Description
These crispy vegetable samosas are a popular Indian snack featuring a golden, flaky pastry filled with a flavorful mixture of mashed potatoes, peas, and aromatic spices. Perfectly spiced and fried to a crisp, they make a delicious appetizer or party treat.
Ingredients
Scale
Dough:
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil (plus additional for frying)
- Salt to taste (about 1/2 teaspoon)
- Water, as needed to form dough (around 1/4 cup)
Filling:
- 3 medium potatoes (about 2 cups mashed)
- 1 cup green peas (fresh or frozen)
- 1 medium onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro
- Salt to taste (about 1 teaspoon)
- 1–2 tablespoons oil for sautéing
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Add 2 tablespoons of vegetable oil and mix well. Gradually add water a little at a time and knead until you form a smooth and firm dough. Cover with a damp cloth and let it rest for at least 20 minutes.
- Cook the filling: Heat 1-2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add chopped onions and sauté until translucent. Add grated ginger, coriander powder, garam masala, and salt, and cook for another minute. Add mashed potatoes and green peas, mixing thoroughly to combine. Cook for 4-5 minutes, stirring occasionally. Remove from heat, stir in chopped cilantro, and let the filling cool.
- Shape the samosas: Divide the dough into equal-sized balls (about 8). Roll each ball into a thin oval or circle and cut it in half. Take one half, form a cone by bringing the straight edge corners together and sealing with water. Fill the cone with the prepared vegetable filling, then seal the open edge by pressing and folding, ensuring no gaps.
- Heat oil for frying: Pour enough oil into a deep frying pan to submerge the samosas and heat it over medium heat to about 350°F (175°C).
- Fry the samosas: Carefully slide the samosas into the hot oil, a few at a time without crowding. Fry on medium heat, turning occasionally, until golden brown and crisp on all sides, about 5-7 minutes. Remove samosas using a slotted spoon and drain on paper towels.
- Serve: Let samosas cool slightly before serving with chutneys like tamarind or mint, or enjoy them plain as a crispy, savory snack.
Notes
- Make sure the oil is hot enough before frying to prevent samosas from absorbing too much oil.
- You can add chopped green chili or chili powder to the filling for a spicier version.
- Leftover samosas reheat well in an oven or air fryer to maintain crispiness.
- The dough should be firm and not too soft to get the best crispy texture.
- Fresh peas can be substituted with frozen peas if out of season.
Keywords: vegetable samosas, crispy samosas, Indian snack, potato samosas, vegetarian appetizer