How to make Vegetable Samosa - A true Indian delight with vegetable stuffing.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Refined flour, Ghee (घी)

Cuisine : Punjabi

Course : Snacks and Starters

Vegetable Samosa Recipe Card

Vegetable Samosa

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vegetable Samosa Recipe

  • Refined flour

  • Ghee 1 cup

  • Carom seeds (ajwain) (optional) 1/2 teaspoon

  • Ghee /oil 3 tablespoons

  • Salt to taste

  • For stuffing

  • Green peas shelled 1/2 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger chopped 1 inch piece

  • Green chillies chopped 2

  • Potatoes cut into ¼ inch cubes 4 medium

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Dry mango powder (amchur) 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes. Cook green peas in salted boiling water till soft. Refresh in cold water.

Step 2

Drain out excess water. Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Add red chilli powder, salt, amchur and garam masala powder. Stir well.

Step 3

Sprinkle water and cook covered till potatoes are done. Add green peas and mix well. Divide the dough into sixteen equal portions and roll them into balls.

Step 4

Apply a little flour and roll them into four inch diameter elongated diskettes. Cut into half, apply water on the edges. Shape into a cone and stuff it with the potato and peas filling.

Step 5

Seal the edges well and deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper. Serve hot with tamarind chutney.