Like curry house style easy 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!
You will find many spicy and delicious recipes on my blog. Here are some you’ve got to try!
- Curry house style base sauce – Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch – This one is from my book ‘The Curry Guy One Pot’
- One Pot Chicken Dhansak – from my book ‘The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken – Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani – An Indian restaurant favourite!
- Tonkotsu Broth – When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen – Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken – Try it and you’ll agree.
- Authentic Saag Recipe – This is so good
- Thai Beef Green Curry – Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese – The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 – One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce – So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka – Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this vegetable samosa recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Vegetable Samosas
Learn how to make easy and delicious vegetable samosas at home. Save money and enjoy homemade samosas with this simple recipe.
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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 242mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 4g
Kay
Thursday 19th of September 2024
I've just made these for the first time, and I am thrilled with the results! As finances are tight, I did cheat a little - I used spring roll wrappers from a local Asian supermarket, and I used a generic curry powder I already had rather than cough up for all the spices for the mixed powder. I do think the mixed powder would have produced an even tastier result. However, I followed the rest of the processes and ingredients to the letter, and the samosas are soooo good. I am extremely shy in sharing food I make with others, but I would be very happy to share these! Thanks for the recipe.
Dan Toombs
Friday 20th of September 2024
All really good to hear and I’m glad they worked well using spring roll wrappers. Lucky people who get to share them with you. Thanks very much. Dan
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