vegetable samosa

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world&#039;s great street snacks! Despite this, it&#039;s hard to find a great one.Here I&#039;ve come up with what is my ideal Samosa – it&#039;s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I&#039;ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I&#039;ve been to!Makes 12 Samosas.

Samosa Recipe

flour (, plain/all purpose)

tsp ajwain seeds ((Note 1))

tsp salt (, cooking/kosher)

ghee

water ((cold tap water))

500 grams/1 potatoes (, starchy/all-rounder (Note 3))

tbsp vegetable/canola oil

cumin seeds

tsp black mustard seeds

coriander seeds

tbsp fresh ginger (, finely grated)

tbsp green chilli (, finely chopped (serrano or cayenne))

green peas ((thawed))

tsp garam masala

tsp amchur ((Note 4))

tsp asafoetida ((Note 5))

cumin powder

turmeric powder

salt (, kosher/cooking)

tbsp coriander/cilantro leaves (, finely chopped)

Vegetable/Canola oil

Tamarind Dipping Sauce (- see separate recipe card below)

Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.

Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).

Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds &amp; coriander seeds. Stir the spices for about 30 seconds or until fragrant –  don&#039;t let them burn!

Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.

Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.

Add potato and gently stir to coat in spices for about 1 minute.

Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.

Potato Filling:

Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.

Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)

Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.

Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.

Samosa Dough:

Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don&#039;t dry out.

Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface - it will dry the pastry out.

Roll out: Roll the dough into a disc about 2mm / 1/10&quot; thick (~16cm /6.5” diameter).

Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).

Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5&quot; then press edges to seal.

Fill with potato: Make an &quot;O&quot; with your forefinger and thumb, then hold the cone in the &quot;O&quot;. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.

Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.

Repeat with remaining Samosas – you should make 12 in total.

Making the Samosas – see video:

Heat oil to medium: In a deep pan or pot, heat 5cm / 2&quot; oil to 160°C/320°F). (Note 7)

Fry 1: Carefully drop 3 - 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).

Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

Increase oil heat: Increase the oil temperature up to 190°C/375°F.

Fry 2: Carefully place 3 - 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

Frying:

Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.

Vegetable samosas

vegetable oil

onion, finely chopped

garlic cloves, crushed

potato (about 150 grams) finely diced

carrot (about 100 grams) finely diced

frozen peas

curry powder

vegetable stock

plain flour

tsp sea salt

vegetable oil fry

To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.

To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.

Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Make your own vegetable samosa with this easy recipe. Using filo pastry makes samosa making a breeze. Suitable for vegans and vegetarians.

Easy vegetable samosa

sunflower oil

onion (finely chopped)

garlic (finely chopped)

ginger (finely chopped)

tsp coriander

tsp cumin

tsp ground chilli powder (optional)

potatoes

carrot (diced)

water

peas

Salt and pepper

filo pastry

Sunflower oil (for brushing)

Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.

Add the garlic and ginger, stir and cook for a minute.

Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.

Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.

Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.

To make the mixture

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Line a baking tray with non stick baking paper.

Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don’t dry out.

Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.&nbsp;

Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.

Bake for 15-20 minutes until golden brown.

To make the samosa

Thanks so much for this recipe. We had some filo left over so I googled vegetable filo samosas and your recipe came up first. It does exactly what it says on the tin - delicious. U fortunately, them being so tasty means two of us ate them in one sitting. I made Ottolenghi’s Curried Lentil and Tomato soup and whipped up a coriander chutney to dip the samosas in. Just great :-) Thank you.

I made these for a potluck and everyone loved them. The were a huge hit. I'm gonna keep this recipe as my go-to for potlucks but just for at home, too!  Thank you!

Try using wraps….they don’t flake and aren’t very crispy but much easier to handle and we all love them……. 2 samosas from one wrap. Always have wraps in the cupboard so handy to just knock some samosas up.  I also use extra spices cos we like them spicy,  great snack, making them at least once a week.

Love these make them most Sundays for pinics. A family favourite.
Personally i get better results steaming the carrots and potatoe whilst cooking the onion then putting them in at the end. I also marginally up the spices but we like lots of flavour. 
Got to be birds eye peas!! 
I also sprinkle nigella seeds on pastry before folding this really finishes them off beautifully. Thank you so much for the recipe.

Tasted beautiful pastry was flaky when I removed them from the oven . Not sure what I did wrong but will definitely be making them again thank you

What an absolute win! We all loved them! Made grown ups some spicy ones! The step by step was fantastic!! I used all the odd bits of left over veg in them. Will definitely be making these at least monthly!!

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