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Homemade Vegetable Samosas

Delectable crispy pastries filled with a warm, spiced mixture of potatoes and peas, perfect for gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 samosas
Course: Appetizer, Snack
Cuisine: Indian, Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1/4 cup vegetable oil (or ghee)
  • 1/2 teaspoon salt
  • 1/4 cup Water as needed Approximately
For the Filling
  • 2 medium potatoes, boiled and mashed
  • 1 cup green peas (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 green chilies finely chopped Adjust to spice preference
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • to taste Salt
  • Fresh cilantro, chopped (optional for garnish)
  • Oil for frying

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Add vegetable oil and mix until crumbly.
  3. Gradually add water and knead until the dough is smooth. Cover and let it rest for 20-30 minutes.
Making the Filling
  1. Heat a tablespoon of oil in a frying pan over medium heat.
  2. Add cumin seeds and wait for them to crackle.
  3. Sauté the finely chopped onions until golden brown.
  4. Add green chilies, boiled potatoes, and peas. Mix well.
  5. Stir in garam masala, coriander powder, and salt. Cook for another 3-4 minutes. Remove from heat and let it cool.
Shaping the Samosas
  1. Take the rested dough and divide it into small balls.
  2. Roll each ball into a thin oval shape and cut it in half.
  3. Take one half, form a cone, sealing the edge with a little water.
  4. Stuff the cone with the filling and seal the open edges to form triangular pockets.
Frying the Samosas
  1. Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop in a small piece of dough; it should sizzle and rise to the top.
  2. Carefully add the samosas in batches, frying until golden brown on all sides.
  3. Remove and drain on paper towels to absorb excess oil.

Notes

Substitutions: You can swap out potatoes for sweet potatoes or add your favorite vegetables, such as carrots or bell peppers, for a twist on flavor. Timing: Make sure not to overcrowd the frying pan; give your samosas space to cook evenly and become perfectly crispy! Common Mistakes: Avoid using too much water in the dough, which can lead to soggy samosas.