Name: Vegetable Samosas
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 300 g All-purpose flour (sifted); 45 ml vegetable oil (divided between dough and filling); 120 ml Water (cool); 600 g Potato (peeled and cut into 2 cm cubes); 150 g Green peas (thawed if frozen); 120 g Onion (finely chopped); 15 g fresh ginger (finely grated); 1 piece green chili pepper (finely chopped); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp Salt (divided); 15 ml Lemon juice; 1 l vegetable oil (for deep-frying; approximately 80 g is absorbed)

How to prepare

Combine the flour, 30 ml of the oil, and 1/2 teaspoon of the salt. Rub with your fingertips until the mixture resembles coarse breadcrumbs, then add the water gradually to form a firm dough. Knead for 5 minutes until smooth, cover, and rest for 30 minutes.

Place the potatoes in a saucepan, cover with cold water, and boil for 10 to 12 minutes until just tender but not falling apart. Drain thoroughly and cool for 5 minutes.

Heat 15 ml of oil in a wide skillet over medium heat. Saute the onion for 4 minutes until translucent, then add the ginger and chili and cook for 1 minute until fragrant.

Add the cumin, coriander, garam masala, remaining salt, potatoes, and peas. Saute for 4 to 5 minutes, stirring gently, until the filling is dry and evenly seasoned. Stir in the lemon juice, then cool completely.

Divide the dough into 6 equal balls. Roll each into a thin 18 cm circle, cut it in half, and moisten the straight edge of each semicircle with water.

Shape each semicircle into a cone by overlapping the moistened edges. Fill with about 2 tablespoons of cooled filling, leaving room at the top, then press out excess air and seal the opening firmly. Keep shaped samosas covered while you finish the batch.

A samosa pastry cone being filled with spiced vegetables

AI-generated image

Heat the frying oil in a deep, heavy saucepan to 160°C. Fry 4 to 5 samosas at a time for 8 to 10 minutes, turning occasionally, until the pastry is pale golden and crisp. Raise the oil to 175°C for the final 1 to 2 minutes to deepen the color.

Transfer the samosas to a wire rack set over a tray and cool for 3 minutes so excess oil drains and the shell firms. Serve warm with chutney.

Golden vegetable samosas served with tamarind and green chutney

AI-generated image

Why this recipe works

A gently spiced potato-and-pea filling gives the samosas a soft, savory center, while resting the dough and frying at a controlled temperature creates a flaky shell that stays crisp.

Storage and reheating

How to store it

Cool completely and refrigerate in an airtight container for up to 3 days. For longer storage, freeze uncooked shaped samosas in a single layer, then transfer to a freezer bag for up to 1 month.

How to reheat it

Reheat refrigerated samosas in a 190°C oven or air fryer for 8 to 12 minutes until hot and crisp. Fry frozen samosas directly from frozen over medium-low heat, extending the cooking time until deeply golden and hot throughout.