a little water using your finger, then fold the dough over the filling to form a semi-circle. Pinch the edges firmly to seal, pressing out any air bubbles.
  7. Heat oil in your deep-fryer or heavy-bottomed pot to 180°C (356°F). Carefully lower a few samosas at a time into the hot oil, avoiding overcrowding. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
  8. Use a slotted spoon to lift the fried samosas out of the oil and drain on a wire rack or paper towels to remove excess oil. Repeat with the remaining samosas.
  9. Let the samosas rest for a couple of minutes to settle their crispness. Serve them hot with tangy chutney or yogurt on the side for dipping.

Notes

Ensure the oil temperature stays consistent for even frying. For extra flavor, brush with ghee after frying or add a pinch of garam masala to the filling. Freezing uncooked samosas allows for make-ahead snacks; fry from frozen for best results.