Print

Vegetable Samosas Recipe

Print Recipe

★★★★

3.9 from 86 reviews

Crispy and flavorful Vegetable Samosas filled with a spiced mixture of mashed potatoes and mixed vegetables, perfect as a snack or appetizer. These samosas have a flaky dough exterior and a savory, aromatic filling seasoned with traditional Indian spices.

Ingredients

Scale

Dough:

  • 2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 0.5 teaspoon salt
  • Water as needed for dough

Filling:

  • 2 medium potatoes, boiled and mashed
  • 1 cup mixed vegetables (peas, carrots, and corn), boiled
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Frying:

  • 2 tablespoons ghee or oil (for frying)
  • Oil for deep frying (quantity as needed)

Instructions

  1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil. Mix well until crumbly. Gradually add water, little by little, kneading until you have a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the Filling: In a large skillet, heat ghee or oil over medium heat. Add cumin seeds and sauté until they start to splutter. Then, add the boiled potatoes and mixed vegetables.
  3. Spice it Up: Stir in garam masala, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes to allow the spices to infuse. Remove from heat and let it cool. Add chopped coriander leaves and combine the mixture.
  4. Shape the Samosas: Divide the rested dough into small balls. Roll each ball into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, and with a little water, seal the curved edge to create a cone shape, pinching the edges together to ensure it’s well-sealed.
  5. Fill and Seal: Open the cone and add about 1-2 tablespoons of the vegetable filling. Seal the top edge by moistening it with a bit of water and pinching together to secure the filling inside.
  6. Fry the Samosas: In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the samosas in batches, frying them until golden brown and crispy on all sides (about 3-4 minutes). Be sure not to overcrowd the pan.
  7. Drain and Serve: Remove and place the samosas on paper towels to drain excess oil. Serve hot with chutney or yogurt sauce for dipping.

Notes

  • Ensure the dough is firm but pliable to get perfectly shaped samosas.
  • Do not overcrowd the frying pan to maintain oil temperature and achieve even frying.
  • Adjust the spice level by modifying red chili powder according to your preference.
  • For a healthier option, samosas can be baked, but frying provides the traditional crispy texture.
  • Leftover samosas can be reheated in an oven to maintain crispiness.

Keywords: Vegetable samosas, Indian snack, potato samosas, spiced samosas, vegetarian appetizer, fried pastry

Find it online: https://foodiecara.com/vegetable-samosas-recipe/