Make one of your favorite Indian snack foods at home with this Indian Vegetable Samosa Recipe. They’re perfectly crisp and so tasty.

It costs $0.43 per serving to make this recipe. The recipe makes eight servings for $3.48 for the entire recipe. 

A Vegetable Samosa that has been bitten into so you can see the filling.

Vegetable Samosa

Vegetable Samosas are popular Indian cuisine found at most Indian restaurants, local street food vendors, and Indian grocery stores. A good samosa is a delicious hot and crispy pastry stuffed with all the right things.

The savory potato samosa is a carb-lovers delight. This Indian Vegetable Samosa recipe is perfect as a snack, side dish, on special occasions, or served as finger food on a platter for any party.

You start by making homemade dough and filling it with potato stuffing. Finish the Indian Samosa by deep frying it in oil. The texture is flaky and crunchy after being fried to a perfect golden brown.

Make a homemade samosa for a fraction of the price you would normally spend on them at your favorite Indian restaurant! With a little bit of time and effort, you can enjoy this popular street food in the comfort of your own home.

These crispy samosas are what your dreams are made of! It is an easy recipe using simple ingredients. My step-by-step directions will guide you through the process.

Be sure to read all my tips in the recipe card to achieve the best results in making delicious homemade samosas!

A close up overhead picture of the finished Indian Vegetable Samosa Recipe on a serving platter.

Ingredients and Estimated Cost

Per Serving Cost: $0.43

Recipe Cost: $3.48

  • 4 Tablespoons vegetable oil – $0.12
  • 1 (3oz) small onion – $0.70
  • ¼ teaspoon ginger paste – $0.05
  • ¼ teaspoon garlic paste – $0.04
  • ½ cup green peas – $0.36
  • 1 cup mashed potatoes – $0.30
  • ½ teaspoon cayenne pepper – $0.06
  • ¼ teaspoon smoked paprika – $0.11
  • ½ teaspoon chopped green chile – $0.02
  • ¼ teaspoon cumin – $0.01
  • 2 teaspoons salt – $0.02
  • 3 Tablespoons coconut milk – $0.42
  • 1 ½ cups all-purpose flour – $0.14
  • 1 teaspoon dried thyme – $0.17
  • ½ cup water – $0.00
  • 2 cups oil – $0.96

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Vegetable Samosa

  1. First, make the potato filling using a large skillet over medium heat, add a little oil and the sliced onions and saute until lightly browned. Reduce the heat to low heat. 
  2. Next, stir in the ginger paste and garlic paste to saute for one minute. 
  3. Then, stir in the remaining ingredients, except for the coconut cream. 
  4. Add in the coconut cream and cook for one minute. Set aside the filling mixture and allow it to cool. 
  5. Next, make the samosa dough by first combining the flour, salt, and dried thyme. Then add the water and vegetable oil until a rough dough forms and then knead it for about four minutes. 
  6. Allow the dough to rest at room temperature for ten minutes after covering it with a kitchen towel in a large bowl.
  7. Next, on a clean work surface, divide the dough into eight equal parts and roll each piece into a ball. Use a rolling pin the flatten the dough ball and roll it into a 6-inch diameter circle. 
  8. Starting with 1 dough circle, brush the edges with water.
  9. Then place one tablespoon of filling into the far end of the circle and then fold the two ends to form a triangular shape. Seal the straight edge with water. 
  10. Fold the end of the triangle and seal it with water as well. Finally, brush the seam line with water and repeat the process for the remaining dough circles. 
  11. To finish, heat oil in a large pan and then add a few of the samosas into the hot oil to fry until golden brown. Place the samosas on a plate lined with paper towels before serving. 

A picture collage showing how to make this recipe.

***For complete recipe instructions, see the recipe card below.

Storage Tips

SERVE: I like to serve these with a few different dipping sauces that you can usually find at the grocery store. The first is a Yogurt Sauce like the one pictured with this recipe. The second is a red Tamarind Chutney. And the third is a Mint Chutney or green sauce.

STORE: Fried samosas can be kept at room for about 24 hours, but best to store in an airtight container in the fridge for up to 3 days. To reheat, warm them in a pan or in a preheated oven at 350 degree Fahrenheit for 5 minutes.

FREEZE: You can shape the samosa and freeze them for up to 3 months until ready to fry.

A close ip picture of a finished Vegetable Samosa so you can see the crispy texture.

Cook’s Tools

  • Skillet
  • Rolling pin
  • Measuring cups and spoons
  • Liquid measuring cup
  • Cutting board
  • Chef’s knife
  • Baking sheet
  • Mixing bowl
  • Cast-iron pan
  • Pastry brush

Recipe FAQs

What are vegetable samosas made of?

Indian Samosas are fried pastries stuffed with a savory filling of potatoes, peas, and spices.

Do vegetable samosas have egg?

Samosas do not need eggs to make the dough. While some recipes may call for eggs, I do not use them in my dough recipe.

The finished Samosa Vegetable Recipe, some cut into so you can see what the inside filling looks like.

More Side Dishes

An overhead picture of the finished Vegetable Samosa recipe with dipping sauce.
5 from 6 votes

Vegetable Samosa Recipe

Recipe Cost $ $3.48
Serving Cost $ $0.43
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
8 people
Make one of your favorite Indian snack foods at home with this Indian Vegetable Samosa Recipe. They’re perfectly crisp and so tasty.

Equipment

  • skillet
  • rolling pin
  • measuring cups and spoons
  • liquid measuring cup
  • cutting board
  • chef's knife
  • baking sheet
  • mixing bowl
  • Cast-iron pan
  • pastry brush

Ingredients
 
 

VEGETABLE SAMOSA FILLING:

SAMOSA DOUGH:

FOR FRYING:

  • 2 cups oil for deep frying

FOR SERVING:

  • Mint-cilantro chutney
  • Sweet Chili sauce
  • Raita

Instructions

MAKE FILLING:

  • In a large skillet over medium heat, add two tablespoons of oil, then add sliced onions and saute for 3-5 minutes or until lightly browned, then reduce the heat to medium-low.
  • Stir in the ginger paste, and garlic paste, and saute for 1 minute.
  • Then add the peas, potatoes, cayenne pepper, paprika, green chile, cumin, and salt and stir to combine.
  • Add coconut cream and cook for another minute, then set aside the filling and allow it cool.

MAKE THE SAMOSA DOUGH:

  • Prepare the dough by combining flour, salt, and dried thyme.
  • Add the water and vegetable oil.
  • Combine until a rough dough forms.
  • Knead for 4 minutes until the dough is firm and springy.
  • Cover the dough with a clean kitchen towel and allow it to rest for 10 minutes.

FILL SAMOSAS:

  • Divide the dough into eight equal parts.
  • Roll each dough into a ball, then flatten using a rolling pin.
  • Roll each into a 6-inch diameter circle.
  • Starting with 1 dough circle, brush the edges with water.
  • Place one tablespoon of filling into the far end of the circle.
  • Fold the two ends to form a triangle and seal with water.
  • Fold the end of the triangle and seal with water.
  • Brush the seam line with water to seal permanently and repeat with the remaining filling and dough.

FRY SAMOSAS:

  • In a cast-iron pan over medium-high heat, add the oil and bring it to 340 degrees F.
  • Gently add a few of the samosas, then reduce the heat to medium-low heat and fry until golden brown.
  • Repeat with some of the samosas by turning up the heat to 340 degrees, adding the samosas, reducing the flame, and cooking until golden brown.
  • Transfer the samosas to a paper towel-lined plate.

SERVE:

  • Serve with store-bought dipping sauces like mint-cilantro chutney, sweet chili sauce, or raita.

Notes

● When adding water to make the dough, only use as much as needed. Too much moisture will make air pockets in the crust and will prevent them from turning crispy.
● Don’t overcrowd when frying the samosas in the pan, add about 3 to 4 at a time because they will not cook evenly.
● You can shape the samosa and freeze them for up to 3 months until ready to fry.
● Fried samosas can be kept at room for about 24 hours, but best to store in an air-tight container in the fridge for up to 3 days. To reheat, warm them in a pan or in a preheated oven at 350 degree Fahrenheit for 5 minutes.

Nutrition

Serving: 1samosa | Calories: 446kcal | Carbohydrates: 27g | Protein: 4g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 593mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 2mg

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Recipe Rating




5 Comments

  1. Kali Alexandria says:

    This is such a great recipe! SO tasty and delish!

  2. Fried pastry stuffed with all that goodness? I am sold! I’m going to try these this weekend.

  3. Yum, that filling sounds really great. Flavours are amazing. I can’t wait to make the recipe. I just saved it.

  4. What a fantastic recipe! We love Indian food in our family, and these vegetable samosas are so tasty. Really appreciate the detailed instructions and tips, too.

  5. Claudia Lamascolo says:

    Iove the flavors that enhanced these potatoes, this reminded me of something my aunt use to make but I have to admit there are so much better!