These crisp, beautifully spiced vegetable samosas are surprisingly simple and totally addictive.
These Crispy Vegetable Samosas are the ultimate homemade Indian snack – crunchy pastry, spiced potato-and-pea filling, and big flavour in every bite. If you’ve been searching for an easy vegetable samosa recipe that tastes authentic, this is it.
There’s something undeniably special about a good samosa, that first crack of crisp, golden pastry giving way to a warm, fragrant potato filling is pure comfort. I’ve always loved how such humble ingredients can create something so addictive, whether you find them at a market stall or make them at home. And while the classic pyramid fold is beautiful, what really matters is the flavour: simple spices, soft veggies and that irresistible crunch. Making samosas from scratch feels surprisingly calming, and pulling a fresh batch from the oil? Absolute bliss.
Why You’ll Love This Recipe
- Ultra-crispy pastry every time
- Simple, classic vegetable filling
- Make ahead friendly (freeze before or after cooking)
- Easy folding method – no pyramid skills needed
- Perfect for entertaining, lunchboxes or snacking
The Easy Samosa Method
Authentic samosas use a cone/pyramid fold, but honestly? This shortcut method gives you the exact same taste with a fraction of the fuss. Roll the dough, cut in half, fill, fold, seal. Done.
Make them:
- Small (24 pieces)
- Medium (12 pieces)
- Huge (6 pieces) if you’re feeling bold
Just remember: bigger samosas = longer cook time.
What’s In The Filling?
A traditional, flavour-packed combo of:
- Potatoes
- Peas
- Onion
- Ginger
- Green chilli
- Cumin, coriander, garam masala + optional cayenne
- Fresh coriander + lemon for brightness
Just enough heat to be interesting but adjust the chilli to suit
Tips For Making Crispy Vegetable Samosas
- Let the dough rest for 30–40 minutes so it rolls out easily.
- Rub the oil into the flour for at least 3–4 minutes – this is what gives the pastry its flakiness.
- Don’t overwork the dough; bring it together just enough so it’s firm, not soft.
- Roll the dough evenly and fairly thin so the samosas crisp up properly.
- Skip the flour when rolling – lightly oil the rolling pin instead.
- Fry low and slow for the first fry (160°C) to cook the pastry.
- Increase the heat for the second fry (190°C) to get them golden and extra crisp.
Serving Suggestions
Samosas are one of those snacks that work with just about anything, so serve them however the moment calls for. They’re perfect with classic Indian dips like mint chutney, store-bought samosa chutney, tamarind chutney or a simple spiced yoghurt, and they make an unbeatable starter before an Indian banquet-style meal. You can also pair them with a fresh salad, a warming curry or pop them on a platter for entertaining. Tuck a few into a lunchbox or enjoy them with a cold drink for an easy afternoon bite. They taste great hot, warm or at room temperature, making them ideal for feeding a crowd.
Storage
Store cooked samosas in an airtight container in the fridge for up to four days. They freeze well too, either fully cooked and cooled, or uncooked for the crispiest results. To freeze uncooked samosas, place them on a tray until solid, then transfer to a zip-lock bag and freeze for up to three months.
To reheat – place into an oven or air fryer and cook until hot and crisp. Try to avoid the microwave as it softens the pastry.
Whether you’re serving them as a party appetiser, packing them for lunch, or snacking straight from the tray (guilty), these homemade samosas always disappear fast. They’re mildly spiced, super crisp, stay fresh for days, and reheat beautifully. If you try these, be sure to let me know how they turned out in the comments section below!
More Indian Recipes:
- Easy Indian Mint Chutney
- Indian Yellow Rice – Fragrant, Easy and Perfect with Curry
- Indian Spiced Chicken Breasts in the Air Fryer
- No Yeast Garlic Naan Bread – Soft, Fluffy and Ready in Minutes
- 30-Minute Kerala Fish Curry with Coconut Cream
Crispy Vegetable Samosas
Equipment
- Wok, deep saucepan or electric deep fryer, for deep frying
Ingredients
DOUGH
- 2 cups plain flour
- 1 teaspoon ajwain seeds (See Notes 2 – optional)
- ¾ teaspoon salt
- ⅓ cup vegetable or canola oil
- ½ cup water
FILLING
- 2 medium potatoes, peeled and cut into 1cm cubes (about 500g)
- 1 tablespoon neutral oil
- 1 teaspoon cumin seeds
- 1 small onion, finely diced
- 2 teaspoons grated fresh ginger
- 1 long green chilli, finely chopped (deseeded for less heat if desired)
- 1 teaspoon ground coriander
- ½ teaspoon each of ground cumin and garam masala
- ¼ teaspoon cayenne pepper (optional)
- ½ cup frozen green peas
- Juice of ½ lemon
- ¼ cup roughly chopped coriander leaves
- Salt and ground black pepper, to taste
TO COOK
- Vegetable or other neutral oil, for deep-frying
TO SERVE
- Samosa chutney (See Note 4)
- Mint chutney (See Note 4)
Instructions
MAKE THE DOUGH
- Add flour, ajwain (if using) and salt to a bowl. Rub in the oil with your fingertips for 3–4 minutes until the mixture looks like fine crumbs.
- Add water gradually and mix until a firm, slightly stiff dough forms. It doesn’t need to be perfectly smooth.
- Cover and rest for 30–40 minutes.
MAKE THE FILLING
- Boil the diced potatoes in salted water for 6–8 minutes or until just tender. Drain and set aside.
- Heat oil in a pan. Add cumin seeds and cook for 1–2 minutes until fragrant.
- Add onion, ginger, chilli and a pinch of salt; cook 5 minutes until softened.
- Stir in coriander, cumin, garam masala and cayenne; cook 1 minute. Add peas and cook 2–3 minutes.
- Remove from heat, add potatoes, lemon juice and coriander. Season to taste. Cool completely.
ASSEMBLE THE SAMOSAS
- Knead the rested dough briefly, then divide into 12 balls. Keep covered with a damp towel.
- Roll one ball into a 15 cm circle and cut in half.
- Place 1 tablespoon filling on each half. Lightly wet the edges with water, fold over and press to seal. Shape however you like.
- Transfer to a tray and keep covered until frying. Repeat with remaining dough and filling.
first fry (low heat)
- Heat oil to 160°C. Fry samosas in batches for 4–5 minutes, turning often, until lightly golden.
- Drain on paper towel, then a wire rack. Bring oil back to temperature between batches.
Second fry (higher heat)
- Increase oil to 190°C. Fry samosas again for 1–2 minutes until deep golden and crisp.
- Drain on paper towel and serve with chutneys and/or yoghurt of choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Ajwain seeds:
Ajwain (carom) seeds add a subtle, aromatic flavour that’s traditional in Indian samosas. You’ll find them at some larger Coles stores, gourmet grocers or Indian supermarkets. If you can’t source them, simply leave them out — the samosas will still taste great. - Making larger samosas:
For medium or large samosas, divide the dough into 6 portions instead of 12. Roll and fill as usual — you’ll get 12 medium or 6 large samosas. Just fry them a little longer, as the thicker pastry needs extra time. - Dipping sauces:
Serve with Mint Chutney (Pudina), Tamarind Chutney, Date & Tamarind Chutney or any samosa-style sauce. Store-bought options are widely available at Indian grocers, gourmet stores and some supermarkets, or use your favourite homemade chutney.
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