Like curry house style vegetable samosas? You’ll love these!
Who doesn’t love a good samosa? I must order them every time I go out for a curry.
The problem is I like samosas like these vegetable samosas a little too much.
Paying what is usually a quite steep price for three samosas on a plate just doesn’t get it.
So easy to make at home. Try these vegetable samosas.
Vegetable samosas are easy to make.
As vegetable samosas and for that matter meat samosas are so easy to make, you might want to make your own.
Save your curry house starters for more difficult dishes like prawn puri or prawn butterfly. They are much better value for money when eating out.
These vegetable samosas are excellent served as a starter or canape when making a curry feast for friends and/or family.
What about the wrappers?
Authentic vegetable samosas are made with homemade wrappers. I demonstrate how to do this in this video on my YouTube channel. Be sure to subscribe when you’re there as I have a lot more cooking videos on the way.
At most curry houses, you are much more likely to get samosas made with ready-made samosa pastry. That is what I use in this recipe.
You can find samosa wrappers at most Asian grocers in the freezer section. You could also use Chinese spring roll wrappers which are the same thing but in a different shape.
If using spring roll wrappers, just cut them into long strips.
Following are step by step photos of how to make vegetable samosas.
Infuse the cumin seeds into the oil for about 30 seconds.
Add the onions and chillies and fry until the onion is soft and translucent. About five minutes.
Stir in the ground spices.
Add the potatoes and carrots and pour in just enough water to cover. Simmer until the potato is soft.
Use a potato mash to mash the potatoes a little. They should still be chunks.
Add the peas to heat through. The allow to cool.
Take a samosa strip and fold the left top corner over until you see a triangle shape.
Now take the top right corner and fold it down to the right. This will make a triangular pocket.
Pic up the samosa wrapper from the point at the top and place it in your hand.
Stuff the pocket full with the filling. Then dab the flap behind it with the flour paste and fold it over to secure.
Fold the remaining pastry over and then over again as tightly as possible into a triangular shape.
To Finish…
Heat your oil to 170c (338f) and fry the samosas in batches for about 3 minutes per batch.
Dig in!
If you like this recipe for vegetable samosas, you should try these as part of your curry feast.
Tikka masala sauce
Korma sauce
Pasanda sauce
Chasni sauce
Ceylon sauce
Chilli garlic sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Bhuna sauce
Madras sauce
Vindaloo sauce
Phaal sauce
Vegetable Samosas
Ingredients
- 2 tbsp rapeseed (canola) oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 green bird’s eye chillies, finely chopped
- 1 tbsp garlic and ginger paste
- 2 floury potatoes, peeled and cut into
- 1cm (1⁄2in) cubes
- 2 tsp mixed powder
- About 250ml (1 cup) homemade vegetable stock or spice stock – enough to cover
- 1 carrot, finely chopped
- 3 tbsp finely chopped coriander (cilantro)
- 125g (1 cup) frozen peas Salt, to taste
Instructions
- To make the vegetable filling, heat the oil in a large frying pan over a medium–high heat until bubbles appear.
- Add the cumin seeds. When they become fragrant in the oil, toss in the onion and chillies, and fry for 5–7 minutes until the onion is translucent and lightly browned.
- Add the garlic and ginger paste and fry for a further minute. Add the potatoes and mixed powder, and just enough water or spice stock to cover.
- Simmer until the potatoes are soft, topping up the stock if needed. Add the carrot and continue cooking until cooked through but still al dente.
- Reduce the stock until you have a dry potato mixture. Stir in the coriander (cilantro) and peas and season with salt. Set aside to cool.
- Fold the samosas as photographed above.
- When ready to cook, pour 10cm (4in) of rapeseed (canola) oil into a deep saucepan and heat to 170°C (340°F). Fry the samosas in batches until nicely browned.
- Remove with a slotted spoon and transfer to a wire rack. Keep warm while you fry the remaining samosas.
Connie Cassidy
Tuesday 14th of December 2021
Hello! This will be my second recipe of yours, after the smash hit of Mango Chutney! I’ve made samosas before, and want to know the SPICE MIX you mention. I’ve looked for it on your site to no avail. Could you please point me in the correct location? Thank you, Connie
Dan Toombs
Wednesday 15th of December 2021
Here is my mixed powder recipe:
https://greatcurryrecipes.net/2020/04/26/mixed-powder/
Thanks Dan