Crispy Vegetable Samosas
Crispy Vegetable Samosas with a classic potato-and-pea filling, gently spiced and easy to make at home. Golden, crunchy and perfect as an Indian snack, appetiser or party starter.
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.