Vegetable Samosa

Difficulty:

2/5

Serves:

6 PEOPLE

Vegetable Samosa (India)

Crispy, golden triangles filled with spiced potatoes and peas — Vegetable Samosas are a beloved Indian street food snack. Chef Devan Rajkumar recreates this iconic treat on Global Street Eats, bringing the aromas, textures, and bold spices of India’s bustling markets straight to your kitchen.

Featured in the Popular episode, where Chef Dev showcases street foods adored worldwide, these samosas highlight the perfect balance of crunchy pastry and flavorful filling. Toasted cumin, mustard, coriander, and fennel seeds mingle with garam masala, turmeric, and fresh ginger to create a filling that’s rich, aromatic, and irresistibly satisfying. Serve with your favorite chutney for a truly authentic experience.

This recipe exemplifies Global Street Eats: approachable, vibrant, and bursting with international flavor for home cooks to enjoy.

Ingredients:

For the Dough:

1 ½ cups (360ml) all-purpose flour
1 tsp (4.9ml) ajwain seeds (optional)
½ tsp (2.5ml) salt
4 tbsp (59ml) room temperature ghee
6 tbsp (88.7ml) cold water

For the Filling:

3 large or 4 medium russet potatoes, peeled and quartered
1 tsp (4.9ml) cumin seeds
1 tsp (4.9ml) fennel seeds
¼ tsp (1.2ml) black mustard seeds
½ tsp (2.5ml) coriander seeds
1 tsp (4.9ml) garam masala
¼ tsp (1.2ml) cumin powder
½ tsp (2.5ml) turmeric powder
1 tsp (4.9ml) salt
1 tbsp (14.8ml) grated ginger
2 cloves garlic, grated
1 scallion, chopped fine
1 green Thai chili, seeds removed and sliced thin
1 cup(240ml) frozen green peas
2 tbsp (29.6ml) vegetable oil
Neutral oil for frying such as vegetable or canola oil
Your favorite chutney

Method:

Make the Dough:

Mix the flour, ajwain seeds, and salt in a large bowl. Add the ghee and work it into the flour with your fingers. Pour in the water and mix until a dough ball forms. Cover the bowl with plastic wrap or a towel and allow it to rest for at least 30 minutes.

Make the Filling:

Add the potatoes to a pot of boiling water and cook until they are fork tender, about 10 minutes. Drain. Transfer the potatoes to a large bowl and mash with a potato masher or fork.

Heat a medium skillet over medium heat. Add the cumin, black mustard, coriander, and fennel seeds and toast, swirling the pan to keep the seeds moving, for about 30 seconds. Add the ginger, garlic, and peas and cook for 1 minute more. Add the green chili, garam masala, cumin powder, and turmeric powder and cook for another 30 seconds.

Transfer everything in the skillet to the bowl of potatoes and add the scallion and salt. Stir to combine and allow the mixture to cool to room temperature.

Make the Samosas:

Lightly flour your work surface and roll out the dough to about 1/8 inch thickness. Use a 6-inch round cookie cutter to cut out 6 dough circles.

Place ¼ cup of the filling in the center of a dough circle. Use your fingers to bring up the dough around the filling in three sections. Pinch the three dough sections together to seal; you should have formed a pyramid. Repeat with remaining dough circles and filling.

Heat a large, heavy bottomed pot of oil over high heat until the oil reaches 350 F (175 C). working in batches, carefully lower samosas into the oil and cook until they are golden brown, about 7 minutes. Transfer samosas to a paper towel lined tray to drain.

Serve with your favorite chutney for dipping.