This vegetable samosa will soon become your favorite snack, it will remind of the monsoon rain and has a chaat-like sweet, spicy, and tangy delight. Yeah! I mean a roller coaster of flavors packed in the crispy homemade samosa pastry. This vegetable samosa has variations in the filling. Some people prefer a filling with only potatoes, excluding peas and carrots. These samosas are famous street food served in Pakistan and India. You’ll find them for sale on almost every corner. They’re basically lifesavers – perfect for unexpected guests, gatherings with friends, or simply a satisfying snack when hunger strikes. I grew up enjoying them dipped in sweet and sour Imli chutney and green chutney – a truly divine combination.
Ingredients
Ingredients for dough/pastry
I’ve tried my best to bring the street-style flavor to my vegetable samosa recipe. To achieve this, you’ll need to make the flaky dough by mixing flour and water with seasonings. Flavorful filling: Roasted spices, lemon juice, and minimal sugar make the filling so flavorful. Firm dough: Pay attention when making dough, keep it firm. It will be slightly difficult to roll but firm is crisp.
Flour: Use fresh flour and sift it to remove any lumps or tiny particles. Cumin: This recipe calls for cumin, but feel free to experiment with caraway seeds for a different flavor experience. Ghee: Feel free to substitute ghee with oil in this recipe. Salt: Make sure to season your dough well.
Ingredients for vegetable filling
For scrumptious vegetable filling, I’ve mainly used potatoes, peas, and carrots along with a few basic seasonings like chili powder, coriander seeds, and cumin.
Potatoes: Wash boil and peel the potatoes. Peas: I have used frozen peas here you can use boiled ones as well. Carrots: Use red carrots for the best taste. Use frozen diced carrot or steam it or freeze your fresh carrot for a while. The fresh carrot takes too long to cook, so steamed or frozen carrots work best for this recipe. Onion: Use red or pink onions for the authentic flavor. Ginger, garlic, and chili: I’ve used freshly chopped ginger and garlic with green chili paste. You can use store-bought paste as well. Lemon juice: I’ve added lemon juice for a touch of tanginess You can substitute with amchoor powder, anar dana powder, or even some imli pulp. Ground spices/Seasonings: Basic spices like chili flakes, and turmeric are used in this recipe. Oil: Use vegetable or olive oil to fry.
How to make this?
Let’s begin making these satisfying vegetable samosas from scratch.
Serving
Most of the desi people serve this samosa as an afternoon snack with a cup of hot karak chai. Nothing can beat this combo! Secondly, you can make these in mini vegetable samosas to serve as party appetizers. Couple it with more vegetarian recipes such as potato cheese balls, or batata vada for more variety. For non-veg options, chicken pakora, and chicken 65 are great pairs. You can simply serve these samosas with homemade ketchup, green chutney, or imli chutney for both kids and adults to enjoy!
Storage
It’s best to refrigerate vegetable samosas, as they contain potatoes that can spoil at warmer temperatures. Avoid leaving them at room temperature for more than 4 hours. Refrigerated samosas will last for 2 to 3 days.
Samosa Pastry
The dough needed to firm. A softer dough will produce a thicker fluffy pastry that will be less crispy. And a soft dough will produce too many blisters on the pastry.
Vegetable Filling
The potatoes should be boiled until absolutely tender. Do the inset knife test to be sure. The taste test is the key to filling as salt is variable in boiled potatoes. Make sure the pea and carrot are fully cooked and softened.
To fry
I know deep frying takes a lot of time and frying way before serving will make the samosa cold or soggy. If you want to serve these vegetable samosas fresh and hot. Consider using these techniques.
Double Frying: You just half-fry them until they are lightly golden. Then fry it again right before serving until fully crispy and golden. This is the same double-frying technique that is used for french fries. Reheating: For this, just deep fry samosas in a wok to avoid last-minute kitchen chaos, you can either reheat them in an air fryer or pop them in the oven for 10 to 15 minutes. Fry on medium heat as too hot oil will form blisters on pastry. Increase heat toward the end of frying if needed to turn vegetable samosa crispy.
Hungry for more vegetarian recipes? Try these! If you try this vegetable samosa recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
