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Home » Appetizers

Published: Apr 24, 2018 · Modified: Dec 31, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Samosa | Vegan Potato And Peas Filled Savory Pastry

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samosa pintrest image

Samosa is a very popular street food in India known for it traditional potato and peas filling. But can be made with any stuffing. These are usually served with some green chutney and sweet tamarind chutney.

 
Samosa in a bowl

It has always been my dream to make my own Samosa. My love for this pastry started when I spent my childhood growing up in Uttar Pradesh. Being young, I was not as much as a foodie, but alwasy enjoyed samosas for snack. When we returned back to Chennai, we had a samosa wala who had a cart just outside our apartment and he made hot samosas and jalebi every evening.

Potato and Peas filled Savory Pastry

On my way home, I would stand in front of his cart for few minutes adoring his flawless skill of making the samosa and shaping the Jalebi. At least 2 or 3 times a week, I would bring home couple of Samosas and jalebi to enjoy with mom.

Back in US, all the Indian stores carry fresh samosa, but they just are not the same as the ones that I ate from the samosa wala back in Chennai. I guess making it in front of our eyes is the magic.

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When I was thinking of street foods for this month's BM, I right away marked Samosa for the alphabet S. My mother would have been very proud of the Samosas I made. They came out so well for the first time and it definitely built my confidence to make it often. The flavor of homemade samosas are amazing and definitely much better than the store bought ones.

cut Samosa with sauces

It is not as hard as I anticipated. Just a little planning and a little time to shape . Also, the frying has to be done in medium flame and not rushed for that perfect, flaky texture of the Samosa. I made the traditional filling with potatoes and peas. Once comfortable, the shaping becomes much easier and faster.

I served the samosa with some green chutney and sweet tamarind chutney. Also, my son recorded a video of my Samosa shaping and edited it for ease. Pass on your comments on the video and whether it was useful to help shape the samosas.

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

O for Oatmeal Payasam

P for Pav Bhaji

Q for Quinoa Brown Rice Adai

R for Rajgira Aloo Poori

Preparation time - 15 minutes plus 30 minutes resting time
Cooking time - 60 minutes
Difficulty level - Intermediate

Ingredients to make Samosa - Makes around 20 medium ones

To make the Outer crust / dough -

  • Maida / All Purpose flour - 2 cups
  • Ghee / clarified butter (melted) - 4 tablespoon (oil can be substituted to make vegan samosa)
  • Carom seeds / Ajwain - 1 tsp
  • Salt - to taste
  • Water - as needed to make dough

To Make the Potato and Peas filling -

  • Potato - 3 (boiled, peeled and mashed)
  • Green peas - ½ cup (cooked or frozen)
  • Coriander seeds - 1 tsp
  • Fennel seeds - ½ tsp
  • Ginger paste - 1 tsp
  • Green chilies - 2
  • Red chili powder - 1 tsp
  • Coriander powder - ½ tsp
  • Garam masala - ½ tsp
  • Amchur powder - 2 tsp
  • Chaat Masala - 1 tsp
  • Asafetida - ¼ tsp
  • Salt - to taste
  • Oil - 2 tbsp
Samosa in a bowl

Procedure to make Samosa -

To make the Outer crust / dough -

  • In a wide bowl, add the flour, salt, ajwain and the melted ghee. Using your hands, rub the ghee and the flour together for about 2 to 3 minutes.
  • Make sure that you take time to mix the ghee into the flour well. This ensures that the samosa cover is flaky and crispy.
  • Once the ghee and the flour are mixed well, you can form a ball when pressed together and that will crumble upon breaking (refer to the picture).
  • Now slowly add water and form a soft dough. Knead the dough for 4 to 5 minutes and cover it with a cloth and let it rest for 20 to 30 minutes.
Preparing Dough

To Make the Potato and Peas filling -

  • Dry roast the coriander seeds and the fennel seeds for about 30 seconds and let it cool down. Coarsely grind it and keep it aside. You could also use a mortar and pestle to coarsely powder the seeds.
Grinding coriander seeds
  • Cook the potatoes and peel it. Mash the potatoes leaving a little bit of chunks in it. I like a little bite when I eat the samosas and hence do not completely mash the potatoes.
Mashing Potatoes
  • In a pan, heat the oil and add the grated ginger and green chilies. You could make a paste with chilies and ginger, but I just used finely chopped green chilies.
  • Next add the green peas and let it soften a bit. I used frozen peas and let it cook for 5 minutes.
  • Now add the crushed coriander and fennel seeds and fry for a minute.
  • Add the rest of the dry spices; red chili powder, coriander powder, amchur powder, chaat masala and garam masala along with salt. Mix well and let it fry for a minute.
  • Add the mashed potato and mix well. Let the potatoes cook along with the spices for 5 minutes in low heat.
  • The stuffing is ready now. Let it cool down to room temperature before shaping the samosas.
Preparing the filling

To Shape and Fry the Samosa | Vegan Potato And Peas Filled Savory Pastry -

  • Once the dough has rested, divide it into 10 pieces and make a smooth ball.
  • Rub oil liberally on the rolling pin and on the surface and roll the dough ball into a roughly 8 inch oval.
  • Cut the oval into two halves using a sharp knife.
  • Make a cone with one of the half, sealing the edges with water. Refer to the video and picture for shaping.
Shaping and stuffing the filling
  • Fill the cone with a tablespoon of filling and seal the top as well with water.
  • Shape all the samosas and also heat oil for deep frying.
  • Once the oil heats up, reduce the heat to medium and gently slide two shaped samosas into hot oil. Constantly rotate the samosa and let it evenly brown on all the sides. Make sure that you fry the samosa in low to medium heat. In high heat, the crust will not evenly cook and also will not be flaky.
  • Drain the samosas on a paper towel lined tray and serve hot with green chutney and sweet tamarind chutney.
Samosa with side chutney
samosa in a green plate

Samosa | Potato and Peas filled Savory Pastry

Samosa is a very popular street food in India known for it traditional potato and peas filling. But can be made with any stuffing. These are usually served with some green chutney and sweet tamarind chutney.
4.94 from 15 votes
Print Pin Rate
Course: Appetizer, Snack, Street Food
Cuisine: Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 58 minutes
Resting time: 30 minutes
Total Time: 1 hour 13 minutes
Servings: 20 Samosas
Calories: 117kcal
Author: Sandhya Ramakrishnan

Ingredients

To make the Outer crust / dough -

  • 2 cups Maida / All Purpose flour
  • 4 tablespoon Ghee / clarified butter melted - 4 tablespoon (oil can be substituted to make vegan samosa)
  • 1 teaspoon Carom seeds / Ajwain
  • Salt to taste
  • Water as needed to make dough

To Make the Potato and Peas filling -

  • 3 Potato boiled, peeled and mashed
  • ½ cup Green peas cooked or frozen
  • 1 teaspoon Coriander seeds
  • ½ teaspoon Fennel seeds
  • 1 teaspoon Ginger paste
  • 2 Green chilies
  • 1 teaspoon Red chili powder
  • ½ teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 2 teaspoon Amchur powder
  • 1 teaspoon Chaat Masala
  • ¼ teaspoon Asafetida
  • Salt to taste
  • 2 tablespoon Oil

Instructions

To make the Outer crust / dough -

  • In a wide bowl, add the flour, salt, ajwain and the melted ghee. Using your hands, rub the ghee and the flour together for about 2 to 3 minutes.
  • Make sure that you take time to mix the ghee into the flour well. This ensures that the samosa cover is flaky and crispy.
  • Once the ghee and the flour are mixed well, you can form a ball when pressed together and that will crumble upon breaking (refer to the picture).
  • Now slowly add water and form a soft dough. Knead the dough for 4 to 5 minutes and cover it with a cloth and let it rest for 20 to 30 minutes.

To Make the Potato and Peas filling -

  • Dry roast the coriander seeds and the fennel seeds for about 30 seconds and let it cool down. Coarsely grind it and keep it aside. You could also use a mortar and pestle to coarsely powder the seeds.
  • Cook the potatoes and peel it. Mash the potatoes leaving a little bit of chunks in it. I like a little bite when I eat the samosas and hence do not completely mash the potatoes.
  • In a pan, heat the oil and add the grated ginger and green chilies. You could make a paste with chilies and ginger, but I just used finely chopped green chilies.
  • Next add the green peas and let it soften a bit. I used frozen peas and let it cook for 5 minutes.
  • Now add the crushed coriander and fennel seeds and fry for a minute.
  • Add the rest of the dry spices; red chili powder, coriander powder, amchur powder, chaat masala and garam masala along with salt. Mix well and let it fry for a minute.
  • Add the mashed potato and mix well. Let the potatoes cook along with the spices for 5 minutes in low heat.
  • The stuffing is ready now. Let it cool down to room temperature before shaping the samosas.

To Shape and Fry the Samosas -

  • Once the dough has rested, divide it into 10 pieces and make a smooth ball.
  • Rub oil liberally on the rolling pin and on the surface and roll the dough ball into a roughly 8 inch oval.
  • Cut the oval into two halves using a sharp knife.
  • Make a cone with one of the half, sealing the edges with water. Refer to the video and picture for shaping.
  • Fill the cone with a tablespoon of filling and seal the top as well with water.
  • Shape all the samosas and also heat oil for deep frying.
  • Once the oil heats up, reduce the heat to medium and gently slide two shaped samosas into hot oil. Constantly rotate the samosa and let it evenly brown on all the sides. Make sure that you fry the samosa in low to medium heat. In high heat, the crust will not evenly cook and also will not be flaky.
  • Drain the samosas on a paper towel lined tray and serve hot with green chutney and sweet tamarind chutney.

Video

 

Nutrition

Calories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Mahy Elamin says

    May 04, 2019 at 3:32 pm

    5 stars
    This recipe was my first successful samosa experience. The dough was perfect and the instructions were easy to follow. The samosas, of course, were FANTASTIC.

    Reply
  2. Jagruti Dhanecha says

    May 04, 2019 at 3:17 pm

    Not only you but I bet every Indian girl's dream to make perfect samosa at home, it is a tedious job but you have nailed it! They look so delicious, wish I was your neighbour 🙂

    Reply
  3. Jo says

    May 04, 2019 at 7:34 am

    5 stars
    Weekend evenings deserves some delicious snacks to munch on. And what could be better than samosa. Perfect for my tea time snack and i loove the filling.

    Reply
  4. Uma Srinivas says

    May 03, 2019 at 3:02 pm

    5 stars
    Samosa looks very delicious and crispy. My one of favorite snack and my kids are also enjoying them while I am making it!

    Reply
  5. Emmeline says

    May 03, 2019 at 2:48 pm

    I love samosas and had them almost every day when I lived in Singapore! Oh how I miss all the campus food stalls... But never made them myself. Now thanks to your recipe I might actually dare try my hands at it - thank you!

    Reply
  6. Priya Srinivasan says

    July 03, 2018 at 1:20 pm

    now i definitely have to make samosas tomorrow!! you guys are totally tempting me with your yumm samosas!!! potato and peas filling, a classic samosa filling, nothing can beat a big and hearty bite of a samosa!!! you have got perfect ones sandhya!

    Reply
  7. Padmajha PJ says

    June 24, 2018 at 12:28 pm

    5 stars
    Samosas have turned out really well Sandhya. And your son has done a good job with the video.

    Reply
  8. sapana says

    May 20, 2018 at 2:45 pm

    5 stars
    Your first-time samosa came out so perfect aSandhya and now there is no stopping and you will make more. Love the cute video that your kiddo helped you to make.

    Reply
  9. Manjula Bharath says

    May 16, 2018 at 1:58 pm

    5 stars
    wow such an addictive samosa and you make them so perfect sandhya .. Looks fabulous, I am craving some samosa now . Your son is so smart and how sweet of him to video the behind the scene ..

    Reply
  10. Pavani says

    May 09, 2018 at 7:15 pm

    5 stars
    Your samosa look just perfect -- good job Sandhya. Samosa are such an addictive snack, especially with that tamarind sauce.

    Reply
  11. Mayuri Patel says

    May 08, 2018 at 10:31 am

    5 stars
    The samosas have come out so well, they are cute.Am sure your mum would have been so proud of you. Your son has done a good job taking the video.

    Reply
  12. Srivalli says

    May 08, 2018 at 5:25 am

    You have surely made them so well and nobody would say its your first time Sandhya! You son has done a great job in recording it, kids are so smart and so helpful right...I love samosa and I think I can have some right now!

    Reply
  13. Gayathri Kumar says

    May 01, 2018 at 2:40 am

    5 stars
    I couldn't believe that you are making samosas for the first time. They have turned out awesome and I am sure your mom would be proud. Nice video by your kiddo..

    Reply
  14. Scarlet says

    April 27, 2018 at 3:43 pm

    5 stars
    I love samosas but I have never tried making them. I need to give your recipe a try. It looks so good!!

    Reply
    • Sandhya Ramakrishnan says

      April 27, 2018 at 10:44 pm

      Thanks a lot! This was my first time as well and was so much fun. Will be making it quite often now 🙂

      Reply
  15. Priya Suresh says

    April 27, 2018 at 2:24 pm

    Wow, i feel like munching some rite now, samosas looks extremely addictive and prefect for evening snacks. Wonderful job Sandhya, you got them prefectly;

    Reply
  16. Sandhiya ThirumalaiKumar says

    April 26, 2018 at 10:04 pm

    5 stars
    Samosa turned out so good,Sandhya. Your son did a great job in making and editing the videos. Love the flavors you have used in the samosa,wish i could grab few from the screen 🙂

    Reply
  17. kalyani says

    April 26, 2018 at 5:06 am

    4 stars
    so perfectly made, Sandhya ! I loved that cute video. although I don't make samosas as much as the kids love it, I had the same inhibition like u before making it for the first time. Potato and peas are such a classic combo, and I particularly loved the addition of crushed coriander seeds as I used it both in my samosa as well as aloo parathas 🙂

    Reply
  18. Lakshmi says

    April 25, 2018 at 9:54 am

    Super very well done and captured for those trying for the first time

    Reply
  19. Sharmila Kingsly says

    April 24, 2018 at 8:45 pm

    5 stars
    Such cute helpers you have got.. Samosa had come out very well and im sure your helpers have enjoyed after shooting and clicking!!

    Reply
  20. Vaishali says

    April 24, 2018 at 8:37 pm

    Samosas for the first time ! Wow ! Amazing !! Sandhya Samosas at the vendors in North are a treat by itself , these guys are so quick that I toh just keep gazing , ha ha !
    Well these samosas are tempting me right in the morning and after this comment I shall remove some home made ones from my freezer , really they are my weakness .
    The kids are smart these days and have done a wonderful job with the video . Hugs to them and big hug to you too .. your first samosas :))
    And yes your mom would definitely be blessing you , their loves do blessings are always with us .

    Reply
  21. harini says

    April 24, 2018 at 3:34 pm

    5 stars
    Great job, Sandhya. I also never skip adding the coarsely ground coriander seeds.

    Reply
  22. Srividhya Gopalakrishnan says

    April 24, 2018 at 3:02 pm

    5 stars
    Samosas have come out really well Sandhya. Glad you made it and I am sure your mom will be definitely proud of you. Great video and your kiddos are great at shooting them. Hugs to the little helpers.

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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