Vegetable Samosas

Vegetable samosas are the gold standard of Indian snacks — shattering, flaky pastry wrapped around a warmly spiced filling of potatoes and peas. Fried to a deep golden crunch and served with tangy tamarind chutney, they taste better than takeaway every single time.

Prep time

40 mins

Cook time

20 mins

Total time

1 hr

Servings

8 servings

Calories

250

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ajwain (carom seeds)
• 5 tablespoons ghee or neutral oil, for the dough
• 1/2 cup cold water, as needed
• 3 medium potatoes (about 1 lb), boiled and diced
• 1/2 cup frozen peas, thawed
• 1 tablespoon neutral oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder) or lemon juice
• 3/4 teaspoon salt, plus more to taste
• Oil for deep frying, plus a flour-water paste for sealing

Instructions

1. Rub the flour, salt, ajwain, and ghee together until it resembles coarse crumbs. Add cold water a splash at a time and knead into a firm, smooth dough. Cover and rest 30 minutes.
2. Heat 1 tablespoon oil in a pan. Sizzle the cumin seeds until fragrant, about 20 seconds, then add the peas, coriander, garam masala, and amchur.
3. Fold in the diced potatoes and salt. Mash lightly so the filling holds together, then cool completely.
4. Divide the dough into 6 balls. Roll each into an oval about 8 inches long, then cut in half to make two half-moons.
5. Form a cone from each half-moon, sealing the straight edge with flour-water paste. Fill with 2 tablespoons of potato mixture.
6. Seal the top edge firmly, pinching out any air. Repeat to make 12 samosas.
7. Heat oil to 325 F (165 C). Fry the samosas in batches for 6 to 8 minutes, turning once, until deep golden and crisp. Starting at moderate heat keeps them from browning before the pastry cooks through.
8. Drain on a rack over a tray (not paper towels, which trap steam).
9. Serve hot with tamarind and mint chutneys.

Pro tips

• A firm dough and a 30-minute rest are the key to a blistered, flaky crust — soft dough absorbs too much oil.
• Keep the filling dry and completely cool; any steam inside will make the pastry soggy.
• Fry at 325 F (165 C), not hotter — high heat browns the outside before the inside cooks.
• The flour-water paste seal must be firm; chill shaped samosas 15 minutes before frying if they keep opening.

Frequently asked questions