These crispy, golden samosas are packed with a flavorful mix of spiced vegetables, making them the perfect snack or appetizer. They’re easy to make and always a hit at gatherings or cozy nights in.
Start by heating some oil in a pan over medium heat. Toss in the chopped onion and let it cook for about a minute. Then add the garlic and all the spices—curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne, celery seed, tarragon, and cinnamon—and cook everything together until it smells amazing, about 1 to 2 minutes. Next, stir in the potatoes and mixed veggies, cooking for a few more minutes while stirring constantly.
Pour in the broth, lower the heat to medium-low, and let it simmer. Keep stirring now and then until the potatoes are soft and most of the liquid has been absorbed, which should take around 12 to 15 minutes.
While the filling cooks, mix the flour with salt, oil, and water in a bowl to make a stiff dough. Shape it into a ball, wrap it up in plastic wrap, and let it rest for about half an hour.
Once the dough has rested, divide it into eight pieces. Roll each piece out into a 10-inch circle, then cut each circle in half. Lightly wet the edges, form each half into a cone by wrapping it around your finger, and fill it with a tablespoon or two of the veggie mixture. Pinch the edges tightly to seal them.
Heat oil in a deep pan or fryer, then carefully fry the samosas in batches until they're golden and crispy, about 2 to 3 minutes per batch. Serve them hot and enjoy!
- Make sure the oil is hot enough before frying to get a crispy texture.
- Seal the edges well to prevent the filling from leaking out during cooking.
- Use a mix of vegetables for a balanced flavor and texture.
These samosas are packed with fresh vegetables and fragrant spices, making them a delicious and healthy snack. They are crispy on the outside and soft on the inside, perfect for any occasion.
Serve warm with mint chutney or tamarind sauce for a tangy contrast. They also pair well with yogurt or a fresh salad to balance the spices.
Store leftover samosas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to keep them crispy. Avoid microwaving as it can make the pastry soggy.
