Vegetable Samosas
Crispy, golden, and bursting with flavor, these homemade Vegetable Samosas are a classic snack that brings the vibrant taste of Indian street food right to your kitchen! Made with a flaky, spiced dough and stuffed with a savory filling of tender potatoes, green peas, and aromatic spices like cumin, coriander, and turmeric, these samosas deliver a perfect balance of textures and flavors. The addition of fresh cilantro, tangy lemon juice, and a hint of heat from green chilies adds an irresistible depth to every bite. Perfectly fried to achieve their signature crispiness, these samosas are a fantastic appetizer or party treat. Pair them with tangy tamarind or cooling mint chutney for a truly authentic experience. With step-by-step instructions and beginner-friendly techniques, this recipe ensures you can master the art of making samosas from scratch with ease!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon carom seeds (ajwain)
- 4 tablespoons ghee
- 0.5 cup water
- 3 medium potatoes
- 0.5 cup green peas
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 tablespoon ginger, minced
- 2 small green chilies, finely chopped
- 1 tablespoon lemon juice
- 3 tablespoons fresh cilantro, chopped
- 3 cups oil for frying
Instructions
In a bowl, mix the all-purpose flour, 1 teaspoon salt, and carom seeds. Rub in the ghee with your fingers until the mixture resembles breadcrumbs.
Gradually add water, kneading to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Boil the potatoes in salted water until fork-tender, then peel and roughly mash them. Set aside.
Heat a pan over medium heat and toast the coriander and cumin seeds until aromatic. Crush them lightly.
In the same pan, add 2 tablespoons of oil. Once hot, add the ginger and green chilies, and cook for 1 minute.
Add the turmeric, ground coriander, and red chili powder. Cook for 30 seconds, then add the peas and cook until they are soft.
Mix in the crushed spices and mashed potatoes. Stir in the lemon juice, chopped cilantro, and season with salt to taste. Let the mixture cool.
Divide the dough into 6 equal portions. Roll each portion into a ball and then a thin oval shape. Cut each oval in half to form two semi-circles.
Shape each semi-circle into a cone and fill it with about 2 tablespoons of the potato mixture. Seal the edges with a little water to form a triangle.
Repeat this process with the remaining dough and filling.
Heat oil for frying in a deep pan over medium heat. Once hot, fry the samosas in batches until golden brown and crispy, about 4-5 minutes each batch.
Drain the samosas on paper towels to remove excess oil and serve hot with tamarind or mint chutney.
Nutrition Facts
Calories |
10087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1003.3 g | 1286% | |
| Saturated Fat | 143.4 g | 717% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 13.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3869 mg | 82% | |
*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.
