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Indian

Vegetable Samosas

Crispy triangular pastries stuffed with spiced potatoes and peas - India's most famous street snack.

pastryMediumIndian
Prep45 minCook20 minTotal65 minServes16Temphot
✓ vegan✓ dairy-free
⚠ Contains: 🌾 Gluten
Recipe
Ingredients
  • 2 cupsall-purpose flour
  • 1/3 cupvegetable oil(plus more for frying)
  • 1 tspkosher salt(divided)
  • 1/2 cupwater(cold)
  • 1 lbrusset potatoes(boiled and cubed)
  • 1/2 cupfrozen peas(thawed)
  • 1 smallyellow onion(diced)
  • 1 tbspfresh ginger(minced)
  • 1 wholegreen chile(minced)
  • 1 tspgaram masala
  • 1 tspcumin seeds
  • 1/2 tspturmeric
  • 2 tbspfresh cilantro(chopped)
Make Ahead

Unbaked samosas freeze well for up to 3 months. Fry directly from frozen, adding a few minutes to cooking time.

Instructions
  1. 1Make dough: mix flour, 1/2 tsp salt, and oil until crumbly, add water to form stiff dough, rest 30 minutes
  2. 2Make filling: sauté cumin seeds in 2 tbsp oil, add onion, ginger, and chile, cook until soft
  3. 3Add spices, potatoes, peas, remaining salt, and cilantro, mash slightly, cool completely
  4. 4Divide dough into 8 balls, roll each into an oval, cut in half
  5. 5Form each half into a cone, seal edge with water
  6. 6Fill cone with 2 tbsp filling, seal top edge firmly
  7. 7Heat oil to 325°F, fry samosas in batches 6-8 minutes until golden brown
  8. 8Drain on paper towels, serve hot with tamarind and mint chutneys
Notes
Pro Tips

The dough should be stiff, not soft - this creates the signature flaky layers. Let filling cool completely before wrapping.

History & Origin

Samosas traveled from Central Asia to India via trade routes centuries ago. The Indian version with its distinctive triangular shape and potato filling became iconic worldwide.

Pairs Well With
ginwhite-winebeer
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