Vegetable Samosa Recipe

Discover the magic of homemade Vegetable Samosas! This classic Indian snack is surprisingly easy to make and offers endless customization options. Learn our step-by-step guide to create crispy, flavorful samosas filled with a vibrant mix of spiced vegetables. Perfect for a quick snack, appetizer, or party treat – these samosas are a guaranteed crowd-pleaser! Whether you're a seasoned cook or a kitchen novice, our recipe makes creating these delightful savory pastries simple and fun.

Prep Time 30 mins

Cook Time 65 mins

Calories 186.7 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegetable Samosa

Plain Flour
Cooking Oil
1/2 teaspoon salt (for dough)
Water as needed (for dough)
2 large potatoes, peeled and diced
Frozen Peas
2 tablespoons oil (for dough)
Cumin
Asafoetida Powder
Ginger
2-3 green chilies, finely chopped
Curry Powder
1 teaspoon coriander powder
Chili Powder
Lemon Juice
Cumin Seed
1/2 teaspoon garam masala
Fresh Coriander Leaves

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How to Make Vegetable Samosa

Prepare the filling: Heat oil in a pan. Add onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute. Add potatoes, peas, carrots, and green chilies. Sauté for 5 minutes.
Add the spices: Add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for another 5 minutes until vegetables are tender.
Cool the filling: Remove from heat and let the filling cool completely.
Prepare the dough (if making your own): In a large bowl, combine flour, salt, and oil. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 30 minutes.
Roll out the dough: Divide the dough into small balls. Roll each ball into a thin circle (approx. 5 inches in diameter).
Assemble the samosas: Cut each circle in half. Fold each half into a cone shape, sealing the edges with water. Fill the cone with the vegetable mixture.
Fry the samosas: Heat oil in a deep pan or wok. Carefully fry the samosas in batches until golden brown and crispy (about 3-4 minutes per batch).
Drain and serve: Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with chutney or your favorite dipping sauce.