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.
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.
Heat your oil to 170c (338f) and fry the samosas in batches for about 3 minutes per batch.
If you like this recipe for vegetable samosas, you should try these as part of your curry feast.
- 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
- 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.