Indian Veggie Samosas

Ingredients

Yield: 12 samosas

For Dough

• 2 cups all-purpose flour
• ½ tsp salt
• 2 tbsp ghee or oil
• Water (as needed)

Filling:

• 2 medium potatoes (boiled & mashed)
• 1 tbsp oil or ghee
• 1 small onion (chopped)
• 1 tsp ginger (grated)
• 1 tsp garlic (minced)
• 1 green chili (chopped)
• ½ cup green peas
• ½ cup carrots (diced)
• ½ tsp cumin
• ½ tsp red chili powder (optional)
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt & pepper to taste
• 2 tbsp chopped coriander or parsley
• Oil for frying or baking

Description

These iconic triangular pastries are filled with a savory mixture. The filling is wrapped in a thin dough, folded into a triangle, and deep-fried until crisp and golden. Vegetarian samosas are often served with tangy tamarind chutney or refreshing mint chutney, making them a perfect appetizer or snack. They are a staple at Indian gatherings and festivals, loved for their satisfying crunch and bold flavors.

Preparation

1. Prep Time: 45 mins Cook Time: 25 mins Total Time: ~1 hr 10 mins
2. Dough: Mix flour, salt, and ghee/oil. Gradually add water and knead into a firm dough. Cover and rest.
3. Prepare Filling: Sauté onion, ginger, garlic, salt, and pepper. Add potatoes, peas, carrots. Cook until soft. Stir in spices, lemon juice, and herbs.
4. Assemble Samosas: Divide dough into 6 balls. Roll each into an oval, cut in half. Form cones, fill with mixture, and seal edges.
5. Cook: Deep fry on medium-low for 10–11 mins, then medium until golden. Drain and serve with chutney or as samosa chaat.

Nutrition (per samosa)

Tips & Variations

Freeze uncooked samosas to fry later.  *Bake at 400°F (200°C) for 20–25 mins, flipping halfway. * Add cauliflower or paneer to filling. * Try whole wheat flour or ajwain in dough. * Serve with tamarind or mint-cilantro chutney.