Ultimate Guide to Making Indian Vegetable Samosas: Recipes & Tips

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine biting into a crispy, golden triangle, bursting with the vibrant flavors of spiced vegetables — that’s the magic of an Indian vegetable samosa. This popular snack, which has won hearts around the globe, originated from the Middle East and Central Asia, evolving into a beloved staple in Indian cuisine. It’s not just a treat; it’s a cultural journey wrapped in a flaky pastry shell.


To embark on your journey of making these beloved crispy Indian vegetable samosas, gather the ingredients listed below. Following the right proportions will ensure your samosas are as authentic and delicious as can be.

For the Dough

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons oil
  • 1/2 cup water, or as needed

For the Filling

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 cup finely chopped onions
  • 2 cups boiled and mashed potatoes
  • 1/2 cup frozen peas, thawed
  • 1 green chili, finely chopped (adjust to taste)
  • 1 teaspoon ginger, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh cilantro, finely chopped, for garnish
  • Oil, for deep frying (enough to submerge the samosas)

Equipment Needed

To craft your Indian vegetable samosas flawlessly, you will need some specific kitchen tools. Here’s a list of the equipment that will help you handle the task with ease:

  • Large Mixing Bowl: Useful for preparing the dough and mixing the filling.
  • Rolling Pin: Needed to roll out the dough into thin, even circles.
  • Frying Pan: A medium to large frying pan is required for sautéing the filling ingredients.
  • Deep Fryer or a Large, Heavy Bottomed Pot: Essential for deep frying the samosas to achieve that perfect golden and crispy texture.
  • Slotted Spoon: Helps in safely removing the samosas from the hot oil, while allowing excess oil to drain away.
  • Baking Tray: If opting to bake the samosas, a baking tray lined with parchment paper is necessary.
  • Pastry Brush: Useful for applying oil if you choose to bake the samosas.
  • Sharp Knife: Needed for finely chopping vegetables for the filling.
  • Measuring Cups and Spoons: Ensures that all ingredients are accurately measured for the perfect taste.

Each tool plays a pivotal role in the making of samosas, ensuring that each step of the process is conducted with precision and care. Make sure to have these items ready before you begin.


Now that you’ve gathered your tools and ingredients, let’s dive into creating the samosas. Follow these steps carefully to ensure each component blends perfectly to craft your delicious Indian vegetable samosas.

Making the Dough

Begin by sifting 2 cups of all-purpose flour into your mixing bowl to avoid any lumps. Add a pinch of salt for flavor and 4 tablespoons of oil. Use your fingertips to mix these together until the mixture resembles coarse breadcrumbs. Gradually add about 1/2 cup of water, or just enough to form a firm dough. Knead the dough on a lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover the dough with a damp cloth and set it aside for 30 minutes. This resting period helps to soften the dough, making it easier to roll out later.

Preparing the Filling

Heat 2 tablespoons of oil in a frying pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle for a few seconds until aromatic. Follow with 1 finely chopped large onion, 2 minced garlic cloves, and an inch of grated ginger, sautéing until the onions turn translucent. Now, stir in 2 chopped green chilies, 1 teaspoon of garam masala, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder. Cook for a minute until the spices are well combined.

Add 2 large peeled and finely diced potatoes and 1 cup of peas to the pan. Cover and let them cook for about 10 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking. If the mixture seems dry, add a few tablespoons of water. Once the vegetables are cooked, sprinkle in salt to taste and a handful of freshly chopped cilantro for freshness. Remove from heat and allow the filling to cool completely.

Assembling the Samosas

First, divide your rested dough into 12 equal balls. Roll each ball into a thin oval shape about 6 inches in diameter. Cut each oval in half. Take one half, form a cone shape by folding it, and seal the edge with a little water. Hold the cone in your palm, and spoon the filling into the cone, leaving enough space at the top to seal the samosa.

Dab the open top edges with a little water and pinch them together to seal the samosa completely. Repeat this process with the remaining dough and filling. Ensure the edges are sealed tightly to prevent the filling from leaking out during frying.

Cooking Instructions

Now that your samosas are shaped and sealed, it’s time to cook them to golden perfection. Choose either frying or baking based on your preference or dietary needs.

Frying the Samosas

  1. Pour vegetable oil into a deep frying pan or a deep fryer, ensuring there’s enough oil to completely submerge the samosas. Heat the oil to 350°F (175°C).
  2. Carefully place a few samosas into the hot oil. Do not overcrowd the pan to avoid a temperature drop and uneven cooking.
  3. Fry the samosas for about 5-7 minutes, turning them occasionally, until they turn golden brown and crispy.
  4. Remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.
  5. Serve hot with a side of mint chutney or tamarind sauce for dipping.

Baking the Samosas

  1. Preheat your oven to 375°F (190°C).
  2. Brush a baking sheet with a light coating of oil or use a non-stick cooking spray to prevent sticking.
  3. Arrange the samosas on the baking sheet and lightly brush the tops with oil. This helps in achieving a more golden color.
  4. Bake in the preheated oven for 20-25 minutes, or until the samosas are golden brown and crisp.
  5. Turn the samosas halfway through the baking time to ensure even browning.
  6. Serve warm with your choice of chutney or sauce.

Serving Suggestions

After preparing your Indian vegetable samosas, whether fried to a golden brown or baked to crisp perfection, the right accompaniments can elevate this snack into a delightful meal. Here’s how to serve them to maximize flavor and presentation:

  • Chutneys and Dips: Traditionally, samosas are served with an array of chutneys. Offer a tangy tamarind chutney and a vibrant mint-cilantro sauce for dipping. For a creamy texture, include a side of spiced yogurt dip.
  • Green Salad: Pair your samosas with a simple green salad dressed lightly with lemon juice and a pinch of salt. This adds a fresh, crisp component that contrasts beautifully with the rich, spiced filling of the samosas.
  • Beverages: Serve your samosas with a cooling drink. A sweet mango lassi or a refreshing mint lemonade complements the spices well and helps soothe the palate.
  • Wraps: For a filling meal, wrap samosas in a soft roti or paratha with some chopped onions, tomatoes, and a sprinkle of chaat masala. This makes a portable and satisfying lunch option.


Now that you’ve explored the vibrant world of Indian vegetable samosas from preparation to plating it’s time to bring this delicious snack to your kitchen. Whether you choose to fry or bake them you’ll be treating yourself and your loved ones to a delightful culinary experience. Remember the joy doesn’t end with the last bite—experiment with different fillings and sauces to keep the flavors exciting. So go ahead grab your apron and let the aroma of homemade samosas fill your home. Happy cooking!

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