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Vegan Samosa Recipe

Updated: Oct 9, 2022

Today we are making Samosas. A samosa is a triangular shaped flaky pastry filled with spicy potato or other stuffing popular not only in India but other countries as well.

I am going to show you how easy it is to prepare this incredible recipe with some simple steps.

Ingredients for Samosa

Samosa Stuffing

Potatoes - 5

Oil - 2 Tablespoons

Cumin Seeds - 1 Teaspoon

Onion - 1 Small

Garlic Cloves - 5

Green Chili - 1

Turmeric Powder - 1/3rd Teaspoon

Black Pepper Powder - Half Teaspoon

Cumin Powder - 1 Teaspoon

Red Chili Powder - Half Teaspoon

Green Peas - Half Bowl

Cashews - 8

Mango Powder - 2 Teaspoons

Garam Masala Powder - 1 Teaspoon

Coriander Leaves

Ingredients for the Dough

All Purpose Flour - 200 Grams

Salt - Half Teaspoon

Carom Seeds - Teaspoon

Oil - 3 Tablespoons

Water as much as needed

Oil for cooking

Let’s get started

Step 1

We are going to start by preparing the stuffing for the Samosas.

Take around 5 medium potatoes, boil them and peel off their skin.

After that we are going to mash the potatoes roughly. So take a fork and mash them up.

Like I said before we don’t want the potatoes to be pasty so just mash them in a rough fashion.

Then heat a pan, and add around 2 tablespoons of oil. Once the oil is hot, add 1 teaspoon of cumin seeds, followed by one finely chopped small onion, stir fry over high heat for a minute and then let the onion cook for 4-5 minutes or till it becomes slightly translucent.

The onion is cooked perfectly, switch the heat to low and add 5 medium cloves of garlic and one green chili finely chopped. Stir fry it for 2 minutes. Always remember that garlic gets cooked quickly so stir it and ensure that the heat is set to low so it doesn’t burn.

Now it’s time to add the spices, add 1/3rd teaspoon of turmeric powder, half teaspoon of black pepper powder, one teaspoon of cumin powder and half teaspoon of red chili powder. Make sure the heat remains at low as we don’t want the spices to burn either, Mix everything and let it cook for 2 minutes. Then add half bowl of frozen peas to the pan, followed by 8 roughly chopped cashews, Mix everything and let it cook for a minute, then add the boiled mashed potatoes to the pan, add 2 teaspoons of mango powder

Mix the potatoes with all the spices and cook for a minute and then switch off the heat

Finally add 1 teaspoon of garam masala powder and coriander leaves

Mix everything well and the potato stuffing for the samosas is ready

Step 2

Prepare the dough for the samosas

To a bowl, add 200 grams of all purpose flour, half teaspoon of salt and 1 teaspoon of carom seeds. Mix all the dry ingredients, carom seeds are optional but if you have them at your household please add them and as they bring out a lovely and authentic flavor in the samosas. Once the dry ingredients are mixed, add around 3 tablespoons of oil.

Mix it with the flour, now use your hands to combine the oil with the flour. This step is important because the more the oil is incorporated with the flour the layer of the samosas will get nice and flaky.

Once done add water to the flour in small quantities, we are going to knead the dough little tight for the samosas. Add the dough to a flatter surface, as it’s easier to knead. The dough is done, now place it back to the bowl and cover it and let it rest for 30 minutes.

Step 3

Let’s start making the samosas

After 30 minutes, take out the dough, flatten it a little and divide it into 8 equal parts. You don’t have to actually divide them all together; you can even take out a small amount of dough and directly roll it, it’s all up to you. Roll all of them and then take the one which you will be working on and let the others be covered so they don’t dry out. Add some dry flour and start to roll out the dough. We are rolling it out in a circular shape,

if you are unable to make a circle, don’t worry. Try to flatten it as evenly as possible and later take a bowl and just cut a circle out of it. Once done, divide it into two parts from the center.

Now this is one of the most important steps if you want your samosa to look authentic. We have to fold the semicircle like this, and everytime we make a fold we seal the edges. Use only water to seal the edges, like I am showing you here.

Apply water on one side and then place the other edge on top of it and seal. We got the cone for the samosa, that was easy right.

Now add the stuffing in the samosa, now push the stuffing in the cone with the thumb. You should have at least this much gap after pushing the stuffing as we need this space to seal the samosa cone.

Add water back to the edge, now make a small fold like this and then join the opposite sides.

The sides we are joining are perpendicular to the first seal we did to make the cone for the samosa.

Let me show you the fold up close, just a small tuck here and then stick them together. If this feels too much, you can even just attach the opposite sides without that small tuck. You will still get the same triangular shape. Repeat the same to prepare the rest of the samosas too.

Step 4

It’s time to cook the samosa, heat oil in a pan.

Once the oil gets very hot, switch the heat to medium and add just 1 samosa to the oil, this is to test and see how the samosa is getting cooked, always test with one in the beginning.

The reason we switch the heat to medium is because we want the inner and outer layer of the samosa to cook evenly, if the heat is set to high the outer layer will turn golden brown quickly and it might not get cooked from the inside. The samosa is cooked nicely and now you can go ahead and add multiple samosas in the pan as per the space. Samosas can be baked too if you want to avoid the oil. There you go guys, the samosas are ready. They go best with green chutney and ketchup. They are cooked to perfection and so delicious.

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Also you can watch the video of this recipe below

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Audrey Fann
Audrey Fann
Jul 11, 2021

Can't wait to try these. Do you have a recipe for the chutneys that you're willing to share?

Kanchan Rawat
Kanchan Rawat
Jul 11, 2021
Replying to

I don't have the written recipe, though I have a very detailed youtube video

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