Vegetable Samosa Recipe (India)
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
Methods
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.
Serving Suggestions
Serve Vegetable Samosa hot off the fryer with cool, tangy chutneys like mint-coriander or tamarind-date dip. For added texture and freshness, accompany with a crisp kachumber salad of cucumber, tomato, and red onion tossed in lemon juice.
In true Indian street food fashion, samosas also pair perfectly with a cup of masala chai. The spicy, fragrant tea cuts through the richness of the pastry and brings complete harmony to the experience. When making this Indian Vegetable Samosa Recipe, remember to rest your dough for perfect flakiness.
For entertaining, arrange samosas on a platter with little bowls of chutneys for dipping—an easy crowd-pleaser that travels beautifully from kitchen to party table.
Final Thoughts
This Indian Vegetable Samosa Recipe captures the essence of Indian street food—vibrant, flavorful, handmade, and designed for sharing. From the first crackle of the oil to the burst of spice in each bite, it’s a sensory celebration of India’s culinary heritage.
As showcased by Devan Rajkumar in Global Street Eats, samosas remind us that global cuisine is about connection—turning simple ingredients into edible art through technique and care. Whether made for a gathering or simply to treat yourself, these crisp, golden triangles will always deliver joy.
Try this Vegetable Samosa Recipe at home and experience authentic Indian street food from Global Street Eats.