Veg Samosa

A very popular snack all over India. Commonly found at Goan tea stalls, canteens, bus stops etc. Flour pastry filled with a mildly spiced vegetable filling and deep fried to perfection. Enjoy it with chutney of your choice or ketcup!
  • Passive
    15 minutes
  • Prep
    20 minutes
  • Cook
    30 minutes
  • Servings
    25 Pc.


  • 4 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Ginger garlic paste
  • 2 large sized Potatoes (Boiled , peeld and cubed)
  • 2 medium sized Carrot (Peeled, cubed and boiled)
  • 1/3 cup Green Peas (Boiled)
  • 1/2 tsp Tumeric powder
  • 1 tsp Chili powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam masala
  • 2-3 tbsp Coriander leaves
  • Salt (as per taste)
  • 25 Samosa Sheets (readymade or homemade sheets, see recipe link in recipe notes)


  • 1 In a skillet, add oil. Add mustard, allow them to splutter. Add cumin seeds , allow them to sizzle. Add ginger garlic paste, fry for few seconds(don't allow to brown).
  • 2 Add the boiled potatoes, carrots and peas. Mix well.
  • 3 Add all the masala powders. Cook for 5-7 minutes. (Mash the vegetables lightly with the ladle). Add salt as per taste.
  • 4 Add coriander, mix well.
  • 5 Allow filling to cool (about 15-20 minutes).
  • 6 Fill and fold samosas in the pastry sheets. (See Recipe Notes below for Home made Samosa Sheets Recipe link and folding samosa). Deep fry them on medium low heat (to avoid the bubbles on the samosa cover).
  • 7 Drain them on paper towel.
  • 8 Enjoy samosa with a hot cup of tea!

Recipe Notes

  1. Click here for Homemade Samosa Sheets Recipe.
  2. Click here on How to Fill and Fold Samosa. (This link will take you to Beef Mince Samosa, check steps 2-9).
  3. Roll the samosa sheets very thinly (if making them at home)
  4. Deep fry the samosas on medium low heat to avoid the bubbles and quick browning on surface.

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