East Indian Vegetable Samosa Pastries
Indulge in the irresistible flavors of East Indian Vegetable Samosa Pastries, a classic and savory snack that’s perfect for parties, teatime, or as an appetizer. These crispy pastries are crafted with a flaky, golden dough encasing a spiced medley of potatoes, carrots, and green peas, infused with aromatic ginger, garlic, and Indian spices like garam masala, turmeric, and cumin. The homemade dough comes together with ease, while the filling delivers a vibrant burst of flavor with fresh cilantro and a hint of zesty lemon juice. Deep-fried to perfection, these samosas achieve a delightful crunch that pairs beautifully with your favorite tangy chutneys or dipping sauces. Ready in just over an hour and serving up to 15 pieces, this recipe is your go-to for authentic Indian street food right in your own kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 6 tablespoons Cold water
- 2 medium Potatoes (peeled and diced)
- 1 large Carrots (diced)
- 1 cup Green peas (frozen or fresh)
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped)
- 3 cups Cooking oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, kneading the mixture into a firm yet pliable dough. Cover the dough with a damp cloth and set aside for 20 minutes.
Boil the diced potatoes and carrots in a saucepan of salted water until tender, about 8–10 minutes. Add the green peas during the last 2 minutes. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the grated ginger and minced garlic, cooking for another 1–2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Stir well to toast the spices for 1 minute.
Mix in the boiled vegetables and cook for 2–3 minutes, mashing slightly with a spatula. Season with salt to taste, then stir in the lemon juice and chopped cilantro. Remove from heat and let the filling cool completely.
Divide the dough into 15 equal portions and roll each portion into a ball. Flatten into a thin, oval-shaped disc approximately 6 inches long.
Cut each oval disc lengthwise into two halves. Fold one half into a cone shape, sealing the edges with a small amount of water.
Fill the cone with a spoonful of the vegetable mixture. Pinch and seal the open edge tightly to close the samosa. Repeat with the remaining dough and filling.
Heat the cooking oil in a deep skillet or heavy-bottomed pot over medium heat. Once the oil reaches 350°F (180°C), fry the samosas in batches until golden brown and crisp, about 3–4 minutes per side.
Transfer the fried samosas to a paper towel-lined plate to drain excess oil.
Serve warm with chutney or dipping sauce of your choice.
Nutrition Facts
Calories |
8154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 767.1 g | 983% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 22.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2574 mg | 55% | |
*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.
