Description
These Crispy Vegetable Samosas are a delicious Indian snack featuring a crunchy, golden-brown pastry filled with a spiced mixture of mashed potatoes, green peas, and aromatic herbs and spices. Perfect as an appetizer or for teatime, they deliver a flavorful bite-sized treat that combines traditional spices with a satisfying crispy texture.
Ingredients
Scale
Dough:
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil (for dough)
- Water (as needed for kneading)
- Salt to taste
Filling:
- 3 medium potatoes (about 2 cups mashed)
- 1 cup green peas, boiled
- 1 medium onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro
- Salt to taste
For Frying:
- Vegetable oil (about 2 cups or enough for deep frying)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Add 2 tablespoons of vegetable oil and mix well. Gradually add water little by little and knead into a firm, smooth dough. Cover and let it rest for at least 30 minutes.
- Make the filling: Boil and mash the potatoes. Heat 2 tablespoons of oil in a pan on medium heat, add cumin seeds and let them splutter. Add the finely chopped onion and grated ginger; sauté until the onions turn translucent. Add the green peas, mashed potatoes, coriander powder, garam masala, salt, and chopped cilantro. Mix well and cook for another 3–5 minutes. Remove from heat and let the mixture cool.
- Shape the samosas: Divide the dough into small equal portions and roll each into a ball. Roll out each ball into a thin oval or circle, then cut it in half to create two semicircles. Take one semicircle, form a cone shape by bringing the straight edge corners together, and seal the edge with water.
- Fill the samosas: Spoon the cooled filling into the cone, leaving some space at the top. Wet the open edges slightly and pinch them to seal the samosa tightly, ensuring no gaps remain.
- Fry the samosas: Heat vegetable oil in a deep frying pan over medium heat until hot but not smoking (around 350°F or 175°C). Carefully slide samosas into the hot oil, frying a few at a time to avoid overcrowding. Fry, turning occasionally, until golden brown and crispy on all sides, about 5–7 minutes. Remove samosas with a slotted spoon and drain on paper towels.
- Serve: Allow samosas to cool slightly. Serve warm with mint chutney, tamarind chutney, or ketchup for dipping.
Notes
- Make sure the dough is kneaded well and rested to get crispy samosas.
- Adjust spices in the filling to your taste preference.
- Use oil with a high smoke point for frying, such as vegetable or canola oil.
- For a healthier option, samosas can also be baked or air-fried, but traditional frying yields the best crispiness.
- Ensure oil temperature is moderate to cook samosas evenly without burning.
Keywords: Samosas, Indian snack, crispy samosas, potato samosas, vegetarian appetizers, fried snacks