Curried Veggie Samosa
Delight your taste buds with these golden, crispy Curried Veggie Samosas—a mouthwatering blend of spices and vegetables wrapped in a flaky homemade pastry. Featuring tender potatoes, carrots, and peas infused with aromatic curry powder, garam masala, and turmeric, this recipe delivers bold, authentic flavors in every bite. The dough is made from scratch for a light, yet sturdy shell that perfectly cradles the spiced filling. Ideal for appetizers, snacks, or party platters, these samosas are fried to perfection for a satisfying crunch. Serve with tangy chutneys or dipping sauces for a flavorful experience that’s sure to impress. Whether you're a fan of Indian-inspired cuisine or exploring plant-based options, these vegetarian samosas are a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 0.5 cups Water
- 2 medium Potatoes
- 1 medium Carrot
- 0.5 cups Green peas
- 1 small Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
- 4 cups Oil for frying
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until crumbly.
Gradually add water to the mixture, kneading as you go, until a firm dough forms. Cover and let it rest for 20 minutes.
Peel and dice the potatoes and carrot into small cubes. Boil them until tender, then drain and set aside. Blanch the green peas for 2 minutes if using fresh peas.
Finely chop the onion, garlic, and cilantro. Grate the ginger.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the onions and cook until translucent, about 3 minutes.
Stir in the garlic, ginger, curry powder, garam masala, turmeric, and chili powder. Cook for another 2 minutes until aromatic.
Add the cooked potatoes, carrots, and peas to the pan. Mix well to coat the vegetables with the spices. Cook for 3-4 minutes.
Add lemon juice and fresh cilantro. Mix thoroughly and remove the mixture from the heat. Allow the filling to cool completely.
Divide the dough into 6 equal portions. Roll each portion into a thin circle, about 6 inches in diameter. Cut the circle in half to create two semicircles.
Take one semicircle and form a cone shape by overlapping the straight edges. Seal the edges with a bit of water.
Fill the cone with the vegetable filling, leaving a little space at the top. Seal the open edge by pinching it shut and folding it over. Repeat with the remaining dough and filling.
Heat the oil for frying in a deep pan over medium heat. Once the oil is hot, fry the samosas in batches until they are golden brown and crispy, about 3-5 minutes per batch.
Remove the samosas and drain them on a paper towel-lined plate. Serve hot with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
