Golden Crispy Vegetable Samosas Recipe

Introduction

Samosas are delightful crispy pastries filled with a spicy potato and pea mixture. Perfect as a snack or appetizer, these golden treats bring a burst of flavor in every bite and are ideal for sharing with family and friends.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8-12 tablespoons cold water
• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• Salt to taste
• Oil for frying

Instructions

1. Step 1: In a bowl, whisk together the flour, thyme, and salt. Add ¼ cup ghee and mix well with your fingers until the mixture resembles a shaggy dough.
2. Step 2: Gradually add cold water, one tablespoon at a time, kneading until the dough is fairly stiff and not sticky. Cover and let it rest for 30 minutes.
3. Step 3: Peel and cut the potatoes into 2-inch chunks. Boil until just fork-tender, then drain and roughly chop or crumble them. Set aside.
4. Step 4: Heat 1 tablespoon ghee in a medium pan over medium-high heat. Add cumin, coriander, and fennel seeds and sauté until they start to sizzle.
5. Step 5: Add minced ginger, diced green chili, and green peas. Sauté for about 2 minutes.
6. Step 6: Stir in lemon juice, turmeric, garam masala, fennel powder, cilantro, salt, and the potatoes. Mix well and sauté for another 2 minutes. Remove from heat and let the filling cool to near room temperature.
7. Step 7: Divide the dough into six equal balls. Cover and let rest for 10 minutes.
8. Step 8: Roll each ball into a 7-inch flat disk between parchment paper to prevent sticking. Keep the rolled dough covered to avoid drying out.
9. Step 9: Cut each disk in half. Wet the flat edge of one half and shape it into a cone by pressing the edges together.
10. Step 10: Fill the cone with about two tablespoons of filling, packing gently. Wet the open edge and seal the samosa. Repeat with remaining dough and filling for a total of 12 samosas.
11. Step 11: Heat about 2 inches of oil in a heavy-bottom pan over medium heat. Test the temperature by dipping a toothpick—the oil should sizzle around it.
12. Step 12: Fry samosas in batches, leaving space between them. Cook for about 1 minute per side until golden and crispy without dark spots.
13. Step 13: Remove samosas with a slotted spoon and place on paper towels to drain excess oil.
14. Step 14: Serve warm with mango chutney or tamarind sauce for dipping.

Tips & Variations

• For a vegetarian twist, add finely chopped carrots or cooked lentils to the filling.
• Use store-bought ghee or substitute with melted butter if unavailable.
• Adjust the level of green chili based on your spice preference.
• To make baking easier, roll dough between parchment paper to avoid sticking and tearing.

Storage

Store leftover samosas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze samosas before frying?

Yes, after assembling, place samosas on a tray to freeze individually. Once frozen, transfer them to a freezer-safe bag and store for up to 1 month. Fry from frozen, adding a minute or two to cooking time.

What can I serve with samosas?

Samosas pair wonderfully with tangy mango chutney, tamarind sauce, or mint-cilantro chutney. You can also serve them alongside yogurt or a simple salad for a complete snack.

Golden Crispy Vegetable Samosas Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This classic Samosa recipe features a crispy, golden pastry filled with a flavorful mixture of spiced potatoes, peas, and herbs. Perfect as an appetizer or snack, these samosas are deep-fried to crispy perfection and served best with mango chutney or tamarind sauce.

• Author: Marco
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 samosas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8–12 tablespoons cold water

Filling

• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• salt to taste

For Frying

• oil for frying (vegetable or peanut oil preferred)

Instructions

1. Make the Dough: In a bowl, whisk together the all purpose flour, thyme, and salt. Add the ghee and mix with your fingers until the mixture becomes shaggy and holds together when pressed.
2. Knead Dough: Slowly add cold water one tablespoon at a time, kneading as you go, until the dough is stiff and does not stick to your hands. Cover and let it rest for 30 minutes.
3. Boil Potatoes: Peel and cut potatoes into 2-inch chunks. Boil until fork-tender but not mushy. Drain and roughly chop or crumble them; do not mash.
4. Prepare Filling Spices: Heat ghee in a medium pan over medium-high heat. Add cumin seeds, coriander seeds, and fennel seeds and sauté until fragrant and sizzling.
5. Sauté Vegetables: Add minced ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes until fragrant.
6. Mix Spices and Potatoes: Add lemon juice, fennel powder, turmeric, garam masala, cilantro, salt to taste, and the chopped potatoes. Mix well and sauté for another 2 minutes. Remove the filling from heat and let it cool to near room temperature.
7. Divide and Roll Dough: Divide rested dough into six equal portions. Form each into a ball, cover and let rest for 10 minutes. Roll each ball into a 7-inch flat disk using parchment paper to prevent sticking. Keep rolled dough covered to avoid drying.
8. Form Cones: Cut each round disk in half. Wet the flat edge of one half and fold into a cone shape, pressing ends together firmly.
9. Fill Cones: Spoon approximately two tablespoons of the cooled filling into each cone. Wet the inside edge of the open side and press closed to seal the samosa well.
10. Heat Frying Oil: Add 2 inches of oil to a heavy-bottomed large pan. Heat over medium until a wooden skewer inserted sizzles.
11. Fry Samosas: Fry samosas in batches, avoiding overcrowding. Cook each side for about 1 minute or until golden and crispy but not burnt.
12. Drain Oil: Remove fried samosas with a slotted spoon and place them on paper towels to absorb excess oil.
13. Serve: Serve the hot samosas fresh with mango chutney or tamarind sauce for dipping.

Notes

• Do not overboil potatoes, they should be fork-tender but hold some texture.
• Make sure the dough is stiff enough so it does not tear when shaping samosas.
• Keep the dough covered when rolling to prevent drying out.
• Adjust chili quantity to control spiciness of filling.
• Use a thermometer to maintain oil temperature around 350°F (175°C) for best frying results.
• Samosas are best enjoyed fresh and hot, but can be reheated in an oven to restore crispiness.

Keywords: samosas, Indian snack, potato samosas, crispy samosa recipe, vegetarian appetizer