Why You’ll Love Vegetable samosas Recipe
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The filling is comforting, flavorful, and full of vegetables.
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The pastry becomes delightfully crisp and golden when fried.
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They’re totally vegan and vegetarian-friendly — no eggs or dairy.
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You can make a batch ahead of time and fry them just before serving.
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They work well as snacks, starters, or part of a larger meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
for the filling
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150 g), finely diced
1 carrot (about 100 g), finely diced
100 g frozen peas
2 tsp curry powder (or spices of your choice)
100 ml vegetable stock
for the pastry
225 g plain flour
2 tsp sea salt
2 tbsp vegetable oil
vegetable oil for deep frying (enough, about 2 L)
Directions
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Prepare the filling. Heat the 1 tbsp vegetable oil in a frying pan. Add the chopped onion and crushed garlic, stir in the curry powder, and fry for about 10 minutes until soft. Add the diced potato, carrot, frozen peas, seasoning, and mix well so the vegetables are coated in spices. Pour in the vegetable stock, cover, and simmer for around 30 minutes until the vegetables are cooked through. Remove from heat and leave to cool.
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Make the pastry. In a bowl, mix the plain flour and sea salt. Make a well in the centre, add the 2 tbsp vegetable oil and about 100 ml water, and mix to form a firm dough. Knead on a floured surface for 5–10 minutes until smooth. Cover with cling film and let it rest at room temperature for 30 minutes.
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Shape the samosas. Divide the rested dough into 12 equal pieces. Roll each piece into a ball, then on a floured surface roll out into a circle approximately 15 cm in diameter. Cut each circle in two.
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Take one half‑circle, brush the straight edge lightly with water, and form into a cone. Fill the cone with about 1 tbsp of the cooled filling. Damp the open edges and pinch together to seal, forming a triangular samosa. Repeat with remaining pastry and filling.
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Deep‑fry the samosas. Heat the deep frying oil in a large, heavy-based pan to about 180 °C. The oil should fill roughly one-third of the pan. Fry the samosas in batches for 8–10 minutes, or until crisp and golden brown. Use a slotted spoon to remove, and drain on kitchen paper. Serve hot.
Servings and timing
Makes about 24 samosas.
Prep time: 30 minutes.
Cooking time: 1 hour 10 minutes + resting time.
Variations
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Instead of carrot and peas, you can add other vegetables like green beans or finely chopped spinach.
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For milder flavour, reduce the curry powder, or swap for a mild spice blend.
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You can bake rather than deep-fry the samosas for a lighter version — brush with oil and bake until golden.
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Add fresh herbs like coriander (cilantro) or a pinch of chilli flakes for extra flavour.
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Make smaller or larger samosas depending on your preference by adjusting dough and filling quantities.
Storage/Reheating
Allow samosas to cool completely. Store them in an airtight container in the fridge for up to 2 days. To reheat, bake in a preheated oven at 180 °C for 10–15 minutes until hot and crisp again. Avoid microwaving if possible — it can make the pastry soggy.
FAQs
How can I make the pastry less oily when frying?
You can reduce the amount of frying oil by brushing the samosas lightly with oil and baking them instead. Baking will give a crisp texture with less oil absorption.
Can I freeze samosas before frying?
Yes — you can prepare and assemble the samosas, then freeze them raw (on a tray, spaced apart). Once frozen, transfer to a sealed container or bag. Fry directly from frozen; you may need to increase frying time slightly.
What if I don’t have curry powder — what else can I use?
You can use a combination of spices: ground cumin, coriander, garam masala, turmeric, or even a premixed spice blend. Adjust amounts to taste.
Can I substitute potatoes with sweet potatoes?
Yes — sweet potatoes work well too. Dice them similarly, and adjust cooking time if needed (sweet potatoes may cook faster).
How do I know when the oil is hot enough for deep frying?
Heat the oil until it reaches about 180 °C. If you don’t have a thermometer, you can drop a small piece of dough or a bit of filling into the oil — if it sizzles and rises quickly, the oil is ready.
What should I serve with samosas?
Samosas go well with chutneys (mint, tamarind, or mango), yoghurt‑based sauces, fresh salad, or as part of an Indian-style meal with curry and rice.
Can I make the filling ahead and store it before making the samosas?
Yes — you can cook the filling in advance, refrigerate it in an airtight container for up to 24 hours, then use it when you make the pastry and assemble samosas.
Are these samosas vegan?
Yes — this recipe uses no animal products: the pastry is made with plain flour, oil, and water; the filling uses vegetables and vegetable stock — making them suitable for a vegan diet.
What if I don’t want to deep fry — will baking work?
Baking is a good alternative. Lightly brush assembled samosas with oil and bake at 180 °C until golden and crisp. They won’t be identical to fried ones but still tasty and lighter.
How crispy will the pastry be — will it stay crisp if I store and reheat later?
If you store properly and reheat in the oven, the pastry should regain much of its crispness. Avoid storing soggy or reheating in a microwave, which tends to soften pastry.
Conclusion
These vegetable samosas are a delicious, vegan-friendly treat that combine a spicy, vegetable-rich filling with crisp, golden pastry. Whether you serve them as a starter, snack, or part of a larger meal, they’re comforting and satisfying — and great to prepare ahead or freeze for later. Perfect for sharing with family or friends, they bring warmth and flavour to any table.
