Indian · serves 2

Vegetable Samosas

Made from scratch, fried slowly so the pastry blisters instead of bubbling.

60 min A proper cook Vegetarian

Ingredients

  • 200g plain flour
  • 20g ghee or oil
  • 500g potatoes, boiled and mashed
  • 100g peas
  • 2 tbsp coriander leaves
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tsp anardana or juice of half a lemon
  • Oil for frying
  • Salt

Method

  1. Rub the ghee into the flour until it looks like crumbs, then knead a stiff dough with a little water. Stiff dough is what makes it flaky, not soft.
  2. Fry the spices a minute, add peas, cook until tender, then mix with the potato and coriander.
  3. Roll balls into thin circles, cut in half, form each half into a cone and seal the seam with flour paste.
  4. Fill, seal the top edge, and press out any air.
  5. Fry on a medium flame — hot oil browns the outside before the pastry cooks.

Questions people ask about Vegetable Samosas

How long does Vegetable Samosas take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Vegetable Samosas?

Rub the ghee into the flour until it looks like crumbs, then knead a stiff dough with a little water. Stiff dough is what makes it flaky, not soft.

What can I use instead of potato in Vegetable Samosas?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Vegetable Samosas ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Vegetable Samosas vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Vegetable Samosas?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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