Vegetable Samosas Crispy Golden Pastry (Print View)
Crispy golden pastry shells filled with spiced potatoes, peas, and aromatic herbs for authentic Indian flavor.
# What You'll Need:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water, or as needed
→ For the Filling
05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas, fresh or frozen
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons fresh ginger, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt, to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon fresh lemon juice
→ For Frying
20 - Vegetable oil, for deep frying
# How to Make:
01 - Combine flour and salt in a mixing bowl. Add oil and rub into flour until mixture resembles coarse crumbs. Gradually add water while kneading to form a firm, smooth dough. Cover and let rest for 30 minutes.
02 - Boil diced potatoes until tender, approximately 10 minutes, then drain and set aside. Heat oil in a skillet over medium heat. Sauté onion, ginger, garlic, and green chili until onion softens. Add cumin, coriander, garam masala, turmeric, and chili powder; cook for 1 minute. Stir in potatoes and peas, season with salt, and cook for 3 to 4 minutes, lightly mashing some potatoes for texture. Remove from heat, fold in cilantro and lemon juice, and let cool completely.
03 - Divide dough into 6 equal portions. Roll each portion into a 6-inch circle and cut in half to form semi-circles. Moisten straight edge with water, form a cone shape by bringing edges together, and press firmly to seal. Fill each cone with 2 tablespoons of filling and seal the open edge to create a triangular pocket. Repeat with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F. Fry samosas in batches, turning occasionally, until golden brown and crispy, about 5 to 6 minutes per batch. Remove with a slotted spoon and drain on paper towels. Serve immediately with mint chutney or tamarind sauce.
# Expert Suggestions:
01 -
- The golden exterior gives way to a fragrant, warmly spiced filling that's impossible to stop eating
- Make a big batch and freeze them before frying for instant party appetizers any time
- The balance of crispy dough and tender potato filling is absolutely addictive
02 -
- Cool the filling completely before wrapping, otherwise the steam will make the pastry soggy and it may tear
- Seal the edges very thoroughly, any gaps will let oil seep in during frying making them greasy
- The oil temperature matters, too cool and they absorb oil, too hot and they brown before cooking through
03 -
- Fry a test samosa first to check the seasoning of your filling and adjust if needed before shaping the rest
- Keep the shaped samosas covered with a damp cloth while working to prevent the dough from drying out