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Spring Vegetable Samosas

These vegetable samosas feature a crispy, flaky exterior filled with a vibrant mix of seasonal greens, roasted carrots, potatoes, and peas. They are fried to golden perfection, offering a crunchy shell and a flavorful, veggie-packed filling that’s perfect as an appetizer or snack. The dish highlights fresh produce and spices, with a delightful contrast between crisp crust and tender, colorful filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for the dough
  • 1/4 cup cold unsalted butter or vegan margarine cut into small pieces
  • 1/2 teaspoon salt
  • 4-5 tablespoons cold water for kneading the dough
  • 1 cup roasted carrots diced
  • 2 large potatoes boiled and mashed
  • 1/2 cup frozen peas thawed and drained
  • 1 cup seasonal greens finely chopped, such as spinach or chard
  • 1 teaspoon cumin seeds to toast in oil
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1 tablespoon lemon juice

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Rolling pin
  • Deep fryer or frying pan
  • Slotted spoon
  • Paper towels

Method
 

  1. Mix the flour and salt in a large bowl, then add the cold butter pieces. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
  2. Gradually add the cold water, a tablespoon at a time, and knead gently until the dough comes together. Cover with plastic wrap and chill in the fridge for 20 minutes.
  3. While the dough rests, toast cumin seeds in a tablespoon of oil until fragrant, about 30 seconds, then add coriander powder and garam masala. Cook briefly, then set aside.
  4. In a mixing bowl, combine the diced roasted carrots, mashed potatoes, thawed peas, and chopped greens. Add the toasted spices and lemon juice, mixing well to evenly distribute the flavors.
  5. Divide the chilled dough into 6-8 equal portions. Roll each piece into a thin circle about 15cm (6 inches) in diameter on a lightly floured surface.
  6. Cut each circle in half to form two semi-circles. Moisten the straight edge with a little water, then place a spoonful of filling near the corner of each semi-circle.
  7. Fold the semi-circle into a cone shape, pressing the moist edge to seal completely and prevent filling from leaking during frying.
  8. Heat vegetable oil in a deep fryer or deep pan to 180°C (356°F). Carefully slide in a few samosas at a time, frying until golden brown and crispy, about 4-5 minutes, turning occasionally.
  9. Use a slotted spoon to remove the samosas from the oil, draining excess oil on paper towels. Let them rest for a couple of minutes to finish crisping up.
  10. Serve the hot, crispy samosas with lemon wedges or your favorite chutney, enjoying the vibrant flavors and satisfying crunch.

Notes

Ensure the oil temperature stays steady at 180°C for even frying. Rest the assembled samosas briefly before frying to prevent bursting. Feel free to swap in other seasonal vegetables for variation.