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vegetable samosa recipe
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5 from 1 vote

Vegetable samosa recipe

A recipe for authentic Indian samosas, filled with potatoes, green peas, spices and fresh herbs
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Indian food, Indian samosa, samosa, street food, vegetarian
Servings: 15 samosas
Calories: 350kcal
Author: Gitanjali


For the samosa filling:

  • 4 potatoes large
  • 1 carrot
  • 2 tbsp olive oil or ghee
  • 1 tbsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp ginger/garlic paste or 1 tbsp of freshly grated ginger and garlic
  • 1 tbsp turmeric powder
  • 1 tbsp amchoor (raw mango) powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 200 g frozen peas
  • fresh coriander to taste
  • 1 green chili pepper small

For the samosa dough:

  • 260 g all purpose flour
  • 2 tbsp olive oil or vegetable oil
  • 1/2 tsp salt
  • 120 ml water + a few extra tablespoons if necessary
  • vegetable oil for frying


To make the samosa dough:

  • Place the flour in a large bowl. Add the salt and the oil, and mix it with your fingers. Then slowly add the water while mixing with your hands until it becomes a soft dough. Add more water if necessary. The dough should be firm but not sticky.
  • Set the dough aside and cover it with a kitchen towel while you make the filling.

To make the filling:

  • Start by peeling the potatoes and carrots, washing them, and then cutting them into small pieces.
  • Place a large pot full of heavily salted water on high heat and bring to a boil. Add the potatoes and carrots and cook them in boiling water until they're soft, so about 10 minutes.
  • Drain the vegetables and then set aside.
  • Heat a large pan on medium heat. Add olive oil or ghee, and add the cumin seeds, coriander seeds, ginger/garlic paste, and cook for 1 minute. Then add the turmeric powder, mango powder, coriander powder, garam masala, potatoes, carrots, and frozen peas. Mix well, and cook for 5 minutes, stirring constantly.
    Note: if the mixture starts to stick, add a tiny bit of water a tablespoon at a time.
  • Once all of the vegetables are cooked, take the pan off the stove, mash the vegetables a bit with the back of a wooden spoon, and add in the chopped fresh coriander and the chopped green chili. Season with salt and pepper to taste and mix well.
    Note: if you've made a double batch of the vegetable filling, then make sure to take half of the filling out to freeze once it's cooled down.

To fold the samosas:

  • On a floured work surface, turn out the dough and divide it into golf-ball sized pieces. Roll the pieces into round...balls. You should get anywhere between 15-18 dough balls (lol!).
  • Roll the dough balls into circles using a rolling pin, dusting them with flour if the dough starts to stick. Keep rotating the dough so that the circle has the same thickeness throughout.
  • Cut each circle in the middle with a knife.
  • You should now have two half moon or half pizza shapes for each circle of dough.
  • Place the dough on your palm, with the straight side aligned with your thumb and index finger.
  • Fold the dough into an ice cream cone shape (so fold it twice). Pinch the corners together. Then stuff the cone with the filling until you've almost reached the top of the cone.
  • Dip your finger in some water and wipe your finger across the top of the cone. Then 'glue' the two open parts of the cone together using the water. You'll want to pinch the sides closed to make sure that the filling doesn't come out when they're frying.
  • Repeat with all the samosas until you've used up all the dough and filling. If you have a bit of filling left, freeze it for another time!

To cook the samosas:

  • Heat a large, heavy pot with high edges on medium-high heat.
  • Fill the pot with vegetable oil. Aim to have between 5-10 cm of oil.
  • Once the oil is hot, take a samosa and place the tip in the oil. If the samosa starts to sizzle a little bit, then the oil is hot enough.
  • Drop a couple of samosas into the oil and fry until they become golden brown, and then flip to fry the other side. This should take a couple of minutes per side. Just watch that the oil doesn't get too hot: you'll know this if the samosas start to get dark brown and blistered.
  • Once you've fried all of the samosas, set them on a plate lined with paper towels to absorb the extra oil. Serve hot.