For: Nitra Samosa Chutney
Homemade Vegetable Samosas
- Vegan
- Indian
- ⏱ 50 min
- Serves 4 (makes ~12)
Crisp, golden pastry parcels filled with spiced potato and peas — the classic pairing for samosa chutney.
Method
- 1
Make the pastry
Rub the oil into the flour with a pinch of salt, then add water gradually to form a firm dough. Rest 20 minutes.
- 2
Make the filling
Heat a little oil, temper the cumin seed, add the peas and mashed potato, season with garam masala and salt, and cook 5 minutes until well combined.
- 3
Shape the samosas
Roll out the dough and cut into ovals, cut each in half, and shape into cones. Fill with the potato mixture and seal the edges with a little water.
- 4
Heat the oil
Heat oil for deep-frying to medium heat — too hot and the pastry browns before the inside heats through.
- 5
Fry until golden
Fry the samosas in batches for 8–10 minutes, turning occasionally, until deep golden and crisp.
- 6
Serve
Drain on paper towels and serve hot with samosa chutney.
Fry samosas over medium heat rather than high — this gives the pastry time to cook through and crisp evenly without scorching.