Crispy vegetable samosas are just what your Friday night needs.

Samosas remind me of my school days.

Nothing can beat that experience!

Vegetarian Samosas on a bed of herbs with one samosa filled with potato and peas alongside a cilantro mint chutney or dipping sauce in a small wooden bowl..

Simply Recipes / Prerna Singh

What Are Samosas?

Samosas are a widely popular street food in India.

It is believed samosas were brought to India by Middle Eastern traders.

Golden Vegetarian Samosas on a bed of herbs with one samosa broken open to show the potato and pea filling.

Prerna Singh

Typically, samosas are filled with a spicy potato filling, then deep fried.

These triangular dumplings have blurred the lines between breakfast, lunch, and evening snacks for Indian food lovers.

As a bi-product of its popularity, many other fillings are also used to make samosas today.

Woman pinching together a cone of dough filled with vegetables in her hands ot make Indian Samosas.

Prerna Singh

Minced meat (keema) orchicken, dry lentil-based fillings, and sweet fillings are a few examples.

But spiced potato samosa is still the most popular variety.

Can Samosas Be Vegan?

Woman holding a cone of dough filled with vegetables in her hands ot make Indian Samosas.

Prerna Singh

How Do You Make Samosas?

The most common way to serve a samosa is with a dip called chutney.

Green chutney is something that gives samosa a whole new dimension, and they pair so well together.

Pot of oil with samosas being fried.

Prerna Singh

This chutney is mainly comprised of two common Indian herbscilantro and mint.

Its versatile and happens to be one of the most common dips in Indian food.

Its like hot on top of hot, with a smack of citrus from lemon juice.

Cilantro, mint, lemons, cumin, ginger, garlic and jalapenos chopped on a wooden cutting board.

Prerna Singh

If you have leftover chutney, serve it alongsidenaanorrice,or spread it on sandwiches.

Either way, its delicious!

To thaw frozen samosas, transfer them to the refrigerator the night before you want to fry them.

Cilantro, mint, lemons, cumin, ginger, garlic and jalapenos in a blender.

Prerna Singh

Looking for More Amazing Indian Recipes?

It should be thick enough to coat a samosa when dipped.

If you want it thinner, add 2 to 3 tablespoons of water.

Green chutney made with mint and cilantro for vegetable samosas.

Prerna Singh

Transfer the chutney to a bowl, cover it, and wait until the samosas are ready.

In a large mixing bowl, combine all-purpose flour and salt.

Drizzle the melted ghee or vegetable oil around the flour mixture.

Article image

Prerna Singh

The mixture should hold its shape.

Add water to the flour one to two tablespoons at a time while kneading.

Knead into a smooth, firm dough.

Ingredients to make dough – flour, slat and butter or ghee in three small bowls on a marble counter.

Prerna Singh

This should take about 5 minutes.

Wrap the dough in cling wrap or cover with damp cloth until ready to fill the samosas.

Set a medium pot filled with water over medium high heat.

Woman’s hand mixing Ingredients to make dough – flour, slat and butter or ghee in three small bowls on a marble counter.

Prerna Singh

Add the peeled quartered potatoes, and bring them to a boil.

Boil the potatoes until they are fork tender, about 15 minutes.

Set a large skillet over medium high heat and add the oil.

Woman’s hand mixing Ingredients to make dough and grabing a fistful of it in her hands.

Prerna Singh

Once the oil shimmers, add the cumin seeds to the skillet.

Once they sputter, turn the heat down to medium and add the onion.

Saute for 3 to 4 minutes until the onion is softened.

Woman’s hand mixing Ingredients to make dough – flour, slat and butter or ghee in three small bowls on a marble counter and adding water from a copper cup into the bowl.

Prerna Singh

Add jalapeno, coriander, garam masala, ground turmeric, and salt.

Give it a quick stir.

Drain the potatoes and add them to the skillet.

Woman kneeding the dough for samosas in a white bowl

Prerna Singh

You want it mixed well.

In the end, the filling should be relatively dry and thick.

Set aside to cool completely before filling the samosas.

Samosa dough wrapped up in celophane.

Prerna Singh

Divide into 6 equal parts.

Roll each into smooth balls, and cover with a damp cloth.

This prevents the rolling pin from sticking to the dough.

Cumin seeds being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

Use a rolling pin to flatten the dough into a circle 6 inches in diameter, 1 mm thickness.

Cut in half so you have two half-moon shapes.

Pick one half and brush the edges with water using your finger.

Onions, spices and jalapenos being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

Gently pinch along the edges of the cone, making sure they are sealed.

Add 1 1/2 tablespoons of filling into the cone.

This should fill it 3/4 of the way.

Onions, spices and jalapenos being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

Repeat with the rest of the dough.

Cover sealed samosas with a damp cloth.

In the end, you should have 12 samosas.

Onions, spices, peas, potatoes and jalapenos being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

In a deep pot, add the oil and heat to 200F over medium heat.

Add the samosas to the oil and fry in batches; do not overcrowd the pot.

Fry until the samosas begin to turn golden.

Onions, spices, peas, potatoes and jalapenos being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

Take the samosas out of the oil and transfer them to a plate lined with paper towels.

Getting this part right for a samosa is the trickiest part.

If you start with high temperature oil, the pastry will turn soggy and oily.

Onions, spices, peas, potatoes and jalapenos being toasted in a black skillet for vegetable samosa filling.

Prerna Singh

So, starting with warm oil and then increasing the heat is the way to go here.

Serve immediately with a side of green cilantro mint chutney.

Bowl with vegetable samosa filling, a white bowl with ghee, a rolling pin, and a pink plate with a towel.

Prerna Singh

Samosa dough, vegetable filling, ghee, and a pink plate.

Prerna Singh

A ball of dough in a woman’s hand with a bowl of butter nearby and a pink plate.

Prerna Singh

Womans finger with red nail pressing on a dough round.

Prerna Singh

A circle of dough rolled out on a counterop with dishes and a rolling pin nearby.

Prerna Singh

A circle of dough cut in half on a counterop with dishes and a rolling pin nearby.

Prerna Singh

A circle of dough cut in half on a counterop with dishes and a rolling pin nearby.

Prerna Singh

Woman with henna on her hands holding a cone of dough in her hands ot make Indian Samosas.

Prerna Singh

Woman holding a cone of dough in her hands ot make Indian Samosas.

Prerna Singh

Woman holding a cone of dough filled with vegetables in her hands ot make Indian Samosas.

Prerna Singh

Woman pinching together a cone of dough filled with vegetables in her hands ot make Indian Samosas.

Prerna Singh

Pink plate with raw vegetables samosas.

Prerna Singh

Pot of oil with samosas being fried.

Prerna Singh

Triangles of the best vegetables samosas drainging on a plate with paper towels.

Prerna Singh