Authentic Indian Vegetarian Samosas
Authentic Indian Vegetarian Samosas are crispy, golden, and wonderfully flavorful.They are traditionally filled with spiced potatoes and green peas.Cumin, coriander, chili, garam masala, and amchur create a classic Indian taste.A carefully prepared dough gives the samosa its signature crisp texture.They are traditionally deep-fried over medium-low heat for the best results.Serve them hot with mint chutney and sweet tamarind chutney.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 4 tablespoons vegetable oil or ghee
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon salt
- Approximately ½ cup water, as needed
For the Filling
- 4 medium potatoes, boiled and roughly mashed
- ½ cup green peas, cooked
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1–2 green chilies, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon fennel seeds, lightly crushed
- 2 tablespoons fresh coriander, chopped
For Frying
- Vegetable oil, as required
Instructions
Prepare the Samosa Dough
- Add flour, salt, and ajwain to a large bowl.Add the oil or ghee and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.To test the dough, press a little mixture between your fingers. It should hold its shape.Gradually add water and knead into a firm dough. Avoid making the dough soft.Cover with a damp cloth and allow it to rest for 25–30 minutes.
Prepare the Potato Filling
- Heat oil in a pan over medium heat.Add cumin seeds and allow them to crackle. Add ginger and green chilies and sauté briefly.Add coriander powder, cumin powder, chili powder, turmeric, and crushed fennel seeds. Stir for a few seconds.Add the boiled potatoes and green peas. Mix gently.Add garam masala, amchur powder, salt, and fresh coriander.Cook for 2–3 minutes, stirring occasionally.Turn off the heat and allow the filling to cool completely.
Divide the Dough
- Divide the rested dough into approximately 12–14 equal portions.Roll each portion into a smooth ball.Keep the remaining dough covered so it does not dry out.
Roll the Dough
- Take one dough ball and roll it into an oval shape approximately 5–6 inches long.Cut the oval in half to create two semicircles.Take one semicircle and lightly moisten the straight edge with water.
Shape the Samosa
- Bring the two corners of the straight edge together to form a cone.Press the overlapping edges firmly to seal the cone.Fill it with approximately 1–1½ tablespoons of the potato mixture.Do not overfill.Moisten the remaining edge and press firmly to seal the samosa.Repeat with the remaining dough and filling.
Fry the Samosas
- Heat enough oil in a deep pan over medium-low heat.To check the oil temperature, drop a small piece of dough into the oil. It should rise slowly rather than immediately turning dark.Carefully add the samosas without overcrowding the pan.Fry slowly until they become crisp and golden brown.This may take approximately 10–12 minutes per batch.Remove the samosas and drain them on a paper towel or wire rack.
Serve
- Serve the samosas hot with:Mint-coriander chutneyTamarind-date chutneyTomato ketchupMasala chai
Notes
- Use a firm dough rather than a soft dough.
- The oil or ghee rubbed into the flour helps create a crisp, flaky crust.
- Allow the dough to rest before shaping.
- The filling should be completely cool before filling the samosas.
- Do not overfill the pastry.
- Seal the edges firmly to prevent the samosas from opening during frying.
- Fry over medium-low heat rather than very high heat.
- Drain the samosas on a wire rack for maximum crispness