Table of Contents
About the Recipe
Vegetable Samosa is one of the most popular Indian snacks, also called Sabji Singara in Bangladesh, enjoyed by people of all ages. This crispy, golden pastry is filled with a delicious mixture of vegetables and spices. The recipe we are sharing today is called the Winner Special Vegetable Samosa, and it’s perfect for festive gatherings, evening snacks, or tea-time cravings.
This classic Indian street food has become a global favorite because of its irresistible crunch and savory filling. Traditionally, vegetable samosas are stuffed with a mix of mashed potatoes and peas. However, our special version includes carrots, cauliflower, and even a touch of paneer for added richness. The crust is made from all-purpose flour and seasoned with nigella seeds (kalonji) for an authentic touch.
The best part? This recipe is easy to make at home using everyday ingredients. Whether you’re in the US, UK, India, or Australia, you’ll find these ingredients in your local grocery store. Plus, it’s a vegetarian-friendly recipe, and you can easily make it vegan by skipping the paneer and using plant-based oil.
Vegetable Samosa makes for an excellent party snack, lunch box item, or even a delicious starter. Serve it with sweet tamarind chutney or spicy green chutney for an extra flavor boost. The combination of the crispy outer shell and flavorful vegetable filling will leave your guests asking for more.
Our guide walks you through every step—from making the dough to preparing the filling, shaping the samosas, and frying them to crispy perfection. We’ve included expert tips, FAQs, nutrition information, and storage suggestions to ensure your samosas turn out amazing every time.
With Vegetable Samosa as your star snack, you’re ready to win over hearts and taste buds!
Pro Tips for Perfect Results
- Low and Slow Frying: Always fry samosas on low to medium heat to get that perfectly crisp outer shell.
- Don’t Overfill: Overstuffing can cause the samosas to burst during frying.
- Seal Properly: Use water or a flour paste to seal the edges of your samosas to avoid leakage.
- Fresh Ingredients: Use fresh veggies and spices for the best flavor.
- Make in Batches: You can prepare the filling and dough in advance and assemble when needed.
What Makes This Samosa a Winner?
We call this the Winner Special Vegetable Samosa because:
- It includes a unique mix of cauliflower, carrots, peas, potatoes, and optional paneer.
- The flavor is elevated with panch phoron, ginger-garlic paste, and garam masala.
- The dough is extra flavorful with nigella seeds.
- The result is an irresistibly crispy shell and perfectly spiced filling.
- It’s versatile and can be served with chutneys, salads, or as-is!
This samosa stands out for its deep flavor, excellent texture, and foolproof preparation. It’s loved by both kids and adults and is perfect for festivals, get-togethers, and everyday cravings.
Vegetable Samosa Recipe | Sabji Singara
Equipment
- Deep frying pan
- Rolling Pin
- Knife
- Mixing bowl
- Slotted spoon
- Measuring cups and spoons
Ingredients
For the Filling:
- 1 cup Potatoes diced
- ½ cup Cauliflower chopped
- ½ cup Peas
- ½ cup Carrots diced
- 2 tbsp Mustard Oil or any oil
- 1½ tbsp Peanuts
- 1 tsp Panch Phoron (five spice)
- 2 Green Chilies
- 1 Onion Medium and chopped
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tsp Ginger-Garlic Paste
- Salt to taste
- Coriander Leaves Fresh and chopped
For the Dough:
- 2 cups All-Purpose Flour
- ¼ cup Oil or ghee
- ½ tsp salt
- 1 tsp Nigella Seeds (kalonji)
- ½ cup Water adjust as needed
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.
Video
Notes
- Oil Temperature: Ensure the oil is not too hot. Fry the samosas on low heat to ensure even cooking and a crispy exterior.
- Filling Variations: You can substitute the vegetables with other options like spinach, sweet corn, or even mushrooms.
- Storing: You can freeze uncooked samosas. Place them on a tray in the freezer for 1 hour, then transfer to a freezer bag. Fry directly from frozen when ready to eat.
- Serving Suggestion: Serve samosas with tamarind chutney or a side salad for extra flavor.
Nutrition
Frequently Asked Questions (FAQs)
Can I bake the samosas instead of frying?
Yes! Brush them with oil and bake at 375°F (190°C) for 30-35 minutes or until golden.
How do I store leftover samosas?
Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer.
Can I make the samosas ahead of time?
Yes. Shape them and freeze before frying. Fry straight from frozen when needed.
Is it vegan?
Use plant-based oil instead of ghee to make it vegan
What can I serve with vegetable samosas?
Serve with homemade tamarind chutney or green chutney.
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