Vegetable Samosa, Vegan Punjabi Samosa Recipe

Punjabi vegetable samosas are a beloved Indian snack made from spiced potatoes and peas encased in a crisp, flaky, pastry.

Prep Time 30

Cook Time 10

Total Time 40

In a large parat (or mixing bowl), combine 170 g plain flour, ¼ teaspoon fine sea salt, ½ teaspoon ajwain (crushed between your palms), and 4 tablespoons oil. Rub the mixture together with your fingers until it resembles breadcrumbs (this technique is called "moan," and "moarn").
Gradually add 5 tablespoons cold water to the samosa dough. Knead it into a tight, stiff dough. Cover the dough and let it rest for 20 minutes, while you make the samosa filling.

Add 240 g potato to a large saucepan with plenty of water. Bring the water to a boil over medium-high heat and cook the potatoes until knife-soft. Drain the potatoes, then roughly mash. Some lumps are fine.
Add 1 tablespoon oil to a large frying over medium-high heat. One the oil heats, add 1 teaspoon cumin seeds, 1 teaspoon anardana, ½ teaspoon fenugreek seeds, and ⅛ teaspoon hing. Sauté the mixture for a few seconds and then add 40 g onion (finely chopped), 1 teaspoon ginger (finely chopped), and 1 green finger chilli (chopped). Cook for a minute.
Add 30 g green peas*, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, and ¼ teaspoon turmeric powder. Mix the spices until the aromatics. Add the mashed potatoes, ½ teaspoon fine sea salt, and 4 strands fresh coriander (chopped). Mix very well then turn off the heat, separating the mixture into roughly eight portions.

Divide your samosa dough into four pieces. Roll each of them between your palms to make smooth balls. Take one dough ball, dust it in extra roll, and roll it out into an eight-inch circle. Cut the circle in half.
Fold the samosa by spreading water along the straight edge of the semi-circle. Fold one straight edge over the other to make a cone shape. Press the seam shut and pinch the tip closed. Take a spoonful of the samosa stuffing and fill. Close the edges with your fingers, then place the samosa on a board and cover with a cloth to avoid drying out. Repeat this process with the remaining dough and stuffing.

Heat 1 litre oil in a deep-fat fryer or deep-sided kadai over medium heat (NOT high!). Once the oil comes to 160℃ (320℉), carefully add a few samosa. Fry until golden brown, around seven minutes. Don't overcrowd the fryer and drain on kitchen paper once fried. Repeat the process with the remaining samosa.
Serve the vegetable samosa with chickpea curry to make samosa chaat, or opt for a dip like raita, green chutney, tamarind chutney, mango chutney, or ketchup.

* Fresh or frozen peas both work fine, so pick whichever is convenient for you.

** To bake or air-fry samosa, read the below instructions:

How to make samosas in the oven: Preheat your oven to 200°C (392°F) and line a tray with baking paper. Arrange your samosas on the tray and spray/brush them with a neutral cooking oil. Bake for around 40 minutes, turning the samosas halfway through cooking if necessary. Ta-da — your baked vegetable samosa is ready.
How to make samosas in the air-fryer: Preheat your air-fryer to around 180°C (356°F) and spray/brush the samosa with oil. Air-fry for 15-20 minutes or until golden, turning halfway. Your vegetable samosa recipe without deep frying is ready to eat!