Veg samosas

These are the crispy, golden, triangle-shaped snacks everyone loves—stuffed with spiced potatoes and peas. Let’s get into it!

Ingredients

For the Filling:

👉2 large potatoes (boiled and mashed)

👉1/2 cup green peas (boiled or frozen)

👉1 tbsp oil

👉1 green chili (finely chopped, optional)

👉1 tsp ginger (grated)

👉1/2 tsp turmeric powder

👉1/2 tsp garam masala

👉1/2 tsp chili powder (optional)

👉Salt to taste

👉1 tsp chaat masala

👉Fresh coriander leaves (chopped)

Coarsely ground:

👉1 tbsp coriander seeds

👉1 tsp cumin seeds

👉1 tsp fennel seeds

For Assembling:

👉10–12 samosa sheets (store-bought)

👉All-purpose flour + water paste (1 tbsp flour + 2 tbsp water) for sealing

👉Oil for deep frying

Instructions

1. Make the Filling:

👉Heat oil in a pan,Add ginger and green chili, sauté for 30 seconds.

👉Add 1 tbsp of the coarse mixture (cumin,coriander seeds and fennel)

👉Add the peas and the spices

(turmeric, chili powder,garam masala, )and sauté briefly.

👉Add mashed potatoes and salt to taste and Mix well.

👉Add salt, chaat, and chopped coriander leaves

👉Cook for 2–3 minutes, then let the mixture cool completely.

2. Prepare the Samosas:

👉Take one samosa sheet and fold it into a cone (usually folding one corner diagonally and sealing the edge with flour paste).

👉Fill the cone with the potato-pea mixture (don’t overfill).

👉Seal the top edge with flour paste to close the triangle.

Repeat with the rest.

3. Cook the Samosas:

Deep Frying

👉Heat oil in a deep pan on medium heat.

👉Fry samosas until golden brown and crisp.

Serving Suggestions:

Serve hot with:

👉Mint chutney

👉Tamarind chutney

👉Tomato ketchup (classic)