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Easy & Crispy Veggie Samosa

This Crispy Veggie Samosa is a good alternative to the usual potato samosa.

veggie samosa
veggie samosa

This easy, flaky, and Crispy Veggie Samosa is the ideal get-together meal. The small “packets” filled with delicious stuffing will amaze you at the first bite. Samosas are potato-stuffed and deep-fried snacks popular in the Middle East, Asian countries, and India.
This Crispy Veggie Samosa is a good alternative to the usual potato samosa. This appetizer originates from India and there have been many modifications throughout the years, although the original way of making it has been somewhat preserved.
It's suitable for vegetarians, but you can also add meat if you want to the recipe is very adjustable! In this case, minced meat is a great option.
Today, a modern veggie samosa is a delicious snack reborn with a unique combination of potatoes, onions, green peas, and a selection of spices. It’s served alongside chutney in some parts of the world!
In addition to being yummy, this veggie samosa is easy to make and ideal for the less experienced in the kitchen. Total Prep & Cooking Time: 1 Hour & 30 Minutes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


For the stuffing:

  • 1 ½ cup Potatoes (peeled and cut into cubes)
  • ¾ cup Cauliflower (divided into smaller florets)
  • ½ cup Carrots (peeled and cubed)
  • ½ cup Green Peas
  • 2 tbsp Mustard Oil
  • tbsp Raw Peanuts (Roasted (optional) )
  • 1 tbsp Panch Phoron
  • 1 Onion (medium-sized sliced)
  • 2 Green Chili Peppers
  • 1 tbsp Ginger & garlic paste
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • Fresh Coriander (chopped, a handful)
  • Salt (if needed)

For the dough:

  • 2 cup All-purpose flour
  • ½ tbsp Salt
  • tsp Nigella
  • 1 cup Cooking oil
  • ½ cup Water
  • Cooking oil ( for the deep frying)
Nutrition Facts
Easy & Crispy Veggie Samosa
Amount Per Serving
Calories 3696 Calories from Fat 2322
% Daily Value*
Fat 258g397%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 71g
Monounsaturated Fat 159g
Sodium 3975mg173%
Potassium 2539mg73%
Carbohydrates 307g102%
Fiber 34g142%
Sugar 15g17%
Protein 46g92%
Vitamin A 12734IU255%
Vitamin C 134mg162%
Calcium 210mg21%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.


  • Non-Stick Pan
  • Spatula
  • Mixing Bowl
  • Frying Pot
  • Strainer

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Prepare the Stuffing:

  • In the frying pan, add the mustard oil and raw peanuts. Fry them on low heat shortly. Then, put them aside using the strainer. In the same oil, add the panch phoran, onion, and chili peppers and fry them shortly.
    2 tbsp Mustard Oil, 1 tbsp Panch Phoron, 1 Onion, 2 Green Chili Peppers, 1 tsp Turmeric Powder, 1 tsp Chilli Powder, 1 tsp Cumin Powder, 1 tsp Garam Masala, Salt, 1 tbsp Ginger & garlic paste
  • Now, add the spices and mix everything together. Cook for several minutes before adding the chopped veggies.
    1 ½ cup Potatoes, ¾ cup Cauliflower, ½ cup Carrots, ½ cup Green Peas
  • Stir and cook for two minutes and then cover them. Reduce the heat and cook for 10 more minutes. Remove the cover and add some water if necessary. Cover it again and cook for 10 more minutes. You can mash some of the veggies if you want to and then add coriander, peanuts, and salt. Cook for two more minutes.
    Fresh Coriander, ⅕ tbsp Raw Peanuts

Preparing the dough:

  • To prep, the dough for samosa, in a bowl, add the flour, salt, and nigella and mix using your hand. Add the oil and blend everything together. Add the water gradually while kneading with the other hand. Knead for five minutes without adding water to get a fine dough. Cover it and leave it for 20 to 25 minutes. Knead it once more.
    2 cup All-purpose flour, ½ tbsp Salt, tsp Nigella, ½ cup Water, 1 cup Cooking oil

To Assemble

  • Take it out on a working surface and roll the dough in oblong shape. cut it into eight pieces. Flatten out each piece into the same shape and then roll it out, but don’t make it too thin. Cut the dough in the middle vertically and fold it from both edges towards the inside, using a bit of water.

Coat the samosa:

  • You should get a form reminiscent of a wizard’s triangle hat. Add a spoon of the stuffing inside and close the samosa from the bottom. Then, press the side that “hangs” out to the bottom with a bit of water.

Fry and Serve:

  • Fry the samosas in hot oil until they rise above the surface. Increase the heat if needed and keep frying until golden in color. For one batch, you’ll need around 20 to 25 minutes.
    Cooking oil
  • Take them out on a paper towel to soak in the surplus oil.
  • Serve with fresh salad or tomato ketchup and enjoy!



  • Samosas go great with a dipping sauce like yogurt or sweet chili sauce.
  • Feel free to add other favorite veggies to the stuffing. But, the potato is a must!
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