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Vegetable Samosas

Crispy triangular pastries filled with a fragrant spiced potato and pea mixture, pan-fried to golden perfection. A classic Indian street-food snack that is completely plant-based.

90 minHardServes 4230 cal/serving

IndianAppetizerStovetopVeganDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp carom seeds (ajwain) or cumin seeds
  • 1/2 tsp salt (for dough)
  • 4 tbsp neutral oil (for dough)
  • 8-9 tbsp cold water
  • 3 medium russet potatoes, peeled, boiled
  • 1/2 cup frozen peas, thawed
  • 2 tbsp neutral oil (for filling)
  • 1/2 tsp cumin seeds
  • 1 green chili (serrano or jalapeño), minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp dry mango powder (amchur) or 1 tsp lemon juice
  • 1/2 tsp salt (for filling)
  • 4 cups neutral oil (for frying)

Instructions

  1. 1

    Make the dough: combine 2 cups all-purpose flour, 1/2 tsp carom seeds (ajwain) or cumin seeds, and 1/2 tsp salt (for dough) in a bowl. Add 4 tbsp neutral oil (for dough) and rub into the flour until it resembles coarse crumbs. Add 8-9 tbsp cold water a tablespoon at a time, kneading until a firm (not sticky) dough forms. Cover and rest for 30 minutes.

  2. 2

    Make the filling: heat 2 tbsp neutral oil (for filling) in a skillet over medium heat. Add 1/2 tsp cumin seeds and let sizzle 30 seconds. Add 1 minced green chili (serrano or jalapeño) and 1 tsp grated fresh ginger; cook 1 minute.

  3. 3

    Add 1/2 cup thawed frozen peas and stir-fry 2 minutes. Crumble in the 3 medium peeled, boiled russet potatoes. Add 1/2 tsp garam masala, 1 tsp ground coriander, 1/2 tsp dry mango powder (amchur) or 1 tsp lemon juice, and 1/2 tsp salt (for filling). Mix well and cook 2 minutes. Remove from heat and cool.

  4. 4

    Divide the dough into equal balls. Roll each ball into an oval about 6 inches long and 4 inches wide. Cut in half to make two semicircles.

  5. 5

    Fold each semicircle into a cone shape, sealing the straight edge with a little water. Fill with 2 tablespoons of filling, press the top closed tightly, and crimp the edge to seal. Repeat with remaining dough and filling.

  6. 6

    Heat 4 cups neutral oil (for frying) in a deep heavy-bottomed pan or wok to 325°F (163°C). Fry the samosas in batches for 8-10 minutes, turning occasionally, until deep golden brown and crispy all over. Drain on paper towels.

  7. 7

    Serve hot with tamarind chutney or mint chutney.

Questions

Can I make Vegetable Samosas gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vegetable Samosas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Vegetable Samosas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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