Vegetable Samosas with Spiced Potato Filling (Printable)

Crispy pastry filled with spiced potatoes, peas, and aromatic herbs. Classic Indian appetizer.

# What You Need:

→ For the Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water (as needed)

→ For the Filling

05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas (fresh or frozen)
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons ginger, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped (optional)
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt, to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon lemon juice

→ For Frying

20 - Vegetable oil, for deep frying

# Steps:

01 - In a mixing bowl, combine flour and salt. Add oil and rub it into the flour until it resembles coarse crumbs. Gradually add water, kneading into a firm, smooth dough. Cover and set aside for 30 minutes.
02 - Boil diced potatoes until tender (about 10 minutes), then drain and set aside. In a skillet, heat oil over medium heat. Add onion, ginger, garlic, and green chili; sauté until onion is soft. Add cumin, coriander, garam masala, turmeric, and chili powder; cook for 1 minute. Stir in potatoes and peas; season with salt. Cook for 3–4 minutes, mashing some potatoes for texture. Stir in cilantro and lemon juice. Remove from heat and let cool.
03 - Divide dough into 6 equal balls. Roll each ball into a 6-inch circle, then cut in half to form two semi-circles. Brush the edge with water, form a cone by bringing the straight edges together, and press to seal. Fill the cone with 2 tablespoons of filling, then seal the open edge to form a triangle. Repeat with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches, turning occasionally, until golden brown and crisp (about 5–6 minutes per batch). Drain on paper towels.
05 - Serve hot with mint chutney or tamarind sauce.

# Expert Advice:

01 -
  • That contrast between the shatteringly crisp exterior and the soft, spiced potato filling is absolute magic
  • They freeze beautifully before frying, so you can have fresh samosas on demand for unexpected guests
  • The filling is endlessly adaptable once you master the spice base
02 -
  • Cool the filling completely before wrapping, otherwise the steam will make your dough soggy and it won't fry properly
  • Seal the edges firmly with water, but don't press so hard that the dough tears
  • Don't crowd the frying pan or the oil temperature will drop and you'll end up with greasy samosas
03 -
  • Keep a small bowl of water and a clean towel nearby while shaping, as dry edges won't seal properly
  • The oil is ready when a small piece of dough sizzles immediately and rises to the surface

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