EASIEST & DELCIOUS APPETIZER
Samosas are, of course, a staple in any South Asian home. I used to be indifferent to these pastries—mostly because I had my fill as a kid. But when I started making them at home, I fell in love with this snack all over again! This recipe guarantees a soft, buttery, and flaky samosa that’s neither dry nor too greasy.
The filling is a delicious blend of potatoes, carrots, and onions, all seasoned with a medley of spices like cumin, coriander, and turmeric. Feel free to toss in some green peas for that pop of color. We’ll make the dough from scratch to ensure a fresh, crispy pastry. These little triangles of joy are wrapped in a thin dough, fried to perfection, and are perfect for a snack or a party appetizer. I love having them with my midday tea and a side of sweet chutney for the perfect treat.
Prep and freeze a bunch for when you need to bring something to the family cookout and completely forgot. Vegetable samosas are a fantastic way to dive into South Asian cuisine and are perfect for those who are curious about our food—they’re not too spicy but capture all the essential flavours of Sri Lankan cooking. Enjoy!
TIPS & TRICKS
TIP 1: If you’re looking to skip the deep fry and go for a healthier option, just bake them on a flat tray at 350°F for 15 minutes. Flip them over and bake for another 5 minutes.
Veggie Samosas
Ingredients
- 2 cups Flour
- 1 tsp Salt
- 3 tbsp Ghee
- ¼ cup Water
- 2-3 medium potatoes
- 8-10 curry leaves
- 3 green chilli
- 4 cloves of garlic
- 1’’ knob of ginger
- ½ red onion
- ½ cup of green peas
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp coriander
- 1 tbsp lemon juice
Directions
- In a large bowl, combine flour, salt, and ghee. Slowly add water, being careful not to add too much—we want a flaky dough.
- Cover and let it rest for 40 minutes.
- Prepare the Filling: Peel, boil, and mash the potatoes.
- In a saucepan, sauté chopped curry leaves, green chili, garlic, ginger, and red onion.
- Once fragrant, add the spices and toast for a few minutes.
- Stir in the mashed potatoes, then remove from heat and add lemon juice and green peas.
- Form the Samosas: Divide the dough into six equal pieces. Roll each piece into a flat disc, about 5-8 cm in diameter.
- Cut each disc in half. Wet one edge of the semi-circle and form a cone shape. Press the seam together, using the water to seal it.
- Fill the cone with 1 tablespoon of filling, then wet the edges and pinch the cone closed. Repeat until all the dough is used.
- Fry: Deep fry the samosas in small batches until golden and flaky brown. Enjoy with your favourite chutney!
