Veggie Samosas
Submitted by karenseek
Crispy vegetarian samosas with a spiced potato and pea filling, cumin and chili folded into golden fried pastry cones. The classic Indian snack, served hot with chutney or ketchup.
YIELD
14 servingsPREP
30 minCOOK
15 minREADY
45 minCrispy on the outside, soft and spiced within, samosas are one of Indian cuisine’s most beloved snacks, and making them at home is simpler than the pleated cones suggest.
The filling is humble comfort: boiled potatoes and peas tossed in oil bloomed with cumin seed, then seasoned with chili powder, black pepper, and a handful of fresh cilantro.
The dough is just flour, oil, salt, and water kneaded into a soft, rollable pastry. You roll it thin, cut it in half, and shape each piece into a cone, sealing the seam with water before filling and sealing the top.
A deep fry at medium heat is what gives samosas their signature shatter-crisp, golden shell.
Short on time? The recipe offers a shortcut: use egg roll wrappers or tortillas with the same filling.
Serve them piping hot with a cool chutney or ketchup for dipping.
Chef Tips
- Seal the cone seams firmly with water so the samosas don’t burst open in the hot oil.
- Fry at medium, not high, heat; too hot and the outside browns before the pastry cooks through.
- Let the filling cool before stuffing so it doesn’t soften the dough and make sealing tricky.
Variations
- Add minced ginger, garam masala, or chopped green chili to the filling for more authentic spice.
- Bake or air-fry brushed with oil for a lighter samosa.
- Stir in paneer, lentils, or carrots to vary the filling.
Ingredients
Directions
Making Dough: Add pinch of salt and oil to the flour, and mix it well.
Add water slowly to flour and knead well to make a soft dough.
Making Filling: Boil potatoes.
When tender, peel and cut into small pieces.
Boil peas and set aside.
Pluck cilantro leaves, wash, chop and set aside.
In skillet, heat oil.
Add cumin seed followed by potatoes and peas.
Add salt and pepper.
Mix well and let simmer for 5 minutes.
Let cool and add coriander (cilantro) leaves.
Making Samosas: Take a ball of dough and roll it round, flat and very thin like a tortilla.
Cut in half.
Bring the two ends of the straight end together in the form of a cone, and seal the end with water.
Put about 1 teaspoon of filling in the cone pocket and seal the top again with water.
Deep fry samosas in oil at medium heat until brown.
Serve with chutney or ketchup.
(You can use egg roll skins or flour tortillas instead of making dough and use the same filling. Make into any shape you want.)
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