Vegetable Samosas

11 February 2026 By

Samosas are a deep fried savoury South Asian snack enjoyed during morning tea or as an afternoon snack.

Made of a simple pastry and filled with a variety of vegetable fillings such as spiced potato, onions and peas; carrot, cauliflower and beans; boiled mashed eggs and peas, or even paneer and peas. Some people prefer their samosas with mince, curried meats, canned spiced tuna or sardines with onions.

Samosas are usually made in triangular or cone shapes and served piping hot. They are often accompanied by chutney or a sauce to add a tangy flavour to accompany the richness of the crispy pastry and flavoured fillings.

Ingredients

Pastry 

  • 2 cups plain flour
  • 5 tbsp melted butter
  • ¾ cup warm water
  • Oil for deep frying
  • Salt to taste
  • Additional flour for dusting

Filling

  • 400 g potato, boiled whole until cooked
  • ½ cup peas
  • 2-3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 pieces long dried chillies, crushed up into flakes
  • 1 brown onion, chopped
  • 1½ tsp finely chopped ginger
  • 1 tsp minced garlic
  • 2 tsp chilli powder
  • Pinch of turmeric, coriander & cumin powders
  • 2 green chillies, finely chopped
  • Small bunch fresh coriander, finely chopped
  • 1 tsp Chaat Masala (ready made spice mix)
  • Juice of 1 lemon
  • Salt & jaggery to taste
  • Latasha’s Kitchen Date & Tamarind Chutney

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Method

Pastry

  1. Sift flour and salt into a bowl.
  2. Stir in melted butter.
  3. Add enough warm water into flour and mix to form a firm dough.
  4. Knead dough lightly in the bowl until smooth, then wrap in cling wrap and set aside for 20 minutes.

Filling 

  1. Peel the boiled potatoes, then mash coarsely in a bowl.
  2. In a saucepan over moderate heat, add oil and quickly toast cumin seeds and dried chillies until fragrant. Stir in the onions, ginger, garlic and green chillies, then add the chilli, turmeric, coriander and cumin powders. Cook, stirring gently for 5 minutes.
  3. Add the potatoes and green peas. Mix well, then add fresh coriander, Chaat Masala, lemon juice, salt and a pinch of sugar to taste. Remove from heat and cool. Make 12 portions of limed sized balls.

Shaping 

  1. Divide dough evenly into 6 portions. Shape each portion into an oval and roll out on a lightly floured work area until the oval is 22 cm long and 14 cm wide. Cut each oval in half crosswise.
  2. Wet a finger and run along straight edge to moisten.
  3. Place fingers in the centre of the half oval, and fold sides in so the edges overlap to form a cone. Press, pinch and flute overlapped edges to seal, with a mixture of flour and water.
  4. Hold cone with open end uppermost. Drop one ball mixture into cone and use a wet finger to moisten edge of opening. Pinch edges of opening together to seal and enclose the filling. Place samosas on a lightly floured surface, then repeat with the remainder of dough and potato filling.
  5. Fill a fryer with oil to a depth of 14 cm and deep fry the samosas, 3-4 at a time, on 190 degrees for 4-5 minutes until dark golden brown and crispy. Serve with Latasha’s Kitchen Date & Tamarind Chutney