Crispy Vegetable Samosas with Spiced Potato Filling
Forget the soggy, greasy versions from the freezer aisle. These are the real deal: hand-crafted, golden-brown triangles of perfection. We use a traditional "Moyun" technique for the dough to ensure a flaky, biscuit-like texture that shatters upon impact. Paired with a zesty potato and green pea filling, these are the ultimate global snack for parties, tea time, or late-night cravings.
Why You'll Love This Recipe
- The Crunch Factor: By rubbing the fat into the flour properly, you get a pastry that is flaky like a pie crust but sturdy enough to hold a heavy filling.
- Complex Spice Profile: We use Amchur (mango powder) for a hit of acidity that balances the heavy potatoes.
- Actually Vegan: If you use oil instead of ghee, this is one of the most satisfying vegan snacks on the planet.
- Portable: They stay crispy even when they cool down, making them perfect for picnics or lunchboxes.
40 minutes (includes dough resting)
20 minutes
1 hour
Written by: Paul C.
Recipe Type: Snack / Appetizer
Difficulty Level: Medium
Cuisine: Indian
Yield: 12 Samosas
Dietary: Vegan (with oil), Vegetarian
Ingredients
The Flaky Pastry (Dough)
The Savory Filling
Instructions
Prepare the Dough: In a large bowl, mix flour, salt, and ajwain. Add the ghee/oil. Rub the fat into the flour with your fingertips until it feels like wet sand. When you squeeze a handful, it should hold its shape.
Knead: Slowly add cold water, a tablespoon at a time, and knead into a stiff, firm dough. It should be much harder than bread dough. Cover with a damp cloth and rest for 30 minutes.
Make the Filling: Heat 1 tbsp of oil in a pan. Add cumin seeds; once they sizzle, add the ginger-chili paste. Add the peas and cook for 2 minutes.
Combine: Add the crumbled potatoes and all the spices (Garam Masala, Amchur, etc.). Mix well, mashing slightly but keeping some chunks. Stir in fresh coriander and let the filling cool completely.
The Cut: Divide the rested dough into 6 equal balls. Roll each ball into an oval shape about 6-7 inches long. Cut the oval in half crosswise to create two semi-circles.
The Fold (The "Cone"): Take one semi-circle. Lightly wet the straight edge with water. Bring the two ends of the straight edge together to form a cone, overlapping the edges slightly to seal.
Stuffing: Hold the cone in your hand and fill it with about 2 tablespoons of the potato mix. Don't overfill!
The Seal: Wet the inside circular edge. Pinch a small pleat in the back of the dough (this helps it "sit" upright) and press the edges together to seal the samosa into a triangle.
Frying (Low and Slow): Heat oil in a deep pan. Crucial: The oil should be medium-low heat. If it’s too hot, the pastry will bubble and stay soft inside. Drop the samosas in—they should sink and slowly rise.
The Finish: Fry for 10–12 minutes, turning occasionally, until they are a deep, even golden brown. Drain on paper towels.
You Must Know
The secret to the perfect samosa is temperature control. If you see little bubbles all over the surface of your samosa, your oil was too hot. A perfect samosa should have a smooth, matte, golden-brown surface. This only happens if you fry them slowly.
Storage Tips
Fridge: Samosas lose their crunch in the fridge, but they last 3 days.
Reheating: Never use a microwave! Reheat them in an oven or air fryer at 350°F (175°C) for 5-8 minutes to bring back the crunch.
Freezing: You can freeze shaped, un-fried samosas for up to 2 months. Fry them directly from frozen (add 5 minutes to the fry time).
Ingredient Substitutions
- Mango Powder: If you can't find Amchur, use a squeeze of fresh lemon juice at the very end of making the filling.
- The Fat: Ghee gives the best flavor, but refined coconut oil or vegetable oil works perfectly for a vegan version.
- The Filling: Feel free to add small pieces of sautéed paneer or even minced meat if you want a non-veg version.
Serving Suggestions
Samosas are nothing without their dip. Serve with Coriander-Mint Chutney (green) for spice and Tamarind Chutney (brown) for sweetness. A hot cup of Masala Chai is the mandatory beverage here.
Success Stories
"I always thought the triangle shape was impossible. The tip about the 'pleat' in the back of the dough changed everything—my samosas actually stood up on the plate! They were crispier than the ones at my local Indian restaurant." — Liam, London.
Pro Tips
- The Dough Density: If your dough is too soft, the samosas will absorb too much oil and become greasy. Make sure it's stiff!
- Cool the Filling: Never put warm filling into the dough; the steam will make the pastry soggy from the inside out.
Recipe Tips & Advice
Your oil wasn't hot enough when you started, or your dough was too soft.
Yes, but they won't be the same. Brush them generously with oil and bake at 400°F (200°C) for 25-30 minutes.
You didn't seal the edges with enough water or press them firmly enough. Use a fork to crimp them if you’re worried.
Recipe Summary
Yield: 12 Large Samosas
Total Time: 1 Hour
Calories per serving: 180 kcal
This is the ultimate authentic snack—a masterclass in texture and spice that brings a piece of Indian street food culture into your kitchen.