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Veggie Samosas

Rated as 4.5 out of 5 Stars
1

"The family will love these spicy samosas. Perfect for an appetizer or as a meal with a nice salad!"
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Ingredients

1 h 40 m servings 137
Original recipe yields 16 servings (16 samosas)

Directions

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  1. Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
  2. Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
  3. Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
  4. Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
  5. Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

Footnotes

  • Cook's Note:
  • Substitute chicken broth for the vegetarian broth if you don't need these samosas to be vegetarian.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 137 calories; 5.9 18.5 2.7 0 130 Full nutrition

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Reviews

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I added one cup of finely diced chicken. Veg was celery, carrot, and peas. When ready, I put the whole thing in a deep dish pie shell instead of smaller samosas. Baked at 400 for 40 minutes. Spi...

turned out good but time consuming. Will make them again

I baked mine in the oven instead of frying them. Very yummy either way.

It’s an amazing recipe! I made 32 altogether and my guests were very impressed. We ate half of them and froze the other half.