Vegetable Samosa – Crispy, Spiced & Irresistibly Delicious Snack

Name: Vegetable Samosa – Crispy, Spiced & Irresistibly Delicious Snack
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2–3 tbsp vegetable oil (or ghee); ½ tsp salt (or to taste); 2 cups (≈ 250 g) all-purpose flour (maida); Water (as required to knead a firm dough); Optional: a pinch of carom seeds (ajwain) or cumin seeds for extra flavor in the dough; For the Filling; 3–4 medium potatoes — boiled, peeled & lightly mashed / cubed; ½ cup green peas (fresh or frozen); 1 medium onion — finely chopped; 1–2 green chilies — finely chopped (adjust per taste); 1 tsp grated ginger (optional, for aroma); 1 tsp ground coriander powder; ½ tsp ground cumin powder (or cumin seeds when tempering); ½–1 tsp garam masala powder; ¼–½ tsp red chili powder (optional, adjust to heat preference); ½ tsp dried mango powder (amchur) or a squeeze of lemon juice for tang — optional but recommended for that typical samosa tangy flavor.; Salt — to taste; A handful of fresh coriander (cilantro), chopped — for freshness in filling; Oil — for deep frying samosas

Crispy on the outside, soft and savory inside — Vegetable Samosas are a beloved Indian snack featuring a flaky pastry stuffed with spiced potatoes, peas, and aromatic herbs. Perfect for tea time, parties, or cozy evenings at home. This easy-to-follow recipe brings you step-by-step guidance to create golden, crunchy samosas that burst with flavor.

Nov 26, 2025 - 13:46

Nov 26, 2025 - 16:19

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Vegetable Samosa – Crispy, Spiced & Irresistibly Delicious Snack

Prep Time 20 min

Cook Time 35 min

Serving 12

Difficulty Easy

The Vegetable Samosa is one of the most iconic snacks of the Indian subcontinent — a deep-fried pastry pocket filled with a spiced mixture of potatoes, peas (and sometimes carrots, beans, or other veggies), seasoned with cumin, coriander, dried mango powder (amchur), and aromatic spices.

Samosas are often enjoyed hot with mint-coriander chutney, tamarind chutney, or ketchup. They can be served as a tea-time snack, appetizer, or street-food style treat, and are perfect for gatherings and parties.

Ingredients

2–3 tbsp vegetable oil (or ghee)
½ tsp salt (or to taste)
2 cups (≈ 250 g) all-purpose flour (maida)
Water (as required to knead a firm dough)
Optional: a pinch of carom seeds (ajwain) or cumin seeds for extra flavor in the dough
For the Filling
3–4 medium potatoes — boiled, peeled & lightly mashed / cubed
½ cup green peas (fresh or frozen)
1 medium onion — finely chopped
1–2 green chilies — finely chopped (adjust per taste)
1 tsp grated ginger (optional, for aroma)
1 tsp ground coriander powder
½ tsp ground cumin powder (or cumin seeds when tempering)
½–1 tsp garam masala powder
¼–½ tsp red chili powder (optional, adjust to heat preference)
½ tsp dried mango powder (amchur) or a squeeze of lemon juice for tang — optional but recommended for that typical samosa tangy flavor.
Salt — to taste
A handful of fresh coriander (cilantro), chopped — for freshness in filling
Oil — for deep frying samosas

Nutritional Information

Calories: 380 kcal

Fat: ~11–17 g (depends on amount of oil used for frying)

Carbohydrates: ~45–55 g (potatoes + pastry)

Protein: ~7–9 g (potatoes + peas)

Fiber: ~6–8 g (from peas + potatoes)

Directions

How to Make Perfect Crispy Vegetable Samosas at Home

Prepare the Dough
- In a mixing bowl, combine all-purpose flour, salt, and oil (or ghee). If using carom seeds or cumin seeds — add them here for a subtle aroma. Knead into a firm dough by adding water gradually.
- Cover the dough with a damp cloth and set aside for ~15–20 minutes to rest. This helps make the pastry crispier after frying.
Prepare the Filling
- Boil potatoes until tender; drain, peel, and lightly mash or cube them.
- In a pan, heat a little oil. Add chopped onions, green chilies, and grated ginger (if using); sauté until onions become translucent.
- Add cumin powder, coriander powder, garam masala, red chili powder, dried mango powder (or lemon juice), salt — stir well. Then add green peas and mix. Cook for 2–3 minutes.
- Add the boiled potatoes. Mix gently so the spices coat the potatoes evenly. Add chopped coriander. Let the mixture cool completely before filling pastry.
Shape & Fill the Samosas
- Divide the rested dough into equal-sized balls, flatten each ball and roll into a circle (6–7 inch diameter). Cut each circle into two halves.
- Take one half-circle, fold edges to make a cone shape, seal the long edge by applying a little water (this acts as glue).
- Fill the cone with the cooled potato-pea filling (not too much — about 1–1.5 tsp for small/medium samosas). Seal the top by pressing edges firmly, ensuring no gap. Repeat for all dough pieces.
Fry the Samosas
- Heat enough oil in a deep pan for deep frying (medium flame). Once oil is hot (test by dropping a small dough piece — it should rise to surface immediately), gently slide in samosas in batches.
- Fry until golden brown and crisp, turning occasionally for even color. Drain on paper towels to remove excess oil.
Serve Hot
- Serve the vegetable samosas hot, with mint-coriander chutney, tamarind chutney, or ketchup. They make a perfect evening snack or starter.
Optional Baking Version (Healthier Alternative)
- Instead of deep frying, you can brush samosas lightly with oil and bake in a preheated oven at ~200 °C until golden and crisp. It’s lighter, though texture will be slightly different.