For an extra layer of flavor, consider adding a squeeze of lemon juice or a sprinkle of chaat masala to the vegetable filling before sealing the samosas. Ensure the oil is at the correct temperature for frying to achieve a crispy exterior without burning the samosas. Use a thermometer to monitor the oil temperature. Samosas can be prepared ahead of time and stored in the refrigerator. Fry them just before serving for the best taste and texture. Serve with mint chutney, tamarind chutney, or your favorite dipping sauce for an enhanced culinary experience.
Veggie Samosas
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PREP TIME50 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS15
Embark on a culinary adventure with these savory Veggie Samosas! Bursting with aromatic spices and tender vegetables, encased in a crispy, golden crust, these samosas are an irresistible treat for any occasion. Perfect as an appetizer or a satisfying meal paired with a refreshing salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium130 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the vegetable oil in a saute pan over medium heat. Add the diced onion and cook for 1 minute until softened. Introduce the chopped garlic, curry powder, ground ginger, ground cumin, sea salt, red pepper flakes, ground coriander, cayenne pepper, celery seed, dried tarragon, and ground cinnamon. Cook until the spices release their fragrant aromas, about 1 to 2 minutes more. Incorporate the diced potatoes and mixed vegetables, stirring constantly, for 3 minutes to ensure even coating.
02
StepPour the vegetable broth into the potato and vegetable mixture. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and most of the broth has been absorbed, approximately 12 to 15 minutes.
03
StepIn a medium bowl, place the all-purpose flour. Create a well in the center and add the salt, vegetable oil, and room-temperature water in that order. Mix to form a stiff dough. Roll the dough into a ball, wrap it in plastic wrap, and set aside to rest for 30 minutes.
04
StepDivide the dough into 8 equal balls. Roll each ball into a 10-inch circle. Cut each circle in half. Moisten the edges of each half with water. Shape each half into a cone around your finger. Fill each cone with 1 to 2 tablespoons of the vegetable mixture. Pinch the edges firmly to seal.
05
StepHeat oil in a large saucepan or deep-fryer to 350°F (175°C). Deep-fry the samosas in batches until they are lightly browned and crispy, about 2 to 3 minutes per batch. Serve hot and enjoy!
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RECIPE REVIEWS
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Please Rate
Tad Gottliebhand
Jun 24, 2025These samosas are surprisingly easy to make, and they taste fantastic! I added a bit of chili powder for extra heat.
Rupert Russel
Jun 22, 2025I substituted sweet potatoes for regular potatoes, and it was delicious!
Claude Franey
Jun 22, 2025I added peas and carrots to my vegetable mix, and it turned out great.
Casimir Grady
Jun 21, 2025The dough was a bit tricky for me at first, but after a few tries, I got the hang of it. Definitely worth the effort!
Triston Konopelski
Jun 6, 2025I made these for a party, and they were a huge hit! Everyone wanted the recipe.
Mabelle Dubuque
Jun 6, 2025Next time, I'll try adding some paneer to the filling for extra protein.
Laisha Kshlerin
May 13, 2025I doubled the recipe for a larger gathering, and it worked perfectly.
Guiseppe Johnson
May 13, 2025My family absolutely loved these. The spice blend is perfect, and the filling is so flavorful.