The Best Vegetable Samosa
Where do I start with these crispy, packed-with-flavour vegetable samosa? These potato samosas definitely speak for themselves. Have these stocked in your freezer and you will always have a perfectly quick snack for unexpected guests or just for your family! I’m pretty sure everybody loves samosas.
These delicious aloo samosas are also so good for when you’re breaking your fast during Ramadan. They will satisfy your every craving. The good thing is, one of these samosas are pretty filling, which means you won’t be stuffing yourself full at iftar. They make awesome snacks, and I’ve heard that you can even eat them for breakfast!
And the best part is that these samosas are pretty simple to make. Use the helpful photos in this blog post to follow along every step of the way and you’ll have perfectly tasty samosas by the end of it!
Ingredients Needed
You will need these basic ingredients to make the dough:
All-purpose flour: this comes together with the oil and water to form the crispy outer shell of the samosa.
Oil: mixes with the oil and adds crispiness to the samosa shell. You can also use butter or ghee instead.
Potatoes: this is the base of the vegetable filling and is perfectly spiced with all the Indian spices, which are listed below. I like to use yellow potatoes (Yukon), but you can also use white potatoes if that’s your preference.
Peas: potatoes and peas mixed together make for the perfect filling for vegetable samosa.
Aromatics: onion, green chili, and ginger paste adds a lot of the traditional flavour to the samosa.
Spices: this is the fun part! These spices combined together help to give these potato samosa their ‘authentic’ Indian taste. In this recipe there is cumin seeds, coriander seeds, coriander powder, turmeric, ground cumin, garam masala, and a few more. There are so many different samosa recipes out there and each is unique. I personally love the blend of spices used in my crispy potato recipe because it is super flavourful! I don’t claim my potato recipe to be 100% authentic in flavour, but it’s pretty delicious!
Cilantro: adds the perfect fresh taste to the samosa.
Lemon juice: adds a nice little twist.
How to Make Crispy Potato Samosa
Follow these simple instructions to make the crispiest and tastiest Potato Samosa!
Prep the Dough
Mix the flour, salt, and oil/butter together until thoroughly combined.
Slowly add the water in while kneading to form a smooth, firm dough that isn’t sticky. Cover with a damp towel and allow to rest for 30 minutes, while preparing the filling.
Prep the Filling
Wash + peel + dice potatoes and boil for 5 minutes. Drain and set aside.
Heat oil over medium heat and cook onions until soft, golden, and translucent. Add whole spices and cook for 30 seconds. Add green chilies and ginger paste and cook for 30 more seconds. Add the remaining spices and cook for another 30 seconds.
Add potatoes and peas, mix thoroughly and allow peas to heat through. Taste and adjust for salt. Add cilantro and lemon juice and stir to combine. Set aside and allow to cool slightly.
Assemble the Samosa
Once dough has rested, break into 2 inch balls. Roll each ball out into a thin circle, and cut in half.
Place about 1 1/2 to 2 tbsp of filling on each half (see photos below for reference).
Fold one half dough over filling.
Then fold the other half over. Pinch seams to seal. Place on a plate and repeat process until all samosas are assembled.
Fry the Samosa
Heat about 2-3 inches of frying oil over medium heat. When hot, add a few samosas and cook for about 4-5 minutes on each side, or until golden brown. Remove and place on paper towel to drain. Serve with your favourite chutney and enjoy!
Can I Make Crispy Potato Samosa in Advance?
The answer is, yes! You can definitely make these in advance. I usually prepare this recipe in large batches for Ramadan. After wrapping the samosas (do not fry), I flash freeze them. To do this, you lay your samosas out on a parchment lined tray (be sure the samosas don’t touch each other) and place in freezer. Leave in the freezer for about 2-3 hours; then you can transfer the samosas from the tray to an airtight container or a freezer bag.
When you’re ready to fry, remove from freezer and follow instructions to fry samosas. You may need to fry them for a few extra minutes. They are the perfect Ramadan recipe!
Tips and Tricks for Perfect Samosa Every Time
- Use ghee in place of the oil or butter and you will get a flakier and crispier samosa shell.
- Instead of leaving the potatoes diced, you can mash them then make the filling as normal. This will result in a more consistent bite each time if you’re not a fan of the diced version.
- To make these vegan, simply use oil in the dough, instead of butter or ghee!
- Don’t feel like making the dough from scratch? No problem! Buy the samosa/spring roll wraps (which you can find at most international supermarkets) and use that instead of the dough in this recipe. If you need help wrapping, follow the instructions found in this Spicy Beef Samosa recipe.
How to Store Vegetable Samosa
If you do happen to have leftovers (which I never have), store them in the fridge in an airtight container for up to 3 days. Reheat in the microwave or oven.
You can store uncooked potato samosa in the freezer for up to 3 months. Flask freeze in a single layer until hard then transfer to an airtight container or freezer bag. Store in the freezer.
Serving
Serve these delicious fried treats with your favourite chutney! Mango and tamarind are my faves.
If you are interested in more recipes that you can make for Ramadan, check out this Caribbean-inspired shrimp accra recipe, Chocolate Covered Dates, Spicy Beef Samosa, Coconut Shrimp.
Crispy Potato Samosa (Aloo Samosa)
Description
Ingredients
Samosa Wrap
Samosa Filling
Instructions
For the Wrap
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In a medium bowl, combine flour and salt. Add oil and mix well until crumbly. Gradually pour in water, kneading to form a smooth dough.
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Once dough is formed, grease lightly with oil, place inside bowl, and cover with plastic wrap or damp cloth. Let rest while preparing the filling or 30 minutes.
For the Filling
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Wash, peel and dice the potatoes into small cubes. Bring a pot with water to a boil, add diced potatoes and a dash of salt; stir. Once water comes back up to a boil, cook potatoes for 5-7 minutes. Drain water and set aside.
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In a medium pan, heat the 3 tbsp oil over medium. Add the onions and cook for about 5 minutes, until soft, translucent, and golden. Add the cumin seeds and coriander seeds and cook for about 30 seconds. Add the ginger paste and green chilies; mix well and cook for 30 seconds more.
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At this point, add all the other spices (salt, coriander powder, turmeric powder, cumin powder, garam masala, and chili powder) and mix well and cook for 30 seconds again.
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Add the potatoes and peas and stir to combine everything thoroughly. Taste and adjust salt content at this point. Turn the heat off, stir in the fresh cilantro and lemon juice, and set aside to cool.
How to Fill Samosa
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After the dough has rested, pinch off approx. 2 inch sized balls. Roll each ball into a circle/oval--it does not have to be perfect (see photos for reference). Cut each circle in half.
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Place 1-1½ tbsp of the filling in the middle of each half circle. Fold over one side of the dough to wrap over the filling, keeping a rough triangular shape. Fold over the other side of the dough over the filling. Pinch all seams of dough so none of the filling is able to fall out (see photos for all steps above).
Frying the Samosa
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Heat oil in a small pot over medium heat for deep frying. Once oil is hot, add samosas and fry for 4-5 minutes on each side, or until crispy and golden. Place cooked samosas on paper towel to drain.
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Serve with your favourite chutney and enjoy!
Note
- If you are frying these from frozen, you are going to have to either defrost them for 30 minutes or fry them in a lower temperature oil for a longer time.
