Indian Vegetable Samosas

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These samosas are great! Try them with your favorite Indian chutney.

Preparation Time: 
40 mins
Cooking Time: 
45 mins
about 30

1 Tablespoon vegetable oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
1 medium onion, finely chopped
1 Tablespoon fresh coriander leaves (cilantro), chopped
1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
1 teaspoon cumin/coriander powder
1/2 teaspoon salt
pinch hot red pepper powder
3 medium potatoes, boiled, peeled, and cut into very small pieces
1/4 cup frozen peas (opt.)

2 cups white flour
2 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons rice flour
1/2 teaspoon salt


1. Heat vegetable oil in a skillet with the hing and seed mixture until seeds pop.

2. Add onion and coriander leaves (cilantro) and saut? until the onion becomes translucent.

3. Add amchur or lemon juice, cumin/coriander powder, salt, and red pepper powder. Saut? a few minutes.

4. Add potatoes and frozen peas (opt.) Mix well and saut? just until heated through, them remove from heat and set aside.

1. Mix white flour, vegetable oil, rice flour, and salt in a bowl.

2. Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.

3. To assemble the samosas, break off 1 1/2""-2"" pieces of the dough, and roll out into 6""-8"" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.

4. To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney or your favorite Chutney.

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