The Vegetable Samosa is a delightful twist on the classic south Asian snack, packed with a flavorful medley of vegetables and aromatic spices. This crispy, golden snack features a savory filling made from potatoes, cauliflower, peas, and carrots, lightly mashed for a creamy texture. The samosa crust is made with a dough that’s both crispy and slightly chewy, creating the perfect contrast to the soft filling. This recipe is ideal for cold winter evenings or special occasions. Whether served with tamarind chutney or a cucumber-onion salad, these samosas are sure to be a hit. Follow this step-by-step guide to make perfectly crispy samosas at home, just like the ones from your favorite restaurant.

Instructions

Prepare the Filling:

Heat 2 tbsp mustard oil in a pan and fry 1½ tbsp peanuts until golden. Remove and set aside.
1½ tbsp Peanuts, 1 tsp Panch Phoron
In the same oil, add 1 tsp panch phoron and let it splutter. Then add 2 slit green chilies and 1 chopped onion. Sauté until the onion becomes translucent.
2 Green Chilies, 1 Onion, 1 tsp Cumin Powder, 1 tsp Red Chili Powder, 1 tsp Garam Masala, 1 tsp Ginger-Garlic Paste, Salt, 1 tsp Turmeric Powder
Stir in 1 tsp turmeric, cumin powder, red chili powder, garam masala, and 1 tsp ginger-garlic paste. Cook for a minute until fragrant.
Add 1 cup diced potatoes, ½ cup cauliflower, ½ cup peas, salt to taste and ½ cup diced carrots. Mix well. Cover and cook on medium heat for 10 minutes.
1 cup Potatoes, ½ cup Peas, ½ cup Carrots, 2 tbsp Mustard Oil, Coriander Leaves
Mash some of the vegetables lightly to create a creamy texture. Stir in the fried peanuts and chopped coriander. Set aside to cool.

Make the Dough:

In a mixing bowl, combine 2 cups flour, 1 tsp nigella seeds, and ½ tsp salt.
¼ cup Oil, ½ cup Water, 1 tsp Nigella Seeds
Add ¼ cup oil or ghee and mix it into the flour until it resembles coarse crumbs.
½ tsp salt
Gradually add ½ cup water and knead into a firm dough. Let it rest for 20 minutes.

Shape the Samosas:

Divide the dough into 8 equal balls. Roll each ball into an oval shape, about 6-7 inches long.
Cut each oval in half to form two semi-circles. Fold each semi-circle into a cone, sealing the edge with water.
Fill the cone with 1-2 tbsp of the vegetable filling. Seal the top tightly by pressing the edges together with water.

Fry the Samosas:

Heat oil in a deep frying pan over medium heat.
Fry the samosas in batches on low-medium heat. Let them rise to the surface slowly, then fry until golden brown and crispy. This process should take 18-25 minutes per batch.

Vegetable Samosa Recipe | Sabji Singara