Name: Vegetable Samosa with Spiced Potato Filling
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose flour (Maida); 1/2 tsp Carom seeds (Ajwain); 4 tbsp Ghee or Vegetable Oil (for dough); 3 large Potatoes, boiled and peeled; 1/2 cup Green peas; 1 inch Ginger, finely minced; 2 pieces Green chilies, chopped; 1 tsp Cumin seeds; 1 tsp Garam masala; 1 tsp Amchur (Dry mango powder); 2 cups Vegetable oil for deep frying

"These golden, triangular pockets of joy feature a perfectly flaky, thin crust encasing a robustly spiced medley of potatoes and green peas. Served piping hot with tangy tamarind or mint chutney, they are the quintessential comfort snack for any gathering."

1 Ingredients

Qty	Item
2 cups 250 g	All-purpose flour (Maida)
1/2 tsp 1 g	Carom seeds (Ajwain)
4 tbsp 60 ml	Ghee or Vegetable Oil (for dough)
3 large 500 g	Potatoes, boiled and peeled
1/2 cup 75 g	Green peas
1 inch 5 g	Ginger, finely minced
2 pieces 10 g	Green chilies, chopped
1 tsp 2 g	Cumin seeds
1 tsp 2 g	Garam masala
1 tsp 2 g	Amchur (Dry mango powder)
2 cups 500 ml	Vegetable oil for deep frying

2 Instructions

Prepare the dough by mixing flour, salt, carom seeds, and ghee. Rub the fat into the flour until it resembles breadcrumbs. Gradually add cold water to form a very stiff dough. Cover and rest for 30 minutes.

To make the filling, heat 1 tablespoon of oil in a pan. Add cumin seeds, ginger, and green chilies. Sauté for a minute, then add peas and roughly mashed boiled potatoes.

Stir in the garam masala, amchur, turmeric, and salt. Cook for 5 minutes, mashing slightly. Let the filling cool completely.

Divide the dough into equal-sized balls. Roll each ball into a thin oval shape and cut it in half to form two semi-circles.

Lightly moisten the straight edge of a semi-circle with water. Fold into a cone shape, overlapping the edges. Fill with 2 tablespoons of the potato mixture.

Seal the top edge firmly by pinching it together. Repeat with the remaining dough.

Heat oil in a deep pan over low-medium heat. Fry the samosas slowly for 12-15 minutes, turning occasionally, until they are deep golden brown and crispy.

Drain on paper towels and serve hot with chutney.

·
The secret to a crispy, non-greasy crust is a very stiff dough and slow frying on low heat.
·
Ensure the potato filling is completely cool before stuffing to prevent the dough from getting soggy.
·
Do not over-crowd the frying pan, as this drops the oil temperature and makes the samosas oily.
·
Rubbing the ghee into the flour until it holds shape when pressed is essential for a flaky texture.

? Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can bake them at 400°F (200°C) for 25-30 minutes, brushing them generously with oil beforehand, though the texture will be less traditional.

How do I store leftover samosas?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

Can I freeze samosas?

Yes, you can freeze them after shaping but before frying. Freeze on a tray first, then move to a bag. Fry directly from frozen on low heat.

Why are there bubbles on my samosa crust?

Bubbles usually form if the oil is too hot when the samosas are first added. Start with low-medium heat for a smooth, professional finish.

→ Keep Cooking

See All Appetizers & Starters

Next Recipe

Paneer Tikka with Peppers and Onion

This Paneer Tikka features succulent cubes of Indian cottage cheese marinated in a spiced yogurt blend and charred to perfection. Paired with crunchy bell peppers and onions, it is the ultimate vegetarian appetizer for any gathering.

Cook Paneer Tikka with Peppers and Onion