Vegetable samosas are such a wonderful dish. These savory Indian fried pastries are filled with potatoes, veggies, and flavorful spices.
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What Are Vegetable Samosas?
A vegetable samosa is a savory pastry enjoyed at Indian restaurants. It can be an appetizer, snack, or entrée. The filling is made with potato, peas, chilies, ginger, and even more ingredients to amp up the flavor.
Why Vegetable Samosas Make a Great Party Appetizer
One of the nice things about veggie samosas is that they make wonderful appetizers for parties. It is great finger food and a delicious vegetarian option for your guests.
Veggie samosas are hearty so you won’t need to make a bunch of other appetizers.
You can make them up in big batches, fry what you need, and then save the rest.
Best of all, you will be everyone’s favorite person for making them!
Here’s everything you will need to make this Indian samosa recipe. Don’t let the long list intimidate you, it is worth it, I promise.
For the dough:
- All-purpose flour
- Ajwain seed powder (optional)
For the filling:
- Green peas
- Green Chilies
- Cashews (optional)
- Raisins (optional)
- Garam masala
- Chili powder
- Dry mango powder (optional)
- Vegetable oil (for frying)
How to Make Vegetable Samosas
There are three parts to this samosa recipe. Here are the steps for making the dough, filling, and putting them together:
To make the dough:
- Mix the salt, flour, oil, and ajwain together.
- Once those are mixed together add the water a little at a time while mixing. Then pat and knead the dough until it is soft and pliable.
- When the dough is done, cover it with a moist cloth and set it aside.
To make the filling:
- Mix the mashed potatoes, salt, chili powder, mango powder, garam masala, finely chopped green chilies, and crushed ginger together.
- After that is all mixed together, add in the boiled green peas, chopped cashews, raisins, and coriander. Mix it all together.
To make the samosas:
- Make small balls of dough and roll them out until they are about 4 to 5 inches in diameter.
- Then cut the flat circle in half to form a semicircle shape.
- Take one of the semicircles and fold it to form a cone shape. Use a little water on the seam and then place a spoon full of the filling in the cone.
- Once it is filled, seal up the remaining side with a drop of water.
- Continue this until all the dough and/or filling is gone.
- Then heat your oil in a kadhai or deep frying pan to 350°F and cook the pastry until it is golden brown.
Since this pastry has a veggie filling you can change out the vegetables if you desire.
You can also use boiled carrots or even add more peppers.
Add in some sesame seeds, celery seeds, or a little bit of curry powder as well.
How to Serve Potato Samosa
Vegetable Samosas are best served warm with a delicious dipping sauce. Chutney and raita (yogurt dip) are the most popular.
What Goes With Vegetable Samosa?
This savory pastry can be served along with other appetizers at a party or as a main dish with these sides:
How to Store Leftover Vegetable Samosas
These will store best in an airtight container in your fridge for up to 4 days. After that, they will tend to get a little soggy.
If you want to store them for longer, place them on a tray in the freezer for 2 hours to freeze them individually, and then store them in a freezer bag for up to 4 months.
How to Reheat Leftover Veggie Samosas
To preserve the amazing texture of this dish I would suggest either baking them in the oven at 375°F until they are heated all the way through or in the air fryer at 375°F for 5 to 7 minutes.
By using those methods, you will not have soggy leftovers, rather you will enjoy a crispy, spicy, and delicious potato samosa yet again!
Love Appetizers? Try These Recipes
- Chili Cheese Dip
- Clam Dip
- Cream Cheese Rangoon
- Fried Mushrooms
- Fruit Dip
- Grilled Buffalo Wings
- Hooters Wings
- Jalapeno Poppers
- Southwest Egg Rolls
Favorite Vegetarian Recipes
Thanks to ultimatum chef for sharing this recipe.
- 1 cup all-purpose flour (maida)
- 2 tablespoon oil
- 1/2 teaspoon salt
- 1/4 teaspoon ajwain optional
- 1/4 cup water you may need more
- 1 pound mashed potatoes
- 1-2 green chilies finely chopped
- 1/2 teaspoon ginger crushed
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mango powder (amchur), optional
- 1/2 cup green peas boiled
- few chopped cashews optional
- few raisins optional
- 1 tablespoon cilantro finely chopped
- vegetable oil for frying
- Mix together the flour, oil, salt, and ajwain.
- Then add the water a little at a time.
- Knead several times into a soft pliable dough.
- Cover it with a moist muslin cloth and keep aside for 15 minutes.
- Combine the mashed potatoes, green chilies, ginger, salt, and spices in a bowl, and mix well.
- Mix in the green peas, cashews, raisins, and cilantro, and set aside.
- Make small balls of dough and roll them into circles with a diameter of 4 to 5 inches.
- Cut each circle in half. Take one semi-circle and fold it like a cone, using a drop of water to seal the edge.
- Place a spoonful of filling in the cone, and seal the third side using a drop of water.
- Heat the vegetable oil in a kadhai or deep pot over medium heat, and deep fry till golden brown.
- Remove the samosas from the oil and allow the excess oil to drain over paper towels.