Simplified vegetable samosa recipe with easy folding technique and authentic taste. You can prepare the homemade samosa pastry and filling yourself and get that hot samosa bursting with flavors on your plate within 60 minutes.
This vegetable samosa will soon become your favorite snack, it will remind of the monsoon rain and has a chaat-like sweet, spicy, and tangy delight. Yeah! I mean a roller coaster of flavors packed in the crispy homemade samosa pastry.
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This vegetable samosa has variations in the filling. Some people prefer a filling with only potatoes, excluding peas and carrots.
These samosas are famous street food served in Pakistan and India. You’ll find them for sale on almost every corner. They’re basically lifesavers – perfect for unexpected guests, gatherings with friends, or simply a satisfying snack when hunger strikes.
I grew up enjoying them dipped in sweet and sour Imli chutney and green chutney – a truly divine combination.
Why try this recipe?
Basic ingredients: The ingredients are basic for the vegetable samosa recipe and the homemade pastry is fresh and rich.
Flavorful filling: Roasted spices, lemon juice, and minimal sugar make the filling so flavorful.
Firm dough: Pay attention when making dough, keep it firm. It will be slightly difficult to roll but firm is crisp.
Ingredients
Ingredients for dough/pastry
I’ve tried my best to bring the street-style flavor to my vegetable samosa recipe. To achieve this, you’ll need to make the flaky dough by mixing flour and water with seasonings.
- Flour: Use fresh flour and sift it to remove any lumps or tiny particles.
- Cumin: This recipe calls for cumin, but feel free to experiment with caraway seeds for a different flavor experience.
- Ghee: Feel free to substitute ghee with oil in this recipe.
- Salt: Make sure to season your dough well.
Ingredients for vegetable filling
For scrumptious vegetable filling, I’ve mainly used potatoes, peas, and carrots along with a few basic seasonings like chili powder, coriander seeds, and cumin.
- Potatoes: Wash boil and peel the potatoes.
- Peas: I have used frozen peas here you can use boiled ones as well.
- Carrots: Use red carrots for the best taste. Use frozen diced carrot or steam it or freeze your fresh carrot for a while. The fresh carrot takes too long to cook, so steamed or frozen carrots work best for this recipe.
- Onion: Use red or pink onions for the authentic flavor.
- Ginger, garlic, and chili: I’ve used freshly chopped ginger and garlic with green chili paste. You can use store-bought paste as well.
- Lemon juice: I’ve added lemon juice for a touch of tanginess You can substitute with amchoor powder, anar dana powder, or even some imli pulp.
- Ground spices/Seasonings: Basic spices like chili flakes, and turmeric are used in this recipe.
- Oil: Use vegetable or olive oil to fry.
How to make this?
Let’s begin making these satisfying vegetable samosas from scratch.
- Make the dough by mixing flour, cumin, oil, and salt. Stir it, and gradually add water. Knead the dough until fully combined. Make it a firm dough. Cover and rest it.
- In a pan fry ginger, garlic, and green chili paste. Let it sizzle, then add onions and sauté them until translucent.
- Next, add ground spices and stir for a minute until the spices are combined and toasted.
- Add peas and carrots to the pan, and stir fry for a few minutes.
- Then add potato, sugar, and cilantro to the pan. Mix well.
- Cover the pan with a lid and allow the filling to cook for 5-7 until the vegetables are soft and cooked through. Keep the heat low and stir at intervals as needed.
- Remove from heat. Now, with the help of a potato masher, mash the potato so the filling has a more homogenized masala-like texture. Do a taste test and adjust salt and spices if needed.
- Let the filling cool enough to handle, then divide the filling into 12 portions. Set aside.
- Divide the dough into 6 small balls of the same size.
- Roll out a dough portion into a circle on a flat surface. Cut the circle in half to form a 2 semi-circle. Place vegetable filling in the center of both semi-circles.
- Fold both sides of the dough over the filling in the center forming a triangle. Apply water along the edges of the dough to seal it. Then seal the bottom. Gently press the sealed ends to make sure it is secure. (Watch the video.) Repeat to make 12 samosas.
- Heat oil in a wok and deep fry vegetable samosas on medium until golden brown and crispy. The samosa will take 4-5 minutes to fry. So be patient and let the pastry turn nicely golden.
Serving
Most of the desi people serve this samosa as an afternoon snack with a cup of hot karak chai. Nothing can beat this combo!
Secondly, you can make these in mini vegetable samosas to serve as party appetizers. Couple it with more vegetarian recipes such as potato cheese balls, or batata vada for more variety. For non-veg options, chicken pakora, and chicken 65 are great pairs.
You can simply serve these samosas with homemade ketchup, green chutney, or imli chutney for both kids and adults to enjoy!
Expert Tips
This recipe has 3 key steps, so I’ve divided the tips accordingly.
Samosa Pastry
- The dough needed to firm. A softer dough will produce a thicker fluffy pastry that will be less crispy. And a soft dough will produce too many blisters on the pastry.
Vegetable Filling
- The potatoes should be boiled until absolutely tender. Do the inset knife test to be sure.
- The taste test is the key to filling as salt is variable in boiled potatoes.
- Make sure the pea and carrot are fully cooked and softened.
To fry
I know deep frying takes a lot of time and frying way before serving will make the samosa cold or soggy. If you want to serve these vegetable samosas fresh and hot. Consider using these techniques.
- Double Frying: You just half-fry them until they are lightly golden. Then fry it again right before serving until fully crispy and golden. This is the same double-frying technique that is used for french fries.
- Reheating: For this, just deep fry samosas in a wok to avoid last-minute kitchen chaos, you can either reheat them in an air fryer or pop them in the oven for 10 to 15 minutes.
- Fry on medium heat as too hot oil will form blisters on pastry. Increase heat toward the end of frying if needed to turn vegetable samosa crispy.
Storage
It’s best to refrigerate vegetable samosas, as they contain potatoes that can spoil at warmer temperatures. Avoid leaving them at room temperature for more than 4 hours. Refrigerated samosas will last for 2 to 3 days.
FAQS
While potato is the most common filling, samosas can also be filled with lentils, corn cheese, or ground meat.
Samosas are often served hot with chutney, a condiment that can be sweet, sour, or spicy. Common chutneys include tamarind chutney and green chutney.
Hungry for more vegetarian recipes? Try these!
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📖 Recipe
Vegetable Samosa
This vegetable samosa will soon become your favourite, it will remind of the monsoon rain and has a chaat like sweet, spicy and tangy delight.
Print Pin Rate
Servings : 12 samosa
Calories: 305kcal
Instructions
Samosa Pastry
Make the dough by mixing flour, cumin, oil, and salt. Stir it, and gradually add water to make it a firm dough. Cover and rest it.
Vegetable Filling
In a pan fry ginger, garlic, and green chili paste. Let it sizzle, then add onions and sauté them until translucent.
Next, add ingredients in the ground spices list and stir it for a minute then add peas and carrots to the pan. Stir fry for 2 minutes.
Then add potato, lemon juice, sugar, and cilantro to the pan. Mix well. Cover the pan with a lid and allow the filling to cook for 5-7 until the vegetables are soft and cooked through. Keep the heat low and stir at intervals as needed.
Remove from heat. Now, with the help of a potato masher, mash the potato so the filling has a more homogenised masala-like texture. Do a taste test and adjust salt and spices if needed.
Let the filling cool enough to handle, then divide the filling into 12 portions. Set aside.
Folding
Divide the dough into 6 small balls of the same size.
Roll out a dough portion into a circle on a flat surface. Cut the circle in half to form a 2 semi-circle. Place vegetable filling in the center of both semi-circles.
Apply water along the edges. Fold both sides of the dough over the filling in the center forming a triangle. Then seal the bottom flat surface as well. Firmly press the sealed ends to make sure it is secure. (Watch the video.)
Repeat to make 12 samosas.
Notes
- Cumin: Craway or ajwain is traditionally used in samosa as it also aids digestion, I used cumin to keep it simple.
- Ghee: Substitute ghee with oil in this recipe.
- Salt: As the potatoes are boiled in salty water, you’ll need to taste test the filling to make sure of enough seasoning.
- Potatoes: Wash boil and peel the potatoes.
- Peas: I have used frozen peas here you can use boiled ones as well. Avoid fresh peas as they will take too long to cook.
- Carrots: Use red carrots for the best taste. Use frozen diced carrot or steam it or freeze your fresh carrot for a while. The fresh carrot takes too long to cook, so steamed or frozen carrots work best for this recipe.
- Lemon juice: I’ve added lemon juice for a touch of tanginess You can substitute with amchoor powder, anar dana powder, or even some imli pulp.
- Oil: Use vegetable or olive oil to fry.
- Storage: It’s best to refrigerate samosas, as they contain potatoes which can spoil in warm climate. Avoid leaving them at room temperature for more than 4 hours. Refrigerated samosas will last for 2 to 3 days.
Nutrition Information
Serving: 1samosa ,Calories: 305kcal ,Carbohydrates: 41g ,Protein: 6g ,Fat: 13g ,Saturated Fat: 4g ,Polyunsaturated Fat: 2g ,Monounsaturated Fat: 6g ,Trans Fat: 0.02g ,Cholesterol: 16mg ,Sodium: 497mg ,Potassium: 109mg ,Fiber: 2g ,Sugar: 1g ,Vitamin A: 994IU ,Vitamin C: 4mg ,Calcium: 30mg ,Iron: 3mg
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