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Vegetarian Samosas

Prep Time 1 hr
Cook Time 18 mins


_For filling_

  • 2 large boiling potatoes either white or yukon gold
  • 1/4 cup vegetable oil
  • 1 1/2 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 tsp amchoor powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric for color
  • 1/2 tsp salt to taste
  • 2 tbsp ginger-paste make fresh by grating ginger root
  • 1/2 green chile minced (to taste, for spiciness)

_For dough_

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil or ghee
  • 4-6 tbsp cold water about 1/4 cup
  • For Frying
  • Enough peanut oil to deep- fry samosas


  • Boil the potatoes until tender. Allow to cool. Peel the skin from the potatoes. Dice potatoes into small cubes and set aside.
  • Prepare spices, ginger paste, and green chile. Heat 1/4 cup vegetable oil on medium-heat in a skillet. Add ginger and green chile, and saute for a few minutes. Add potatoes, and spice mixture. Saute until well combined. Taste and add additional salt if necessary. Set aside in a bowl for later use.
  • To prepare the dough: Using a food processor combine flour, salt, and vegetable oil. Pulse until mixture has become well-combined and the oil is well-incorporated. With the blade running consistently, begin slowly drizzling in the water. The dough should come together into a ball. Turn off the processor and check the texture of your dough. If it is too dry, add a little more water. If too sticky add additional flour. You want the texture to be firm and springy, not sticky or crumbly.
  • Lightly grease a mixing bowl and allow the ball of dough to rest at least 1 hour. Cover with a damp towel to prevent from drying out. Separate dough into 5 small balls of dough. Return to mixing bowl and allow to rest in the refrigerator for another 30 minutes- 1 hour.
  • To assemble the samosas: Once your dough is prepared, take 1 small dough ball at a time, and roll out into a thin, oval shape. The dough should be about 1/8 inch in thickness.
  • Slice in half with a knife to create 2 half moon shapes. Using one of the half-moons, apply water to the straight edge of the dough.
  • Press the straight edges together to form a cone.
  • Now, fill the cones using the potato mixture. Fill as generously as you can, with about 2-3 tablespoons of potato mixture. Then add additional water to the rounded edge and completely seal your samosa. You may use a fork to further crimp the edges for added seal. You will make 10 samosas.
  • Set completed samosas on a lightly greased plate.

To fry:

  • Add a generous amount of peanut oil to a large pot. Set the gas on low. Allow the oil to heat for about 5- 10 minutes before adding your samosas. If your pot is large enough you should be able to fry all the samosas together.
  • Fry on low for about 7 minutes, and then turn the heat to medium. Fry for an additional 7-8 minutes, or until the samosas are lightly browned.
  • Watch your samosas closely and turn often to allow for even cooking.
  • Allow samosas to drain off the excess oil on paper towels or a brown paper bag before serving.