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Recipe for Vegetable Samosa

Recipe for Vegetable Samosa

Recipe for Vegetable Samosa

(Ref: RCP208)

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Samosa is eaten as a starter or as a snack. This is a triangular shaped stuffed pastry which is generally fried or nowadays even baked for the benefit of weight watchers. The filling (veg/non veg) can be of your choice whereas the filling that's followed from many years is boiled potatoes and peas along with some spices. Veg Samosa + Sweet Chutney and Green Chutney combo shared with a group of friends for an evening Chai will make an attractive menu...



Preparation Time:


Cooking Time:



For the dough:
 All Purpose Flour - ½ cup 
 Salt - ¼ tsp 
 Oil - 1½ tbsp 
 Lukewarm Water - slightly less than ¼ cup 
For the filling:
 Boiled Potatoes peeled and small cubed - 3 
 Green Peas - ½ cup 
 Cumin Seeds - ½ tsp 
 Finely chopped Green Chillies - 2 
 Ginger grated - 1 tsp 
 Coriander Powder - 1 tsp 
 Garam Masala - ¼ tsp 
 Dry Mango Powder (Amchur Powder) - 1 tsp 
 Salt to taste 
 Oil - 2tbsp 


Making the dough:

• Mix all the dough ingredients with little water at a time to make smooth dough. Knead for some time and let it sit aside for at least 15-minutes covered with a damp cloth.

Making the filling:

• Heat Oil in a pan, add Cumin Seeds, grated Ginger, Green Chillies, Coriander Powder and fry for for few seconds.

• Next add Green Peas and cook until tender.

• Then add Chopped Potatoes and stir fry for 3-4 min. Put the Garam Masala and Amchur Powder and mix well. Add Salt as per your taste and mix well again.

• Let this filling cool to room temperature.

Making of Samosa:

• Firstly make a paste with 2 spoons of Water and 1 Spoon of All Purpose Flour and keep aside.

• Then using the prepared dough, take a lemon sized dough and roll it into 6 inch diameter circle and cut the circle in half.

• Spread little amount of prepared flour paste along the edge of one semicircle. Now pick this semicircle in your hands and fold it into a cone shape.

• Fill this cone with approximately 3 tbsps of filling and close the cone into a triangle shape and pinch it properly so that it is completely sealed.

• Repeat the same steps to make rest of the Samosas.

• Heat oil in a frying pan, place few samosas at a time and deep fry until golden brown in colour on a medium heat.

Vegetable Samosas are ready to hit the table with chutney!

Tip: If you feel that making the pastry is a cumbersome procedure you could as well use filo pastry sheet for frying and puff pastry sheet if you are baking the samosas.

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