Crispy Vegetable Samosas

Make golden, crisp vegetable samosas with a spiced potato and pea filling. A delicious appetizer or side dish with easy step-by-step instructions.

These crispy vegetable samosas feature a flaky, golden shell wrapped around a warmly spiced filling of potatoes, peas, and aromatic seasonings. They are perfect as an appetizer, party snack, or savory side dish. Serve them hot with mint chutney, tamarind chutney, or your favorite dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or melted ghee
• 1/2 teaspoon salt
• 1/2 cup water, plus more as needed
• 3 medium potatoes, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 teaspoon grated ginger
• 1 green chili, finely chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped cilantro
• Oil for deep frying

Instructions

1. In a large bowl, mix the flour and salt. Add the oil or ghee and rub it into the flour until the texture resembles coarse crumbs.
2. Gradually add the water and knead into a firm, smooth dough. Cover and let it rest for 20 minutes.
3. Boil or steam the potatoes until just tender. Drain well and lightly mash them, leaving some texture.
4. Heat 1 tablespoon of oil in a skillet over medium heat. Add the cumin seeds and let them sizzle.
5. Add the onion and cook until softened. Stir in the ginger and green chili, then cook for 1 minute.
6. Add the potatoes, peas, coriander, ground cumin, garam masala, turmeric, salt, and black pepper. Cook for 3 to 4 minutes, then stir in the cilantro. Remove from heat and let cool.
7. Divide the dough into 6 portions. Roll each portion into a thin oval, then cut it in half to form two semicircles.
8. Shape each semicircle into a cone, seal the edge with a little water, and fill with 1 to 2 tablespoons of filling. Seal the top edge tightly to form a triangle.
9. Repeat with the remaining dough and filling.
10. Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crisp, turning as needed, about 4 to 6 minutes per batch.
11. Drain on paper towels and serve warm with chutney or dipping sauce.