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Vegetable samosas recipe

Vegetable samosas recipe

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A recipe for the famous Indian snack, these savoury vegetable samosas can be a challenge to make but are well worth the effort.

5 people made this

IngredientsServes: 5

  • 1 tablespoon vegetable oil
  • 1 tablespoon cumin seeds
  • 1 (2cm) piece root ginger, grated
  • 2 garlic cloves, minced
  • 1 small onion, minced
  • 500g frozen petits pois
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 2 cooked potatoes, mashed
  • 1 tablespoon chopped fresh coriander
  • salt
  • 2 tablespoons plain flour
  • 250ml water
  • 1 package wonton wrappers
  • oil for frying

MethodPrep:40min ›Cook:3min ›Ready in:43min

  1. Heat the vegetable oil in a large frying pan over medium heat, and cook the cumin seeds until fragrant, about 1 minute. Stir in the ginger, garlic and onion, and cook and stir until the onion is golden, about 3 minutes. Stir in the petits pois, turmeric, curry powder and potatoes, and cook until heated through, about 3 minutes. Remove from the heat and stir in the fresh coriander. Season with salt; set aside.
  2. Whisk together the plain flour and water in a jug until smooth. This will be used to 'glue' the wonton wrappers together.
  3. To fold the samosas, cut each wonton wrapper into 3 long rectangles. Place a small amount of filling in the upper left corner of a wonton strip, and brush the edges of the wrapper with the flour and water mixture. Fold the top corner into a triangle over the filling, then continue to fold, keeping the triangle shape, down the length of the wonton strip. Press to seal the edges.
  4. Heat oil in a large, heavy saucepan over high heat. Fry the samosas in small batches until golden brown, about 3 minutes. Remove to drain on a plate lined with kitchen paper.

Serving suggestion

Serve with tamarind sauce.

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Reviews & ratingsAverage global rating:(1)

Easy vegetable samosa recipe | vegan

Make your own vegetable samosa with this easy recipe. Using filo pastry makes samosa making a breeze. Suitable for vegans and vegetarians.

The dough is one problem area for carbs. Traditional samosa dough is loaded with carbs, so we needed to use a keto-friendly dough–One that’s reliable and foolproof.

As far as that goes, it was easier than I anticipated, and the samosa dough turned out great. We made it from just mozzarella cheese and almond flour, then lightly seasoned with salt and cumin.

Mozzarella cheese is perfect for this pastry because it bakes to a golden brown with crisp edges. As long as it’s part-skim and not fresh mozzarella, you can get a crunchy samosa that’s not soggy. The dough also didn’t taste too cheesy. It added mild flavor, which was just enough to complement the filling without overpowering it.

Yes, you definitely can make samosas ahead of time. Here are some ways.
Stuffing: You can freeze only the stuffing or the whole thing. Once the stuffing is completely cooled, add it to freezer bags, place in the freezer and freeze for up to 2 months.

Samosas before frying: Before frying, you can keep samosas in the fridge for one day or you can freeze them. Place them on a large tray lined with baking paper. Place in the freezer. Once they've been frozen, transfer to a freezer bag and freeze for up to 2 months.

  • 1. Take a big bowl and add all purpose flour, salt, carom seeds and lemon juice. Mix them well and make a tight dough.
  • 2. Heat a pan with oil and add mustard seeds, green chilli, chopped onions and cook until onion turns light brown.
  • 3. Add all the spices including salt and cook for seconds.
  • 4. Now add mashed boiled vegetables including potato, peas, carrot and cauliflower. Sprinkle some coriander and chaat masala.
  • 5. Make round poori from the dough and divide it into two halves.
  • 6. Stuff the samosa mixture into one half by making a cone of it. Repeat the same with other halves.
  • 7. Deep fry the samosa on medium heat until they get brown and crispy.
  • 8. Serve it hot with mint chutney or tamarind chutney.

Recipe Notes

If you do not want to have fried vegetable samosas, you can also bake them for 20 minutes.

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 potato (about 150g) finely diced
  • 1 carrot (about 100g) finely diced
  • 100g frozen peas
  • 2 tsp curry powder or your own spices according to taste
  • 100ml vegetable stock

For the pastry

  • 225g plain flour
  • 2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2l vegetable oil to deep fry


To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.

To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.

Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Vegetable Samosas with Apricot Chutney Recipe

Filled with spices and most importantly flavor, get trapped by the aroma and taste of Chef JJ’s vegetarian samosas.


  • Grapeseed oil
  • ½ cup onions, small dice
  • 2 tablespoons chopped garlic
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 cup carrots, small dice
  • 1 cup potatoes, small dice
  • ½ cup peas
  • 2 tablespoons vegetable stock
  • Kosher sal
  • Samosa or empanada wrappera
  • Oil for frying


Heat a large saute pan over medium-high heat. Add the oil, and once it gets hot, add in the onions and garlic and begin to saute. In the middle of the pan, with some oil, add the coriander, cumin, turmeric, ginger, and nutmeg and stir, allowing the release of aromatics. Add the carrots, potatoes, and peas into the pan and stir to coat in the spices. Add the vegetable stock and some salt, and stir into the vegetables. Place a lid on top and lower to medium heat. Cook until the carrots and potatoes are tender. Adjust seasoning if necessary. Let the mixture cool before using. If using a round dough disk, roll out to about 5 inches in diameter. Cut in half, so it’s the shape of a half-moon. Spoon about two teaspoons of the cooled vegetable mixture into the middle of the semicircle. Using your finger or a brush, dampen the edges of the dough with water or egg wash. Fold one end of the semicircle over to the other end of the semicircle and pinch to close. It should look like a triangle. Heat a large dutch oven or heavy bottom pot with oil until it reaches 350 degrees. Add the samosas a few at a time, making sure you do not overcrowd the pot. Fry until they are golden brown and crispy. Remove from the pot and drain excess oil on a cooling rack or plate with a paper towel. Serve with Apricot Chutney.


  • 1 potato
  • 3 tbsp vegetable oil , plus more for brushing
  • 1 tsp mustard seed
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1 onion , finely sliced
  • 120g green cabbage , finely sliced
  • 1 large carrot , grated
  • 100g mixed green and red bell peppers , cored, seeded and finely chopped
  • 1/2 cup frozen peas
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 12 spring roll wrappers
  • 1 egg , lightly beaten

Yes, samosas can be baked in general. Though I believe deep frying provides the best results, and when you are enjoying something like samosas, you should stop worrying about it being healthy and just indulge. To bake these, the amount of oil in the dough will need to be increased to give the same flaky results, without making them overtly oily. I’m testing a baked samosa recipe and if I’m happy, I will put it up soon!

Absolutely! My mother has tested these samosas in the air fryer with great results. They will need to be brushed with a light coating of oil before being air-fried but the result is pretty yummy. They may not have the perfect, even golden brown crust but the pastry is cooked through and its quite crispy too, just like a good samosa should be.

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