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Easy Indian Vegetable Samosas

Easy Indian Vegetable Samosas! Bursting with flavorful spices and fresh vegetables, these crispy, golden pastries are ideal for any occasion. Despite what you might think, they're surprisingly easy and fun to prepare!
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Prep Time:30 minutes
Cook Time:30 minutes
Course: Appetiser, Entree, Snack
Cuisine: Indian
Keyword: indian snack, samosa, street food, vegetable samosa
Servings: 24 serves

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 oil (or other neutral 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 ground cumin
  • ½ teaspoon 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 DOUGH

  • Place flour, ajwain seeds (if using) and salt into a bowl. Add the vegetable oil and using your hands, rub the oil into the flour until it resembles fine breadcrumbs. Do this for at least 3-4 minutes.
  • Gradually start adding the water mixing until a stiff but pliable dough forms. You may not need all the water and the dough does not have to be completely smooth. Return to the bowl, cover with a clean tea towel or plastic wrap and set aside to rest for at least 30-40 minutes.

FILLING

  • Place potato into a small saucepan and cover with cold water by at least 3cm. Bring to the boil, add a good pinch of salt and cook for 6-8 minutes or until fork-tender. Drain into a colander and set aside.
  • Heat oil in a non-stick frying pan over medium heat until hot. Add the cumin seeds and cook, stirring often, for 1-2 minutes or until fragrant. Add the onion, ginger, chilli and a pinch of a salt, cook for 5 minutes or until softened.
  • Add all the spices, cook 1 minute then add the frozen peas. Cook, stirring, for a further 2-3 minutes or until they turn bright green. Remove the pan from the heat and add the potatoes, stirring to combine. Add the lemon juice, coriander and season to taste with salt and pepper. Set aside to cool completely.

TO ASSEMBLE

  • Once the dough has rested, give it a quick knead then divide into 12 equal portions and roll into balls (they don't have to be perfect). Keep the balls covered with a damp clean tea towel to stop them drying out.
  • Working with one dough ball at a time, roll out into a rough circle about 15cm in diameter. Using a knife, slice the round in half so you have two pieces of dough.
  • Add a tablespoon of the cooled filling to one side of each of the dough pieces. Using 'wet' fingertips, run a little water around the whole outside edge of the dough (this helps it to seal). Fold the dough over to enclose and pinch the edges to seal. These don't need to be perfect. Its not the authentic way of folding a samosa but its much easier and quicker. You can make any shape you prefer. Transfer to a lined baking tray and repeat with remaining dough and filling.
  • Cover the samosas with plastic wrap or a clean teal towel and refrigerate until ready to deep-fry.

1ST DEEP-FRY

  • Heat enough oil in a wok or saucepan to come one-third up the side, over medium high heat until it reaches 160℃. (alternately use an electric deep fryer according to manufactures instructions).
  • Working in small batches, deep-fry the samosas for about 4-5 minutes, turning often or until lightly golden. Remove with a slotted spoon on drain on paper towel before transferring to a wire rack. Repeat with remaining samosas making sure to return the oil to temperature before adding the next batch.

2ND DEEP-FRY

  • Heat the oil to 190C. Cook the samosas again, in bathces, for 1-2 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towel then transfer to a wire rack (this will help keep them crisp). Repeat with remaining samosas.
  • Serve the samosas with a tamarind chutney, mint pudina chutney, yoghurt sauce or a store-bought samosa sauce as pictured above.

Notes

  1. 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.
  2. AJWAIN SEEDS
    Ajwain seeds, also known as carom seeds, are small oval-shaped seeds of the ajwain plant. They are commonly used in Indian and Middle Eastern cuisines for their distinctive taste and potential health benefits.
    You can purchase these at some large Coles supermarkets in the Indian grocery section, gourmet food stores or Indian grocers. If you can't get hold od them, just leave them out.
  3. MAKE LARGER SAMOSAS
    To make larger samosas, simply divide the dough into 6 equal pieces and roll out as instructed above. This will give you 12 samosas rather then 24 smaller ones. You will need to cook them for a few minutes longer.
  4. DIPPING SAUCES
    I served with with my Mint Chutney (Pudina Chutney) and also some store-bought Samosa Chutney, Tamarind Chutney or Date & Tamarind Chutney. The chutneys are available at some large supermarkets, Indian grocers, gourmet food stores or online. There are loads of different options out there for store-bought. Alternately serve a homemade one.