A good vegetable samosa has a crisp, flaky shell and a spiced potato and pea filling. The secret to blistered, crunchy pastry is a stiff dough and frying at a gentle, steady heat. This recipe makes 12 samosas.
Prep: 40 minutes + 30 minutes resting | Cook: 30 minutes | Makes: 12
Ingredients
Dough
- 2 cups all-purpose flour
- 4 tbsp oil or ghee
- 1/2 tsp salt and 1/2 tsp ajwain (carom seeds, optional)
- About 1/3 cup cold water
Filling
- 3 medium potatoes, boiled and roughly crumbled
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tbsp grated ginger and 1 to 2 green chilies, chopped
- 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp amchur (dry mango powder)
- Salt, chopped cilantro, 1 tbsp oil
- Oil for frying
Method
- Mix the flour, salt, ajwain and oil until it looks like breadcrumbs. Add water gradually to form a stiff dough. Rest for 30 minutes.
- Heat 1 tbsp oil and add the cumin seeds. Add the ginger, chilies and peas for 2 minutes.
- Add the potatoes, spices and salt. Mix, cook 2 minutes, add cilantro and cool completely.
- Divide the dough into 6 balls. Roll each into an oval and cut in half to make two semicircles.
- Form each half into a cone, seal the edge with water, fill, then pinch the top closed.
- Fry in medium-low oil (about 160 to 170 C / 320 to 340 F) for 10 to 12 minutes, turning, until golden and crisp.
Tips
- Cool the filling first. Hot filling makes the dough soggy.
- If the oil is too hot, the shell browns before it cooks through.
- To bake instead, brush with oil and bake at 200 C (400 F) for 25 minutes.
Order it
Our menu includes vegetable samosas and chicken samosas, plus pakoras and platters that are popular for parties. See our catering page for event menus.
FAQ
Can I freeze samosas? Yes. Freeze them uncooked and fry from frozen on low heat.
What do you serve with samosas? Mint chutney and tamarind chutney.