Vegetable Samosa
The Vegetable Samosa is perhaps the most famous Indian snack globally. It is a triangular, deep-fried pastry shell stuffed with a savoury, spiced vegetable filling. A perfect samosa is a study in structural integrity: it must have a "shatter-crisp" exterior that gives way to a steaming, aromatic heart.
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Double-layering spring roll pastry sheet triangles creates an extra crisp and golden outer shell when deep-fried.
Finely dicing raw onions and adding them directly to the cooled potato mixture ensures a subtle crunch inside the filling.
Assembled uncooked samosas can be placed in airtight ziplock bags and frozen for up to 2 months before frying directly from frozen.
Boil Potatoes and Sauté Vegetables
Boil the red potatoes in salted water for 10 minutes until tender, then drain, peel, and cool. Heat 2 tablespoons of vegetable oil in a pan, add cumin seeds, mixed vegetables, sweet corn, garden peas, and ginger garlic chilli paste, and sauté over medium heat for 5 minutes until dry.
Assemble Samosa Filling
In a large bowl, mash the boiled potatoes and combine with the cooked vegetable mixture, finely chopped raw onions, lemon juice, chopped fresh coriander, salt, chilli powder, turmeric, and garam masala. Mix thoroughly to bind into a firm filling.
Prepare Pastry and Sealing Paste
In a small bowl, whisk 35g of plain flour with 60ml of water to form a smooth sealing paste. Cut spring roll pastry sheets into triangles or strips, using double layers for strength.
Shape and Stuff Samosas
Fold a double pastry sheet into a cone, leaving no gaps at the pointed tip. Fill generously with 2 teaspoons of the vegetable potato filling, brush the open edges with the flour paste, and press firmly to seal into a neat triangle.
Deep-Fry and Serve
Heat 500ml of vegetable oil in a deep pan to 180°C. Deep-fry the samosas in small batches for 3 to 4 minutes, turning occasionally until golden brown and crispy. Drain on paper towels and serve hot with tamarind or mint chutney.
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Ingredients
| Red Potatoes | 450g |
| Vegetable Oil | 2 tbsp |
| Cumin Seeds | ¼ tsp |
| Mixed Vegetables | 140g |
| Sweet Corn | 85g |
| Garden Peas | 225g |
| Ginger Garlic Chilli Paste | 2 tsp |
| Onion | 115g |
| Lemon Juice | 2 tbsp |
| Fresh Coriander | 5 tbsp |
| Salt | 1½ tsp |
| Chilli Powder | ¼ tsp |
| Turmeric | ¼ tsp |
| Garam Masala | 1 tsp |
| Spring Roll Pastry Sheets | 30 sheets |
| Plain Flour | 35g |
| Water | 60ml |
| Vegetable Oil | 500ml |
