How to Make Vegetable Samosa

Vegetable samosa is a classic Indian street food and snack. It has a delicately flaky pastry filled with a potato and pea filling and is full of spices and flavour. Often, you will find it served with green chutney on the side. You can easily make this delicious and authentic recipe at home, using some of the readily available ingredients, or you can purchase harder to find items from your local Indian grocery store.

Samosas can be made with a variety of fillings, some savory and others sweet. They are typically wrapped in a rich and buttery pastry, and some include meats such as lamb or beef alongside vegetables like potatoes and carrots. Vegetable samosas are typically vegetarian and use many of the same ingredients as other types of samosas. These include ghee (clarified butter) and garam masala, which is a combination of warming and fragrant spices such as coriander, cumin, cinnamon, pepper, cloves and cardamom.

To prepare your samosas, start by washing the potatoes well. This helps them to cook through and ensure they are soft and tasty. You can also scrub the skins and peel them if you prefer, but this step is optional. Once the potatoes have been cooked, they are cooled slightly and then roughly mashed with the grated ginger and chilli powder. The mixture is then combined with the peas, kasuri methi and sundried mango powder (also known as amchur).

Heat the oil for deep frying. It is best to use a neutral-flavored oil, such as vegetable or canola oil. Fry the samosas one at a time, turning as needed to ensure that they brown evenly. Once they have browned, drain them on a plate lined with paper towels. Serve immediately, or pack for a takeaway lunch. سمبوسة خضار