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Indian Veggie Samosa Recipe

Indian veggie samosas with lime, rustic background
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This Indian Veggie Samosa recipe yields 12 perfectly crispy and golden samosas. This recipe includes directions on how to make the samosa dough, the delicious potato pea filling, and how to assemble, cook, and eat them! Vegan, dairy-free, and vegetarian. Ready to start?

>> Click here to see how we use this samosa recipe to make Samosa Chaat!

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What You Need to Make Delicious Indian Veggie Samosa

For the Samosa dough

  • 2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 1⁄4 cup oil or ghee (I like using this ghee)
  • 1⁄3 cup water

For the Veggie Samosa filling:

  • 1 tablespoon vegetable oil or ghee
  • 1 onion, finely chopped
  • 1-inch piece ginger, minced
  • 1 green chilli, finely chopped
  • 1⁄2 cup green peas, boiled
  • 4 potatoes, finely chopped
  • 2 carrots, finely chopped
  • 1 teaspoon cumin
  • 1⁄2 teaspoon asafetida (I like this one)
  • 1⁄2 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 1 tsp lemon juice
  • Salt and pepper, to taste
  • 1⁄4 cup fresh parsley, chopped
  • Oil, for deep frying

How to Make Authentic Indian Samosa

Make the Samosa Dough

  1. In a large mixing bowl, whisk together all the dough ingredients except the water. Once combined, slowly add in the water and knead using your hands. Cover and set aside.

Prepare the Samosa Filling

  1. In a large saucepan, heat oil or ghee over medium heat. Add in the chopped onion, ginger, salt, and pepper. Saute until onions are soft and ginger is fragrant.
  2. Add in the potatoes, carrots, and green peas. Cook until the vegetables are soft. Then add lemon juice and all the remaining spices, including more salt and pepper if needed.
  3. Once combined, stir in the chopped parsley and set aside.

Assemble the Samosa

  1. To make the samosa, take the prepared dough and knead it again until smooth. Divide the dough into 6 portions, then roll each one into an oval shape, about 8-9 inch long and 6-7 wide.
  2. Cut each oval in the center, dividing it into 2 equal “moon shaped” portions. Use water to seal the cut edges and join the edges to form each “moon shape” into a cone.
  3. Stuff the “cone” with the prepared samosa filling. Use water on the edges to seal tightly. Repeat with the remaining dough to make 12 samosas.

>> For a less traditional shape, you can also use this handy press to assemble your samosas.

Cook the Samosa

  1. Deep fry the samosa on medium-low heat (allow it to fry undisturbed for about 10-11 minutes).
  2. Then turn up the heat to medium, and flip over the samosas. You’ll know it’s done when the samosas turn golden and crisp.
  3. Remove the samosas and transfer to a colander, or a plate lined with paper towels.
  4. Serve the samosas as is, with green chutney, or use it to make delicious Samosa Chaat. ENJOY!

Indian Veg Samosa Nutrition Facts

Our easy Indian samosa recipe yields 12 potato and pea samosas. Each serving of 1 samosa contains:

  • Calories: 265 kcal
  • Carbohydrates: 27g
  • Fat: 15g
  • Saturated Fat: 4g
  • Sodium: 520mg
  • Protein: 5g
  • Fiber: 3g

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Indian veggie samosas with lime, rustic background

Indian Veggie Samosa Recipe

DWELL by Michelle
This Indian Veggie Samosa recipe yields 12 perfectly crispy and golden samosas. This recipe includes directions on how to make the samosa dough, the delicious potato pea filling, and how to assemble, cook, and eat them! Vegan, dairy-free, and vegetarian. Ready to start?
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Snack
Cuisine Indian
Servings 12 samosas
Calories 265 kcal

Ingredients
  

For the Samosa Dough

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¼ cup oil or ghee (I like using this ghee)
  • cup water

FOR THE VEGGIE SAMOSA FILLING:

  • 1 tbsp vegetable oil or ghee
  • 1 onion , finely chopped
  • 1 inch piece ginger , minced
  • 1 green chilli , finely chopped
  • ½ cup green peas , boiled
  • 4 potatoes , finely chopped
  • 2 carrots , finely chopped
  • 1 tsp cumin
  • ½ tsp asafetida (I like this one)
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp lemon juice
  • salt and pepper , to taste
  • ¼ cup fresh parsley , chopped
  • Oil , for deep frying

Instructions
 

Make the Samosa Dough

  • In a large mixing bowl, whisk together all the dough ingredients except the water. Once combined, slowly add in the water and knead using your hands. Cover and set aside.

Prepare the Samosa Filling

  • In a large saucepan, heat oil or ghee over medium heat. Add in the chopped onion, ginger, salt, and pepper. Saute until onions are soft and ginger is fragrant.
  • Add in the potatoes, carrots, and green peas. Cook until the vegetables are soft. Then add lemon juice and all the remaining spices, including more salt and pepper if needed.
  • Once combined, stir in the chopped parsley and set aside.

Assemble the Samosa

  • To make the samosa, take the prepared dough and knead it again until smooth. Divide the dough into 6 portions, then roll each one into an oval shape, about 8-9 inch long and 6-7 wide.
  • Cut each oval in the center, dividing it into 2 equal "moon shaped" portions. Use water to seal the cut edges and join the edges to form each "moon shape" into a cone.
  • Stuff the "cone" with the prepared samosa filling. Use water on the edges to seal tightly. Repeat with the remaining dough to make 12 samosas.

Cook the Samosas

  • Deep fry the samosa on medium-low heat (allow it to fry undisturbed for about 10-11 minutes).
  • Then turn up the heat to medium, and flip over the samosas. You'll know it's done when the samosas turn golden and crisp.
  • Remove the samosas and transfer to a colander, or a plate lined with paper towels.
  • Serve the samosas as is, with green chutney, or use it to make delicious Samosa Chaat. ENJOY!
Keyword afternoon snack, appetizer, appetizers, authentic recipes, easy snack recipes, easy snacks, indian cuisine, indian food, plant-based snack, snack, vegetarian

This post may contain affiliate links. Please read my disclosure policy.

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