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Rustic Vegetable Samosas

These homemade vegetable samosas are folded by hand into rustic, uneven pockets, then fried until crispy and golden. Filled with a flavorful mix of potatoes, peas, and spices, they offer a satisfying crunch and smoky aroma, celebrating imperfect, hearty street-food charm. Each bite delivers a warm, spicy, and crunchy treat with a rustic look that’s full of personality.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for dough
  • 2 tbsp ghee or butter, for dough
  • ½ cup water to form dough
  • 1 cup potatoes starchy, peeled and finely chopped
  • ½ cup peas frozen or fresh, thawed
  • 1 small carrot finely chopped
  • 2 tbsp oil for filling
  • 1 tsp cumin seeds to toast in oil
  • 1 tsp garam masala for flavor
  • ½ tsp turmeric optional, for color
  • fresh handful cilantro chopped, optional
  • oil for frying vegetable oil enough for deep frying
  • water for sealing water to seal edges

Equipment

  • Large mixing bowl
  • Rolling pin
  • Sharp knife
  • Frying pan
  • Deep pot
  • Slotted spoon
  • Paper towels

Method
 

  1. Mix the flour and salt in a large bowl, then rub in the ghee until the mixture resembles coarse crumbs. Gradually add water and knead into a smooth, elastic dough. Cover and let rest for 30 minutes.
  2. While the dough rests, prepare the filling. Heat oil in a pan over medium heat, toast cumin seeds until fragrant, then add chopped potatoes, carrot, and thawed peas. Stir in garam masala, turmeric, and salt. Cook until vegetables are tender, about 8 minutes. Remove from heat and stir in chopped cilantro if using.
  3. Divide the rested dough into four equal parts. On a floured surface, roll each into a thin circle about 20cm in diameter. Keep covered with a cloth to prevent drying.
  4. Cut each circle in half to create two semicircles. Place one semicircle on a floured surface. Spoon about 2 tablespoons of filling onto the flat edge of the semicircle.
  5. Dip your finger in water and moisten the edge of the semicircle. Fold it into a cone shape, pressing the edges together to seal tightly. Repeat with remaining filling and dough.
  6. Rest the assembled samosas for 10 minutes to help the dough relax and seal better during frying.
  7. Heat vegetable oil in a deep pot over medium-high heat until shimmering. Carefully add a few samosas at a time, frying for about 4-5 minutes, turning occasionally, until they turn a deep golden brown and crispy.
  8. Use a slotted spoon to remove the crispy samosas from the oil, letting excess oil drain onto paper towels. Serve hot with chutney or your favorite dip for a rustic, flavorful snack.

Notes

For extra flavor, add a splash of lemon juice or serve with a tangy chutney. Resting the dough and assembled samosas helps achieve a flaky, crispy crust. Feel free to customize the filling with other vegetables or herbs for variety.