Vegetable Samosa
These crispy, savory samosas are filled with a warmly spiced potato and pea mixture, encased in a perfectly golden, flaky crust. They make a delightful appetizer for any occasion, offering a taste of traditional Indian street food.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 269 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 2.5 cupall-purpose flour
- 0.5 tspcarom seed
- 0.5 tspsalt
- 0.25 cupvegetable oil
- 0.5 cupwater, as needed
filling
- 3 pcspotato, boiled, peeled, and mashed
- 0.5 cupgreen pea, frozen
- 2 tbspvegetable oil
- 1 tbspginger, grated
- 1 pcsgreen chili, finely chopped
- 0.5 tspcumin seed
- 1 tspcoriander powder
- 0.5 tspturmeric powder
- 0.5 tspgaram masala
- 0.75 tspsalt
- 2 tbspfresh cilantro, chopped
frying
- 4 cupvegetable oil, for frying
Equipment
damp cloth · slotted spoon · paper towels · large bowl · wire rack · pan
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, carom seed, and salt for the dough.
About 1 min
- 2
Add the vegetable oil to the dry ingredients and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
About 3 min
Cook’s note: This step is crucial for achieving a flaky crust.
- 3
Gradually add water, a little at a time, and knead the mixture to form a firm, smooth dough.
About 5 min
Cook’s note: The dough should be firm, not sticky. Avoid adding too much water.
- 4
Cover the dough with a damp cloth and let it rest for at least 30 minutes while you prepare the filling.
About 30 min
- 5
For the filling, heat the vegetable oil in a pan over medium heat.
About 1 min
- 6
Add the cumin seed and let them splutter for a few seconds.
About 1 min
- 7
Stir in the grated ginger and chopped green chili and sauté for about 30 seconds until fragrant.
About 1 min
- 8
Add the coriander powder, turmeric powder, and garam masala, stirring well to combine with the aromatics.
About 1 min
Cook’s note: Cook the spices briefly to release their flavors.
- 9
Add the frozen green peas and cook for 2-3 minutes, or until slightly softened.
About 3 min
- 10
Add the mashed potatoes and salt to the pan, mixing everything thoroughly to combine.
About 2 min
Cook’s note: Ensure the potatoes are well incorporated with the spices and peas.
- 11
Remove the filling from heat and stir in the fresh cilantro.
About 1 min
- 12
Let the filling cool completely before proceeding.
About 15 min
Cook’s note: Cool filling is easier to work with and prevents the dough from becoming soggy.
- 13
Divide the rested dough into 12 equal portions and roll each portion into an oval shape, about 6-7 inches long.
About 5 min
- 14
Cut each oval in half to create two semi-circles.
About 1 min
- 15
Take one semi-circle, moisten the straight edge with water, and fold it to form a cone shape, pressing the edges firmly to seal.
About 10 min
Cook’s note: Ensure a tight seal to prevent the filling from leaking during frying.
- 16
Fill the cone with the potato and pea mixture, leaving a little space at the top.
About 5 min
Cook’s note: Do not overfill the samosas.
- 17
Moisten the open edges of the cone with water and seal it to form a triangular samosa, pressing firmly.
About 10 min
Cook’s note: You can create a small pleat on one side to give it a classic samosa shape.
- 18
Repeat for all remaining dough and filling.
- 19
Heat the frying vegetable oil in a deep pan or pot over medium-low heat.
About 5 min
Cook’s note: The oil should not be too hot, or the samosas will brown too quickly on the outside and remain raw inside.
- 20
Carefully place a few samosas into the hot oil, ensuring not to overcrowd the pan.
About 1 min
- 21
Fry the samosas, turning occasionally, for 10-15 minutes, or until they are golden brown and crispy on all sides.
About 15 min
Cook’s note: Adjust heat as needed to maintain a consistent frying temperature.
- 22
Remove the fried samosas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 23
Serve hot with your favorite chutney or dipping sauce.
Per serving
Nutrition
- Calories
- 269.3kcal
- Protein
- 3.8g
- Carbs
- 27.5g
- Fat
- 16g
- Fibre
- 2g
- Sugar
- 0.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover samosas in an airtight container in the refrigerator.
Reheat in an oven at 180°C (350°F) for 10-15 minutes, or until heated through and crispy.