Crispy Vegetable Samosas served with a sweet chili dipping sauce are golden fried pastries filled with spiced vegetables, offering a delicious appetizer or snack.
Author:Emma Harper
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:About 20 samosas 1x
Category:Appetizer
Method:Deep-frying
Cuisine:Indian
Diet:Vegetarian
Ingredients
UnitsScale
2cups potatoes, boiled and mashed
1/2cup peas
1/2cup carrots, finely diced
1 onion, chopped
1 tbsp garlic and ginger paste
1 green chili, chopped
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1/4cup fresh cilantro, chopped
2cups all-purpose flour
Salt for dough
Water as needed
Oil for frying
Sweet chili sauce (store-bought or homemade) for serving
Instructions
Prepare dough by mixing flour, salt, and water until smooth. Rest for 30 minutes.
Sauté onions, garlic, ginger, and green chili until fragrant. Add cumin seeds, coriander powder, garam masala, then vegetables. Cook until tender.
Mix cooked vegetables with mashed potatoes and cilantro. Let cool.
Roll dough into thin sheets and cut into strips. Shape into cones, fill with vegetable mixture, and seal edges.
Deep-fry samosas in hot oil until golden and crisp. Drain on paper towels.
Serve warm with sweet chili dip.
Notes
Bake samosas for a healthier option.
Add paneer or tofu for extra protein.
Spice up filling with chili flakes or fresh ginger.
Store samosas in an airtight container for up to 2 days.
Reheat in oven or air fryer to maintain crispness.
Freeze uncooked samosas on a tray before transferring to a bag; fry directly from frozen.
Use neutral oil with high smoke point for frying.
Whole wheat flour can be used but will yield denser texture.
Adjust chili quantity to control spiciness.
Try other dips like mint chutney, tamarind sauce, or yogurt-based dips.
Samosas can be baked or air fried as alternatives to deep frying.