Vegetable Samosas

Name: Vegetable Samosas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
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)

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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

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

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

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

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

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

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

Serve hot with tamarind chutney or mint chutney.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Indian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How hot should the oil be for Vegetable Samosas?

For Vegetable Samosas, the frying oil is held at 325 F (about 165 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Vegetable Samosas is done?

Go by the cues in the method rather than the clock. Step 6: cook until deep golden brown and crispy all over.

What can I use instead of amchur in Vegetable Samosas?

The entry for Vegetable Samosas calls for 1/2 tsp dry mango powder (amchur) or 1 tsp lemon juice. In its place: Lemon or lime juice added at the end, about a teaspoon per half teaspoon of powder.

Is Vegetable Samosas spicy?

Moderately. The heat in Vegetable Samosas comes from 1 green chili (serrano or jalapeño), minced. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Vegetable Samosas keep?

Refrigerate what is left of Vegetable Samosas within two hours and eat it 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. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.