Mini Veggie Samosas

Ingredients

• 250 g (2 cups)plain flour
• ½ teaspoonajwain (carom seeds)
• 1 teaspoonsalt
• 60 ml (¼ cup)ghee or neutral oil
• 120 ml (½ cup), approximatelycold water
• 2 tablespoonsneutral oil
• 1 teaspooncumin seeds
• 1 piece, 2.5 cm (1 inch), finely gratedfresh ginger
• 2, finely chopped (optional)green chillies
• 1 medium, finely choppedonion
• 3 medium, boiled, peeled and roughly mashedpotatoes
• ½ cupfresh or frozen green peas
• ½ cup, finely dicedcarrot
• 1 teaspoonground turmeric
• 1 teaspoonground coriander
• ½ teaspoonred chilli powder
• ½ teaspoongaram masala
• 1 teaspoonamchur (dried mango powder)
• to tastesalt
• ¼ cup, choppedfresh coriander
• as neededneutral oil for deep-frying

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the flour, salt and ajwain, mixing them evenly.

2. 2

   Rub in fat

   Add the melted ghee or oil. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when squeezed.

3. 3

   Knead the dough

   Add the cold water gradually and bring the mixture together into a firm dough. Knead for about 5–7 minutes, just until relatively smooth; avoid overworking it. The dough should be firmer than chapati or bread dough.

4. 4

   Rest the dough

   Cover the dough with a damp kitchen towel or plastic wrap and leave it for at least 30 minutes so it is easier to roll.

5. 5

   Toast the cumin

   Heat 2 tablespoons of oil in a large pan over medium heat. Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.

6. 6

   Sauté aromatics

   Add the onion, ginger and green chillies. Sauté for 2–3 minutes, until the onion is soft and translucent.

7. 7

   Cook vegetables

   Stir in the carrots and peas. Cook for 4–5 minutes, until the carrots are tender-crisp; frozen peas may cook faster.

8. 8

   Add ground spices

   Stir in the turmeric, ground coriander and red chilli powder. Cook for 1 minute, stirring continuously.

9. 9

   Mix in potatoes

   Add the roughly mashed potatoes and gently combine, breaking up any large lumps while keeping some texture.

10. 10

    Season filling

    Add the garam masala, amchur and salt to taste, then mix thoroughly. Turn off the heat and stir in the chopped fresh coriander.

11. 11

    Cool the filling

    Spread the filling on a plate or in a bowl and let it cool completely to room temperature before assembling the samosas.

12. 12

    Divide the dough

    After resting, knead the dough briefly for 1 minute and divide it into 8–10 equal balls. Keep them covered with a damp cloth.

13. 13

    Roll the pastry

    Roll one dough ball on a clean surface into an evenly thin oval or circle about 10–13 cm (4–5 inches) across.

14. 14

    Cut the pastry

    Use a sharp knife to cut the rolled pastry in half, making two semi-circles.

15. 15

    Shape the cone

    Dampen the straight edge of one semi-circle with a fingertip. Bring the two corners together so they overlap slightly, then press the seam firmly to make a sealed cone.

16. 16

    Fill the cone

    Spoon about 1–1½ tablespoons of cooled filling into the cone, taking care not to overfill it.

17. 17

    Seal the samosa

    Dampen the inside edge of the opening and pinch the pastry edges firmly together. Make a small pleat on one side if you want the samosa to sit upright. Set it on a plate, cover it with a cloth, and repeat with the remaining dough and filling.

18. 18

    Heat the oil

    Pour enough oil for deep-frying into a heavy-based pan or kadai and heat over low to medium-low heat. Test it with a tiny piece of dough: it should sink, then rise slowly with gentle bubbles. If it rises quickly, the oil is too hot.

19. 19

    Fry the samosas

    Fry 3–4 samosas at a time, depending on the pan size, without overcrowding. Cook over low heat for 10–15 minutes, turning occasionally, until firm, crisp and deep golden brown.

20. 20

    Drain and serve

    Lift out the samosas with a slotted spoon and drain them on a wire rack or a paper-towel-lined plate. Serve hot with your favourite chutneys.

What are mini veggie samosas?

Samosas are filled pastries associated with South Asian cooking, commonly shaped into cones and fried until crisp. This version has a potato-based filling with peas, carrots, warming spices and a tangy note from amchur.

The firm dough is enriched with ghee or oil, while the filling is cooked and cooled separately. Those choices help the pastry hold its shape around a textured filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and flour provide most of the carbohydrates; the ghee or oil in the pastry and the frying oil contribute fat. The peas add some protein, though the recipe is mainly a starchy vegetable snack. Serve a portion with a fresh salad or another vegetable side for a more balanced plate.

The pastry's key ingredients

Fat and flour: Rubbing the ghee or oil into the flour until it holds when squeezed helps create the pastry's flaky, crisp texture. Ajwain brings its distinctive aromatic flavour to the dough.

Cold water: Add it a little at a time to make a firm dough. A brief knead and a rest of at least 30 minutes make it easier to roll and shape.

Build a textured filling

Aromatics first: Toast the cumin in hot oil, then soften the onion, ginger and chillies. This gives the filling a fragrant base before the vegetables go in.

Vegetables next: Cook the carrots and peas until the carrots are tender-crisp, then stir in the spices and potatoes. Mix gently rather than mashing everything into a paste.

Finish with tang: Garam masala, amchur, salt and fresh coriander complete the filling. Let it cool fully before using it, so it is easier to handle and seal inside the pastry.

Shape and seal each one

Even pastry: Roll each dough ball to an even thickness and cut the oval or circle in half. Uneven pastry can cook inconsistently during frying.

Secure seams: Use a little water on the straight edge to form the cone, then seal the top firmly after adding the filling. Leave room at the top rather than packing the cone too tightly.

Fry slowly for crisp pastry

Gentle heat: The recipe uses low to medium-low heat and a small piece of dough to check the oil. It should rise slowly with gentle bubbles, rather than racing to the surface.

Small batches: Fry 3–4 samosas at a time for 10–15 minutes, turning them occasionally. They are ready when firm, crisp and deep golden brown.

Serving ideas

Serve the samosas hot with your favourite chutneys. Their spiced potato and vegetable filling also works well alongside a fresh salad or other savoury snacks.

For a platter, arrange them with the chutney in a separate bowl so the pastry stays crisp until serving.

Recipe notes & tips

• Keep the dough balls covered while shaping so they do not dry out.
• Use cold water gradually, stopping when a firm dough comes together.
• Let the filling cool completely before placing it in the pastry.
• Keep a little space above the filling so the samosa can be sealed securely.
• Fry in batches of 3–4, leaving room for the oil to circulate.
• Drain the fried samosas on a wire rack or paper towels before serving.

Variations

• Adjust the heat: Omit the green chillies or reduce the chilli powder for a milder filling.
• Use frozen peas: Add them straight to the pan and cook until heated through.
• Choose the pastry fat: Use ghee for a buttery flavour or neutral oil as the alternative.
• Change the vegetables: Swap the carrots for another finely diced vegetable while keeping the filling quantity similar.
• Serve with chutney: Pair the hot samosas with your preferred chutney for dipping.

Common mistakes to avoid

• Dough too soft: Add the water gradually and stop when the dough is firm.
• Over-kneading: Knead only for about 5–7 minutes, until the dough comes together and is relatively smooth.
• Warm filling: Cool it completely before shaping so the pastry is easier to seal.
• Overfilling cones: Use about 1–1½ tablespoons per samosa and leave room at the top.
• Loose seams: Dampen the edges and press them firmly together before frying.
• Oil too hot: Lower the heat if a test piece of dough rises quickly; it should rise slowly with gentle bubbles.

How to store

Cool leftover samosas and refrigerate them in an airtight container, where they keep for up to 3 days. Reheat in an oven until hot and crisp; microwaving can soften the pastry.

Frequently asked questions