Vegetable Samosas

Name: Vegetable Samosas
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cup all-purpose flour; 4 tbsp vegetable oil; 0.5 tsp salt; 0.5 cup water, lukewarm; 3 medium medium potatoes, boiled until fork-tender and diced small; 1 cup green peas, fresh or frozen; 1 medium medium onion, finely chopped; 2 clove garlic cloves, minced; 1 tsp fresh ginger, minced; 1 tsp cumin seeds, whole; 1 tsp coriander seeds, ground; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp salt; 2 tbsp vegetable oil for cooking; 4 cup vegetable oil for deep frying

Golden Vegetable Samosas — Crispy Triangular Pockets Packed With Aromatic Spiced Filling

These hand-shaped beauties require some patience to fold properly, but once you master the technique, you'll have a party-worthy snack that disappears fast. The potato-pea filling gets its depth from bloomed whole cumin seeds and a careful balance of warming spices.

IndianSnackAppetizerVegetarianParty FoodDeep Frying

Prep45 min

Cook20 min

Total1 hr 5 min

Servings12

Difficultymedium

Nutrition

fat6g

carbs28g

protein4g

calories180

Ingredients

Dough

2 cupall-purpose flour
4 tbspvegetable oil
½ tspsalt
½ cupwater, lukewarm

Filling

3 mediummedium potatoes, boiled until fork-tender and diced small
1 cupgreen peas, fresh or frozen
1 mediummedium onion, finely chopped
2 clovegarlic cloves, minced
1 tspfresh ginger, minced
1 tspcumin seeds, whole
1 tspcoriander seeds, ground
½ tspturmeric powder
½ tspgaram masala
1 tspsalt
2 tbspvegetable oil for cooking

4 cupvegetable oil for deep frying

Instructions

Combine the flour, oil, and salt in a large bowl, rubbing the mixture between your fingers until it feels like coarse breadcrumbs. Slowly add the water while stirring, then knead the dough for 5 minutes until it becomes smooth and firm — it should feel slightly stiffer than bread dough. Cover with a damp towel and let rest for 30 minutes.
⏱ 30 min
Warm 2 tablespoons of oil in a large skillet over medium heat. Drop in the cumin seeds and let them sizzle for 30 seconds until they smell nutty and turn a shade darker — this releases their essential oils for maximum flavor.
⏱ 30 sec
Stir in the chopped onion and cook for 4 minutes until softened and lightly golden. Add the garlic and ginger, stirring constantly for another minute until fragrant — don't let them brown or they'll turn bitter.
⏱ 5 min
Add the diced potatoes, peas, ground coriander, turmeric, garam masala, and salt to the pan. Toss everything together and cook for 3 minutes, lightly mashing some of the potatoes to help bind the mixture. Remove from heat and cool completely — hot filling will make your dough soggy.
⏱ 3 min
Divide the rested dough into 12 equal portions. Roll each piece into an oval about 6 inches long, then cut it in half with a sharp knife to create two semicircles. Keep the pieces covered to prevent drying.
Take one semicircle and form a cone by overlapping the straight edges slightly, sealing with a dab of water. Fill the cone with 2 tablespoons of the cooled filling, then brush the open edge with water and pinch firmly to seal, making sure there are no air pockets trapped inside.
Heat the frying oil in a heavy pot until it reaches 350°F on a thermometer — test with a small piece of dough that should sizzle immediately. Fry the samosas in batches of 4-5 for 4-5 minutes, turning once, until they're deep golden brown all over.
⏱ 5 min
Lift the finished samosas with a slotted spoon and drain on paper towels for a minute before serving. They're best enjoyed while still warm and crispy.