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Perfect Crispy Indian Samosas

Delightful crispy samosas filled with spiced vegetables, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 samosas
Course: Appetizer, Snack
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1/4 cup oil or ghee
  • 1/2 teaspoon salt
  • as needed water water to form the dough
Filling
  • 2 cups mixed vegetables (potatoes, peas, carrots) chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • to taste none salt
Frying
  • as needed none Oil for frying for deep frying

Method
 

Prepare the Dough
  1. In a mixing bowl, combine all-purpose flour, oil or ghee, and salt. Mix until the mixture resembles fine crumbs.
  2. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 20-30 minutes.
Prepare the Filling
  1. In a pan, heat a little oil and add the cumin seeds. Once they start to sizzle, add the mixed vegetables.
  2. Cook until slightly tender, then stir in the garam masala, turmeric powder, red chili powder, and salt. Cook until well combined and remove from heat.
Shape the Samosas
  1. Divide the dough into equal portions and roll each ball into a thin oval before cutting it in half.
  2. Take one half and form a cone by folding it over itself, sealing the edge with a little water.
  3. Fill the cone with the vegetable filling and seal the open edge by pressing down firmly. Repeat with remaining dough and filling.
Fry the Samosas
  1. Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas a few at a time.
  2. Fry until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Serve
  1. Enjoy your Perfect Crispy Indian Samosas hot with your favorite chutney or dipping sauce.

Notes

For substitutions, use lentils or different vegetables as preferred. Ensure edges are well sealed before frying. Fry in batches to avoid sogginess. Store leftovers in an airtight container for up to 3 days; freeze uncooked for about a month.