Vegetable Samosa
Experience the irresistible charm of homemade Vegetable Samosas, a crispy and golden delight packed with spiced potato and green pea filling. This classic Indian snack recipe combines aromatic masalas like cumin, coriander, and garam masala with fresh cilantro and a hint of lemon juice to create a vibrant and savory filling, perfectly encased in a flaky, handmade pastry shell. Whether served as a party appetizer or enjoyed with a warm cup of chai, these samosas are deep-fried to perfection for that ultimate crunch. Customize the spice level to suit your palate, and pair them with tangy mint chutney or your favorite dipping sauce for an irresistible crowd-pleaser. Ideal for vegetarian food lovers and fans of authentic Indian cuisine looking for a flavorful treat that’s both easy to make and absolutely satisfying.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 0.5 cups Water
- 3 medium, peeled and diced Potatoes
- 0.5 cups Green peas
- 1 medium, finely chopped Onion
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 4 cups Oil for frying
Instructions
In a large mixing bowl, add all-purpose flour and salt. Mix well.
Add 3 tablespoons of vegetable oil to the flour and mix until the mixture resembles bread crumbs.
Gradually add water and knead to form a firm, yet smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
Meanwhile, add the diced potatoes to a pot of salted boiling water and cook until tender. Drain and set aside.
In a pan, heat 2 tablespoons of oil over medium heat.
Add the cumin seeds and allow them to crackle, then add the chopped onion. Sauté until the onion is translucent.
Stir in the grated ginger and chopped green chili, and sauté for another minute.
Add the cooked potatoes and green peas to the pan, followed by coriander powder, garam masala, and red chili powder. Mix well and sauté for another 5 minutes.
Turn off the heat and add chopped cilantro and lemon juice. Adjust salt to taste and let the mixture cool completely.
Divide the dough into equal portions (about 12 balls). Roll each ball into a 6-inch diameter circle and cut in half to create two semi-circles.
Take one semi-circle, fold it into a cone shape, and seal the edge using a little water.
Fill the cone with 2-3 teaspoons of the vegetable filling, then seal the top edges again using water.
Repeat with the remaining dough and filling.
Heat oil for frying in a deep pan over medium heat. The oil should be hot enough so that when you drop a small piece of dough, it rises to the surface quickly.
Carefully slide in the prepared samosas, a few at a time, and fry until golden brown and crispy, turning occasionally.
Remove samosas with a slotted spoon and drain on paper towels.
Serve hot with mint chutney or ketchup.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 225 mg | 5% | |
*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.
