Golden Crispy Vegetable Samosas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Sauté Vegetables: Add minced ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes until fragrant.
- 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.
- 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.
- 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.
- 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.
- Heat Frying Oil: Add 2 inches of oil to a heavy-bottomed large pan. Heat over medium until a wooden skewer inserted sizzles.
- Fry Samosas: Fry samosas in batches, avoiding overcrowding. Cook each side for about 1 minute or until golden and crispy but not burnt.
- Drain Oil: Remove fried samosas with a slotted spoon and place them on paper towels to absorb excess oil.
- 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
