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| July 15, 2013 Comment


Samosa is a snack for all seasons and is one of those vegetarian foods that’s enjoyed around the world. This vegetarian recipe for the popular Indian appetizer uses a spicy curry of potatoes and peas.

You can use a filling of your choice for your vegetable samosas.

Servings: 4
Cooking Time: 45 minutes


For Samosa Pastry

  • 3 cups maida ( all-purpose flour)
  • 3 tsp yogurt
  • 1 1/2 tbsp butter, melted
  • Salt to taste

For Samosa Filling (potato curry)

  • 4 large potatoes, boiled, peeled, and crumbled into small pieces
  • 1/2 cup peas
  • 7-8 green chillies, finely chopped
  • 1 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp raw mango aamchur powder or 4 tbsp lime juice
  • 1/2 tsp red chilli powder
  • 4-5 tbsp cilantro (coriander) leaves, finely chopped
  • Salt to taste
  • Vegetable oil for deep frying


  1. For the samosa pastry, mix the flour with yogurt, salt and butter. Sprinkle a little water at a time and make a stiff dough. Refrigerate the dough for 10-15 minutes.
  2. For the samosa curry, in a pan, heat 3 tbsp of oil and add the cumin seeds. As they start spluttering, add coriander seeds, green chillies, peas, garam masala, coriander powder, chilli powder, and mango powder and fry for a few seconds.
  3. Add the potatoes and salt to taste. Mix well and cook for 2 minutes and then add the chopped cilantro. If you’re using lime juice, instead of mango powder, add the juice after removing curry from the heat. Cool for 5 minutes.
  4. To make the samosa, divide the dough into small portions, (golf-ball size). On a lightly floured surface, roll a ball into an oval shape 7-8″ in diameter, a little thicker than for a roti or tortilla.
  5. Cut the oval into 2 pieces with a knife. Apply water to the edges, fold it into a cone and seal the edges. Fill the cone with the potato curry/filling, and seal the top edge by gently pulling together the edges, and place them on a plate, top edge down. Repeat with the remaining dough.
  6. Heat oil in a deep frying pan, and fry the samosas on medium-low heat until golden brown. Drain the excess oil on a paper towel.
  7. Serve the samosas hot with mint-coriander chutney and tamarind dip, and tea or coffee.

Category: Vegan Appetizer Recipes, Vegetarian Appetizer Recipes, Vegetarian Appetizer Recipes - No-Onion No-Garlic

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