Vegetable Samosas Crispy Golden Pastry (Printable)
Crispy pastry triangles filled with spiced potatoes, peas, and aromatic herbs for authentic Indian appetizers.
# Ingredient List:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water (as needed)
→ For the Filling
05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas (fresh or frozen)
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons ginger, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped (optional)
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt, to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon lemon juice
→ For Frying
20 - Vegetable oil, for deep frying
# Steps:
01 - In a mixing bowl, combine flour and salt. Add oil and rub it into the flour until it resembles coarse crumbs. Gradually add water, kneading into a firm, smooth dough. Cover and set aside for 30 minutes.
02 - Boil diced potatoes until tender (about 10 minutes), then drain and set aside. In a skillet, heat oil over medium heat. Add onion, ginger, garlic, and green chili; sauté until onion is soft. Add cumin, coriander, garam masala, turmeric, and chili powder; cook for 1 minute. Stir in potatoes and peas; season with salt. Cook for 3–4 minutes, mashing some potatoes for texture. Stir in cilantro and lemon juice. Remove from heat and let cool.
03 - Divide dough into 6 equal balls. Roll each ball into a 6-inch circle, then cut in half to form two semi-circles. Brush the edge with water, form a cone by bringing the straight edges together, and press to seal. Fill the cone with 2 tablespoons of filling, then seal the open edge to form a triangle. Repeat with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F. Fry samosas in batches, turning occasionally, until golden brown and crisp (about 5–6 minutes per batch). Drain on paper towels.
05 - Serve hot with mint chutney or tamarind sauce.
# Expert Advice:
01 -
- The homemade dough creates an irresistibly flaky crust that puts frozen versions to shame
- You can adjust the spice levels to make these exactly how your family loves them
- They freeze beautifully before frying, so you can always have appetizers ready for unexpected guests
02 -
- Cool filling completely before wrapping or your dough will become soggy and impossible to seal properly
- Seal edges with water and press firmly because any opening will let hot oil inside and ruin your samosa
- Oil temperature matters too much to guess: too cold means greasy samosas, too hot burns the outside before the inside heats through
03 -
- Roll dough thin but not transparent, or your filling will burst through during frying
- Don't overcrowd the pan because samosas need room to flip and cook evenly