Vegetable Samosas with Spiced Potatoes and Peas
Vegetable samosas recipe for crispy pastry stuffed with spiced potatoes and peas. Step-by-step guide to create a homemade Indian appetizer.
This recipe presents vegetable samosas—crisp, golden turnovers made from thin wheat pastry sheets encasing a fragrant filling of potatoes, carrots, peas and onions seasoned with garlic, ginger, cumin and curry powder. Lightly pan-fried (or baked) until the exterior turns shatteringly crisp, these triangular parcels offer a balanced contrast between the delicately spiced vegetables inside and the flaky shell outside. Commonly served hot alongside chutney or a yogurt-based dip, they are enjoyed as an appetizer, party snack or light meal, and often appear on buffets, picnic spreads or at celebratory gatherings where finger food is preferred.
Vegetable Samosas with Spiced Potatoes and Peas
Designed with convenience in mind, this version uses store-bought pastry and common fridge staples, so a full tray can be assembled in under 40 minutes. The parcels freeze and reheat beautifully, making them a practical choice for weekly meal prep or spontaneous snacking.
Prep Time
40 minutes
40 minutes
Cook Time
35 minutes
35 minutes
Total Time
75 minutes
75 minutes
Ingredients
Brick pastry sheets – 8 sheets
- Potatoes, peeled and cubed – 2 medium (about 250 g)
- Carrots, peeled and diced – 2 medium (roughly 150 g)
- Frozen green peas – 100 g (≈¾ cup)
- Onion, finely chopped – 1 medium
- Garlic clove, minced – 1 clove
- Olive oil – 1 Tbsp (plus a little extra for brushing/frying)
- Ground cumin – 1 tsp
- Ground turmeric – 1 tsp
- Mild curry powder – 1 tsp
- Garam masala – 1 tsp
- Fresh cilantro (coriander), chopped – 1 Tbsp
- Salt – about ½ tsp, or to taste
- Freshly ground black pepper – a pinch, or to taste
- Optional / suggested additions to boost flavor or serve alongside:
- Freshly grated ginger – ½ tsp
- Red-chili flakes or 1 small green chili, finely chopped – ¼–½ tsp
- A squeeze of lemon juice at the end (≈1 tsp)
- Plain yogurt or mint raita for dipping
Method
Peel the potatoes and the carrots
- Dice the potatoes and the carrots into small cubes
- Place the diced potatoes and carrots in a saucepan of salted water
- Bring the water to a boil and cook the vegetables until tender
- Drain the cooked potatoes and carrots well
- Stir the frozen peas into the hot drained vegetables so they thaw in the residual heat
- Heat vegetable oil in a pan over medium heat
- Add finely chopped onion and sauté until translucent
- Add minced garlic and grated ginger and cook for one minute
- Stir in ground cumin, turmeric, coriander, garam masala and chili powder and cook for thirty seconds
- Add the cooked potatoes, carrots and peas to the pan and mix to coat them with the spices
- Season with salt and pepper and mash lightly to create a cohesive filling
- Transfer the filling to a bowl and let it cool completely
- Cut each brick or phyllo pastry sheet lengthwise into three long strips
- Mix a little flour with water to make a smooth sealing paste
- Place a tablespoon of cooled filling near one end of a pastry strip
- Fold the corner of the strip over the filling to form a triangle
- Continue folding the triangle along the strip until the filling is fully enclosed
- Brush the final flap with the flour paste and press to seal the samosa
- Repeat the filling and folding process with the remaining pastry and filling
- Heat frying oil in a deep pan to about 170 °C
- Slide a few samosas at a time into the hot oil and fry until golden and crisp on all sides
- Lift the samosas out with a slotted spoon and drain them on paper towels
- Serve the vegetable samosas hot with chutney or yogurt sauce
Nutrition
Calories
1012 kcal Protein
25 g Fat
33 g Carbs
161 g Fiber
22 g Sugar
22 g
1012 kcal Protein
25 g Fat
33 g Carbs
161 g Fiber
22 g Sugar
22 g
Notes
Chill the filled triangles for 10 minutes in the freezer before cooking—this helps the edges seal and keeps the pastry extra-crisp. Prefer a milder filling? Replace half the curry powder with smoked paprika and add a squeeze of lemon just before serving to brighten the spices.
why this recipe
Crisp on the outside and bursting with warmly spiced potatoes, peas, and carrots within, this vegetable samosas recipe marries the irresistible crunch of wafer-thin pastry with the comforting flavors of everyday produce, transforming humble ingredients into something festive and memorable. The clever use of readily available filo sheets saves time without compromising authenticity, while a fragrant blend of curry, coriander, and fresh herbs perfumes the filling, making every bite vivid and satisfying. Whether you fry them for classic street-food indulgence or bake them for a lighter touch, these samosas emerge beautifully bronzed and irresistibly aromatic, perfect for sharing at parties, slipping into lunch boxes, or elevating a simple weeknight meal.
FAQs
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Frequently Asked Questions
Can I bake the samosas instead of deep-frying them, and if so, at what temperature and for how long?
Yes—brush the shaped samosas lightly with oil, arrange them on a parchment-lined tray, and bake them instead of deep-frying. Bake at 200 °C / 400 °F (fan 190 °C) for about 18–22 minutes, turning once halfway, until the pastry is deep-golden and crisp.
Can I freeze the assembled samosas and how should I reheat them?
Yes—freeze the uncooked, folded samosas in a single layer on a tray until solid, then transfer them to a zip-top bag for up to two months. Bake or air-fry straight from frozen at 200 °C/400 °F (air-fryer 190 °C) until piping hot and crisp—about 20–22 minutes in the oven or 12–14 minutes in the air fryer, turning once halfway.
Can I prepare the samosa filling a day ahead, and how should I store it?
Yes—prepare the filling, let it cool completely, then transfer it to an airtight container and refrigerate for up to 48 hours. Before assembling the samosas, bring the mixture back to room temperature (or briefly re-warm it so it’s pliable) and stir to redistribute any moisture.