Indian samosas are crisp on the outside and warmly spiced on the inside. Potatoes, peas, and aromatic spices come together in a filling that’s bold but comforting, wrapped in a golden shell meant to be eaten hot and shared. They’re timeless street food simple, satisfying, and full of character.
This is Let’s Veg cooking rooted in tradition.
Samosa
Indian samosas filled with spiced potatoes and peas, fried until crisp and golden. A classic Let’s Veg recipe perfect for snacks and sharing.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat oil in a skillet over medium heat.
- Add cumin and coriander; cook briefly until fragrant.
- Add ginger, potatoes, peas, garam masala, chili powder, and salt.
- Cook for 3-4 minutes, mixing well. Remove from heat and cool slightly.
- Cut wrappers in half if needed. Form cones and fill with potato mixture.
- Seal edges with water or flour paste.
- Heat oil in a deep pan over medium heat.
- Fry samosas in batches for 4-5 minutes, turning until golden and crisp.
- Drain on paper towels and serve hot.
Nutrition
Notes
Bake at 400°F (205°C) for 25 minutes for a lighter version
Add cumin seeds or fennel seeds for extra aroma
Serve with mint chutney or tamarind sauce