Indulge in the quintessential Indian street food with these perfectly spiced, crispy vegetarian samosas. Featuring a savory filling of potatoes and green peas encased in a flaky, golden-brown pastry, these samosas are a delightful snack or appetizer. They are surprisingly easy to make and guaranteed to be a crowd-pleaser for any occasion.
Ingredients
- For the Dough:
- 2 cups (240g) all-purpose flour (maida)
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds (ajwain)
- 1/4 cup (60ml) vegetable oil or ghee (for shortening)
- 1/2 cup (120ml) cold water (or as needed)
- For the Filling:
- 3 large potatoes (about 500g), boiled, peeled, and roughly mashed
- 1/2 cup (75g) green peas (fresh or frozen)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1/2 inch ginger, grated or minced
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (optional, adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder (amchur)
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- For Frying:
- Vegetable oil, for deep frying
Instructions
- 1. Prepare the Dough: In a large bowl, combine flour, salt, and carom seeds. Add the 1/4 cup oil/ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead. Cover with a damp cloth and let it rest for at least 30 minutes.
- 2. Prepare the Filling: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies; sauté for 30 seconds until fragrant.
- 3. Add turmeric powder, coriander powder, red chili powder (if using), and sauté for another 30 seconds. Add the green peas and cook for 2-3 minutes until slightly tender (if using frozen, thaw first).
- 4. Add the roughly mashed potatoes to the pan. Season with salt, garam masala, and dry mango powder (amchur). Mix well, mashing gently to combine all ingredients. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry. Remove from heat and stir in the fresh coriander leaves. Let the filling cool completely.
- 5. Shape the Samosas: Divide the dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide, keeping it slightly thick.
- 6. Cut each oval in half lengthwise, creating two semi-circles. Take one semi-circle, moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone, pressing firmly to seal the seam.
- 7. Fill the Samosas: Hold the cone in your hand and spoon 1-2 tablespoons of the cooled potato filling inside, leaving some space at the top. Moisten the open edge of the cone with water. Gently press and pleat one side of the seam to create a flat base, then seal the entire edge, ensuring no gaps for the filling to escape.
- 8. Fry the Samosas: Heat vegetable oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should be hot enough to sizzle when a small piece of dough is dropped in, but not smoking hot. Carefully place a few samosas into the hot oil, ensuring not to overcrowd the pan.
- 9. Fry on medium-low heat, turning occasionally, for 15-20 minutes, or until the samosas are golden brown and crispy on all sides. The low heat is crucial for cooking the crust thoroughly and preventing bubbles. Remove with a slotted spoon and drain excess oil on paper towels.
- 10. Serve hot with green chutney, tamarind chutney, or ketchup.
Nutrition
Approximate per serving (2 samosas): 300-350 calories, 5-7g protein, 35-40g carbohydrates, 15-20g fat.
Expert Tips
For a flakier crust, ensure the oil/ghee is well incorporated into the flour for the dough. Do not over-knead the dough; a firm dough is key for crispy samosas. Always fry samosas on medium-low heat to ensure they cook evenly inside and develop a crisp, golden exterior without burning. You can prepare the filling a day in advance. For a healthier option, you can air-fry or bake them at 375°F (190°C) for 25-30 minutes, brushing with oil, though the texture will differ. Serve with a variety of chutneys for the best experience.
