Vegetable Samosas are a beloved Indian snack renowned for their crispy texture and flavorful filling. These delightful treats are packed with spiced potatoes, peas, and carrots, all enveloped in a golden, flaky pastry. They serve as perfect appetizers or snacks for any occasion, bringing joy to gatherings and family meals alike. Let’s dive into this delicious vegetable samosas recipe that will surely become a favorite!

Why You’ll Love This Vegetable Samosas

There are countless reasons to adore vegetable samosas, each bite bursting with flavor. Firstly, they are incredibly versatile, making them suitable for various occasions, from casual snacks to formal gatherings. Secondly, this recipe is simple enough for beginners, ensuring everyone can enjoy these delectable treats. Additionally, these samosas are perfect for vegetarians and vegans, with delightful variations available. You can also customize the filling with your favorite vegetables, making them a fantastic way to use up leftovers. The combination of spices ensures a unique flavor profile, while their crispy exterior provides a satisfying crunch. Lastly, vegetable samosas pair wonderfully with a variety of dipping sauces, enhancing their taste even further.

Ingredients for Vegetable Samosas

Gather these items:

• 2 tbsp vegetable oil, plus extra for deep-frying
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 green chilli, finely chopped (optional)
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp ground coriander
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 100g frozen peas
• Small bunch of coriander, chopped
• Juice of ½ lemon
• Salt, to taste
• 270g pack filo pastry (or use spring roll wrappers)
• Flour paste (1 tbsp plain flour mixed with 2 tbsp water)

How to Make Vegetable Samosas Step-by-Step

1. Step 1: Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds, then add the onion and cook until soft.
2. Step 2: Stir in the garlic, ginger, and green chilli, cooking for 1 minute.
3. Step 3: Add the spices – garam masala, turmeric, and ground coriander – and stir for 1 minute more.
4. Step 4: Add the diced potatoes and carrots. Stir to coat in the spices, then pour in a splash of water. Cover and cook for 10 minutes until almost tender.
5. Step 5: Add the peas and cook for another 3–4 minutes until all the vegetables are cooked. Remove from the heat, stir in the chopped coriander, lemon juice, and season with salt. Let the filling cool.
6. Step 6: Cut each sheet of filo pastry into 3 long strips. Keep the sheets you’re not using covered with a damp towel to prevent drying.
7. Step 7: Place a spoonful of filling at one end of a pastry strip. Fold over into a triangle, then continue folding to form a triangle-shaped parcel. Seal the edge with a little flour paste.
8. Step 8: Repeat with remaining pastry and filling.
9. Step 9: Heat oil in a deep pan or fryer to 180°C. Fry the samosas in batches until golden and crisp. Drain on kitchen paper.
10. Step 10: Serve hot with chutney or yogurt dip.

Pro Tips for the Perfect Vegetable Samosas

Keep these in mind:

• Ensure the oil is hot enough before adding the samosas to prevent them from becoming oily.
• Use a damp towel to cover the pastry sheets while assembling to keep them from drying out.
• For crispy vegetable pastries, consider baking your samosas instead of frying. Preheat the oven to 200°C and bake for 25-30 minutes until golden.
• Experiment with different fillings like lentils or other vegetables for unique flavors.

Best Ways to Serve Vegetable Samosas

These crispy vegetable snacks are best served hot, straight out of the fryer. Pair them with your favorite chutney or yogurt dip for a satisfying taste experience. You can also serve them as part of a larger spread of vegetarian Indian appetizers, making them an ideal addition to any meal.

How to Store and Reheat Vegetable Samosas

To store leftover vegetable samosas, let them cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, place them in a preheated oven at 180°C for 10-15 minutes. This will help maintain their crispiness. These samosas are also great for meal prep, allowing you to enjoy them anytime!

Frequently Asked Questions About Vegetable Samosas

What’s the secret to perfect Vegetable Samosas?

The secret to perfect vegetable samosas lies in the filling. Ensure your potatoes are well-cooked and seasoned before wrapping them in pastry. This will provide a burst of flavor in each bite.

Can I make Vegetable Samosas ahead of time?

Yes! You can prepare the filling and assemble the veggie samosas ahead of time. Store them in the refrigerator and fry them just before serving for the best texture.

How do I avoid common mistakes with Vegetable Samosas?

To avoid common mistakes, ensure the oil is hot enough before frying and do not overcrowd the pan. This will help them cook evenly and achieve that perfect crispiness.

Variations of Vegetable Samosas You Can Try

Feel free to experiment with your vegetable samosas by trying different fillings such as spiced lentils, mixed vegetables, or even sweet potato. You can also make vegan vegetable samosas by using plant-based ingredients. For a healthier alternative, consider baking the samosas instead of frying them.

Crispy Vegetable Samosas: 7 Reasons to Love Them

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These crispy vegetable samosas are packed with spiced potatoes, peas, and carrots, wrapped in a golden pastry. Perfect as a snack, appetizer, or part of a larger Indian meal.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 samosas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp vegetable oil, plus extra for deep-frying
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 green chilli, finely chopped (optional)
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp ground coriander
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 100g frozen peas
• Small bunch of coriander, chopped
• Juice of ½ lemon
• Salt, to taste
• 270g pack filo pastry (or use spring roll wrappers)
• Flour paste (1 tbsp plain flour mixed with 2 tbsp water)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds, then add the onion and cook until soft.
2. Stir in the garlic, ginger, and green chilli, cooking for 1 minute.
3. Add the spices – garam masala, turmeric, and ground coriander – and stir for 1 minute more.
4. Add the diced potatoes and carrots. Stir to coat in the spices, then pour in a splash of water. Cover and cook for 10 minutes until almost tender.
5. Add the peas and cook for another 3–4 minutes until all the vegetables are cooked. Remove from the heat, stir in the chopped coriander, lemon juice, and season with salt. Let the filling cool.
6. Cut each sheet of filo pastry into 3 long strips. Keep the sheets you’re not using covered with a damp towel to prevent drying.
7. Place a spoonful of filling at one end of a pastry strip. Fold over into a triangle, then continue folding to form a triangle-shaped parcel. Seal the edge with a little flour paste.
8. Repeat with remaining pastry and filling.
9. Heat oil in a deep pan or fryer to 180°C. Fry the samosas in batches until golden and crisp. Drain on kitchen paper.
10. Serve hot with chutney or yogurt dip.

Notes

Nutrition

• Serving Size: 1 samosa
• Calories: 120
• Sugar: 1g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg