Vegetable Samosas

5 from 8 votes

Samosas are a popular vegetarian Indian appetizer. This delicious Vegetable Samosa recipe is made with potatoes, peas and spices stuffed into a traditional samosa dough pocket. They are sure to become a favorite starter dish to all of your favorite Indian cuisines!

Prep Time1

Cook Time10

Total Time1 10

Course: Appetizers

Cuisine: Indian

Servings: samosas

Calories: 189kcal

Author: Lauren Harris

Ingredients

Samosa Dough

3 cups all purpose flour
1 1/2 teaspoons ajwain seeds
1 1/2 teaspoons salt
9-10 tablespoons ghee
10-12 tablespoons water

Samosa Filling

1 1/2 pounds potatoes
1 tablespoon vegetable oil
1 inch fresh ginger (peeled and grated OR 1/2 teaspoon ground ginger)
2 red chiles (seeded and minced OR 1/2 teaspoon cayenne pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon asafoetida
2 teaspoons amchur
3/4 cup peas
1/4 cup fresh cilantro (minced)

Instructions

Samosa Dough

Combine the flour, ajwain seeds and salt in a medium bowl.
3 cups all purpose flour, 1 1/2 teaspoons ajwain seeds, 1 1/2 teaspoons salt
Add the ghee and use your fingers to blend it into the flour mixture to create crumbs that stick together when pressed.
9-10 tablespoons ghee
Add the water, 1 tablespoon at a time, until the dough is firm, but moist.
10-12 tablespoons water
Cover with a damp paper towel and set aside for at least 30 minutes.

Samosa Filling

Fill a large pot with cold salted water and add the whole potatoes. The water should come to about an inch above the potatoes. Bring to a boil and cook until fork-tender, about 20-25 minutes.
1 1/2 pounds potatoes
Allow the potatoes to cool to the point that you can handle them without getting burned, then peel and roughly mash with a potato masher or fork. Set aside.
Heat the oil in a large skillet over medium heat.
1 tablespoon vegetable oil
Add the ginger, chilies, coriander and cumin. Cook for 1-2 minutes, stirring frequently.
1 inch fresh ginger, 2 red chiles, 1 teaspoon ground coriander, 1 teaspoon ground cumin
Mix in the potatoes, asofoetida, amchur and peas. Cook 2-3 minutes longer, then taste and adjust the seasoning as needed.
1/8 teaspoon asafoetida, 2 teaspoons amchur, 3/4 cup peas
Stir in the cilantro. Remove from the heat.
1/4 cup fresh cilantro
Divide the dough into 9 equal pieces and roll each one into a tight ball.
Roll the ball of dough out into a long oval shape, approximately 5×7-inches long and cut in half horizontally.
Place the dough with the curved edge facing away from you. Using your finger or a small brush, lightly dampen a vertical line down the center of the dough.
Fold the bottom two corners up to the center and press lightly where the dough has been dampened.
Dampen the top piece of dough and fold one side over, then the other and pinch closed. This part can be tricky. As long as the dough is closed and sealed, your samosas will be good!
Fill a deep skillet or a pot about 1/3 full with vegetable oil. Heat on medium-high.
Once hot, add the samosas, Fry for 3-4 minutes or until golden brown, then flip and cook on each side for an additional 3-4 minutes or until completely golden brown. You may have to work in batches.
Transfer to a paper tower-lined plate.
Serve with your favorite dipping sauces.

Notes

Tips and Techniques

If you’d rather not make your own dough, you can use spring or egg roll wrappers instead.
Boiling potatoes whole helps lock in nutrients and flavor. If you are short on time, you can peel and dice the potatoes before boiling.
Store leftover samosas in an airtight container in the refrigerator. Consume within 2-3 days for best results. The best way to reheat samosas is in an oven set at 350°F for about 5-10 minutes.

** Nutritional information is an estimate and may vary.

Nutrition