These homemade vegetable samosas are crispy on the outside and filled with a spiced potato and pea mixture on the inside. Made completely from scratch with a traditional dough and flavour-packed filling, they are perfect as a snack, starter, or tea-time treat – just like Grandma used to make.
- Serves: 8–10 People
- Prep Time: 45 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Potatoes, boiled, peeled and chopped
- 250 g Green peas
- 2 Onions, finely chopped
- 50 g Fresh ginger
- Garlic cloves (a small bowl)
- 10 Green chillies (optional)
- 1 handful Fresh coriander, chopped
- 1 Lemon (juice)
- 1 kg Plain flour
- 2 tablespoons Oil (for dough)
- 4 tablespoons Ghee
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Salt (for dough)
- 600 ml Water (approx., for dough)
- 2 tablespoons Oil (for filling)
- 2 tablespoons Cumin seeds
- 1 tablespoon Garam masala
- 1 tablespoon Coriander powder
- 1 tablespoon Chilli flakes
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Turmeric powder
- 1/2teaspoon Hing (asafoetida)
- Oil, for deep frying
For Dressing
Nutritional Information
-
Calories
240kcal -
Protein
5g -
Carbohydrates
32g -
Fat
13g -
Saturated fat
4g -
Fiber
4g -
Sugar
3g -
Sodium
420mg
Procedure
-
20 minutesMark As Complete
Prepare samosa filling
Heat oil in a pan. Add cumin seeds and lightly roast. Add ginger, garlic, and chillies and sauté briefly. Add onions and cook until soft. Add potatoes, peas, all spices, lemon juice, and mix well. Cook until flavours combine. Garnish with coriander and let cool.
-
10 minutesMark As Complete
Make the dough
In a bowl, combine flour, salt, ajwain, oil, and ghee. Gradually add water and knead into a firm but smooth dough. Cover and rest for 15–20 minutes.
-
20 minutesMark As Complete
Shape samosas
Roll dough into chapati-sized discs. Cut in half, fold into cones, seal edges with water, fill with potato mixture, and seal the top.
-
20 minutesMark As Complete
Fry samosas
Heat oil on medium-low heat. Fry samosas in batches until golden brown and crispy, turning occasionally.
-
5 minutesMark As Complete
Drain and serve
Remove samosas and drain on kitchen paper before serving.
