There’s something magical about biting into a warm, flaky samosa and being greeted by a burst of perfectly spiced vegetable goodness.
These Crispy Vegetable Samosas are your shortcut to a show-stopping snack, combining an irresistible crunch with a flavorful filling that’s packed with tender potatoes, peas, and a symphony of spices.
Whether you're hosting a party, whipping up an afternoon treat, or simply indulging in some comfort food, these samosas are guaranteed to steal the spotlight!
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Prepare the Dough
In a large mixing bowl, combine all-purpose flour and salt. Drizzle in vegetable oil, rubbing it into the flour until it has a sandy, breadcrumb-like texture. Gradually add water, kneading until the dough is soft and smooth. Cover it with a damp cloth and let it rest for 30 minutes.
Make the Filling
Boil diced potatoes until fork-tender and set aside. Heat vegetable oil in a nonstick skillet, and toss in cumin seeds. Once they sizzle, add finely chopped onions, minced garlic, and ginger. Sauté until the onions turn golden and aromatic. Mix in turmeric, garam masala, red chili powder (if using), and salt. Stir to coat, then add the cooked potatoes and peas. Mash gently, leaving some texture. Allow the mixture to cool completely.
Shape the Samosas
Divide the dough into even portions and roll each into a thin, round disc (about 6 inches in diameter). Cut the disc in half to create two semi-circles. Form each semi-circle into a cone shape, sealing the edge with a little water. Fill the cone with 1–2 tablespoons of the cooled vegetable mixture, then fold and seal the edges tightly to create a triangular samosa.
Fry the Samosas
Heat oil in a deep pan over medium heat. Test the oil by dropping a small piece of dough—it should sizzle and rise slowly. Gently slide 3–4 samosas into the oil, ensuring they don’t crowd the pan. Fry, turning occasionally, until the samosas are golden brown and crisp. Remove and place on a paper towel-lined tray to drain excess oil.
Serve and Enjoy
Plate the samosas with a side of tangy cilantro chutney and sweet tamarind sauce for dipping.
These crispy vegetable samosas are the ultimate snack or appetizer, featuring a flaky crust and a savory filling of potatoes, peas, and aromatic spices. They’re easy to make and even easier to devour!
In a bowl, mix the flour and salt. Add oil and rub it into the flour until it resembles breadcrumbs. Gradually add water, kneading until a soft dough forms. Cover and let it rest.
Heat oil in a pan. Add cumin seeds and let them splutter. Sauté onions, garlic, and ginger until fragrant. Stir in spices, peas, and potatoes. Mash lightly, season with salt, and let it cool.
Divide the dough into equal portions. Roll each into a circle, cut in half, and shape into cones. Fill each cone with 1–2 tablespoons of the filling. Seal the edges with water.
Heat oil in a deep pan. Fry samosas in batches until golden brown and crisp. Drain on paper towels.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.