Vegetable Samosas

Learn how to make crispy vegetable samosas with this easy recipe. Perfect for parties or as a tasty snack. Try our samosa chutney too!

Ingredients

For the Pastry:

250 plain 250g/9oz flour
1 tsp salt
2 tsp vegetable oil
1 free-range egg, separated
75 oz 75-150ml/3-5fl warm water

For the Filling:

2 large potatoes, peeled
2 large carrots, finely chopped
2 tbsp vegetable oil, plus extra for deep-frying
1 small onion, finely chopped
½ tsp turmeric
2 tsp garam masala
1 tsp black mustard seeds
1 tsp salt
½ tsp freshly ground black pepper
4 garlic cloves, finely chopped
1 green chilli, seeds removed, finely chopped
10 curry leaves, finely chopped
75 frozen 75g/3oz peas, defrosted
1 tsp lemon juice
Handful fresh coriander leaves

Instructions

Prepare the Pastry:

1
In a bowl, mix flour and salt. Add vegetable oil and egg yolk, and mix until the mixture resembles breadcrumbs. Gradually add warm water to form a smooth dough. Roll into a ball, wrap in cling film, and chill in the fridge for at least half an hour.

Make the Filling:

2
Boil potatoes in salted water for 15-20 minutes until just tender, then drain. Cut into small cubes. Boil carrots in salted water for 10-12 minutes until tender, then drain. Set aside.
3
Heat vegetable oil in a large frying pan over medium heat. Add onion, turmeric, garam masala, mustard seeds, salt, and black pepper. Fry for about 8 minutes until onions are softened and spices are aromatic.
4
Stir in garlic, chilli, curry leaves, potato, and carrot. Cook for a further ten minutes, then add peas and cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves, and set aside to cool.

Assemble the Samosas:

5
Divide the dough into six pieces and roll each into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Fold each semicircle into a cone, brushing the edges with reserved egg white to seal. Fill each cone about half-full with the samosa filling. Brush the top edges with egg white and press tightly to seal.

Cook the Samosas:

6
Heat vegetable oil in a deep, heavy-based pan. Fry samosas in small batches for 4-5 minutes until golden-brown and crisp. Remove from oil with a slotted spoon and drain on kitchen paper.

Serve:

7
Enjoy your delicious vegetable samosas hot with your favorite dipping sauce or chutney.

Note

Pastry Texture: Ensure the pastry dough is well-kneaded and rested in the refrigerator for at least half an hour. This helps develop gluten and gives the samosas a flaky texture when fried.

Filling Variations: Feel free to customize the filling with your favorite vegetables or spices. You can add ingredients like cauliflower, green beans, or bell peppers and adjust the spice level according to your preference.

Frying Tips: Fry the samosas in hot oil to achieve a crispy texture. Make sure not to overcrowd the pan, as it can lower the oil temperature and result in soggy samosas.
Storage: While samosas are best enjoyed fresh and crispy, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven to restore their crispiness.

Keywords: vegetable samosa recipe, vegetable samosa filling, samosa pastry recipe, how to make samosa, samosa dipping sauce, samosa chutney, potato samosa, indian samosa, vegetarian samosa

Read it online: https://eatngohub.com/recipe/vegetable-samosa-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.