If you’re ready to dive into a world of irresistible flavor, Vegetable Samosas with Mint Yogurt Sauce are just the treat you’ve been waiting for. With a crispy golden exterior, a vibrant spiced veggie filling, and a lusciously cool, minty dip, it’s the kind of snack that makes every gathering feel like a party. Whether as a standout appetizer, a shareable side, or even a lunchbox surprise, these homemade samosas are the real deal—refreshingly simple, yet destined to impress.
Ingredients You’ll Need
One of the beautiful things about Vegetable Samosas with Mint Yogurt Sauce is that you don’t need anything fancy to create something truly special. Each ingredient plays its part, from the fluffy potatoes to the fragrant spices, all the way to that cheeky splash of lemon in the cooling sauce—together, they transform humble basics into a snack worth savoring.
- Potatoes (2 cups, peeled and diced): The heart of the filling—choose starchy potatoes for the softest texture.
- Peas (1 cup, fresh or frozen): They add a pop of sweetness and appealing color contrast.
- Carrot (1 small, finely chopped): For crunch and a mellow sweetness in every bite.
- Onion (1 small, finely chopped): Lends a depth of flavor that ties the filling together.
- Garlic (2 cloves, minced): A punch of savory aroma—don’t skip it!
- Ginger (1 teaspoon, grated): Brightens things up with a zestful kick.
- Cumin seeds (1 teaspoon): Blooming them in oil releases irresistible warmth and fragrance.
- Coriander powder (1 teaspoon): For gentle citrus notes in the filling.
- Garam masala (1 teaspoon): The spice blend backbone—look for a fresh, fragrant jar.
- Turmeric (½ teaspoon): Adds color and earthiness to the filling.
- Chili powder (½ teaspoon, optional): For a subtle heat—adjust to your liking.
- Salt (to taste): Essential for balancing and enhancing all the other flavors.
- Oil (2 tablespoons, vegetable or canola): For sautéing the spices and vegetables.
- Spring roll wrappers or samosa pastry sheets (8–10): The crispy shell—choose thin sheets for a lighter crunch.
- Oil for brushing or shallow frying: Brushing helps get that golden finish without deep frying.
- Plain yogurt (1 cup): The creamy base of your mint sauce; whole milk yogurt gives the best richness.
- Fresh mint leaves (¼ cup, finely chopped): For that instantly refreshing taste.
- Lemon juice (1 teaspoon): A burst of citrus to bring out the mint.
- Salt and pepper (to taste): Just enough to balance and brighten the dip.
How to Make Vegetable Samosas with Mint Yogurt Sauce
Step 1: Prepare the Potatoes
Begin by peeling and dicing your potatoes into bite-sized pieces, then pop them in a pot of boiling water. Boil just until tender—about eight minutes does the trick—then drain and set aside. This step ensures your vegetable filling turns out fluffy on the inside but never mushy.
Step 2: Sauté the Aromatics
In a large skillet, heat your two tablespoons of oil over medium heat, then scatter in the cumin seeds. Give them a few seconds to sizzle and release their fragrance—this makes a world of difference. Next, add the finely chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onions soften and become translucent and your kitchen smells incredible.
Step 3: Cook the Vegetables
Add the chopped carrots and peas to the skillet. These veggies need just 3 to 4 minutes to start softening up and building layers of flavor. You want them tender but still full of life, so keep an eye on the color—they should look bright and inviting.
Step 4: Spice It Up
Now, fold the drained potatoes back into the skillet, then sprinkle over the coriander powder, garam masala, turmeric, and chili powder (if you like a little heat). Season generously with salt, and stir everything thoroughly. Let the mixture cook for another two minutes so the spices can work their magic and the flavors really marry. Remove from heat and allow the filling to cool—cooling helps keep the pastry crisp.
Step 5: Make the Mint Yogurt Sauce
While your filling cools, grab a bowl and whisk together the plain yogurt, chopped mint, lemon juice, salt, and pepper. Stir until smooth and nicely speckled with green. This sauce adds a cool, tangy counterpoint to every bite. Pop it in the fridge until you’re ready to serve for maximum freshness.
Step 6: Fill and Fold the Samosas
Lay a spring roll wrapper or samosa pastry sheet flat on your work surface. Spoon about two tablespoons of the cooled filling near one edge. Fold the sheet over the filling to create a triangle, then keep folding in neat triangles, like a flag, until you reach the end. Brush the last edge with a dab of water to seal. Repeat with the remaining filling and wrappers—don’t rush! This part is half the fun.
Step 7: Bake or Fry
Once all your samosas are ready, arrange them on a baking sheet and brush lightly with oil for that golden, irresistible crust. Bake in a preheated oven at 375 °F (190 °C) for 15 to 20 minutes, flipping once to ensure even crispness. Alternatively, you can shallow fry your samosas if you prefer a classic result—just be sure to turn them so all sides get beautifully golden.
Step 8: Serve and Enjoy
Transfer your hot, crisp samosas to a platter and serve them straight away with a dish of chilled mint yogurt sauce. Together, the samosas and sauce make the ultimate shareable snack—perfect for just about any occasion.
How to Serve Vegetable Samosas with Mint Yogurt Sauce
Garnishes
A sprinkle of freshly chopped cilantro or a few extra torn mint leaves over the plate takes presentation up a notch. For an eye-catching finish, you can even dust the samosas with a pinch of chaat masala or squeeze on a little more lemon, especially if you love tangy flavors.
Side Dishes
Vegetable Samosas with Mint Yogurt Sauce play nicely with a whole lineup of sides. Try serving them alongside a tangy tamarind chutney, fresh cucumber salad, or a simple dal. They’re also wonderful as part of a bigger spread with curries, breads, and rice dishes, making them the star or a supporting act with ease.
Creative Ways to Present
Don’t be afraid to get playful with plating. Stack samosas upright in a circle around a central bowl of mint yogurt sauce for a shareable sundial, or tuck them into parchment cones for easy passing at a party. You can even pair mini versions with a rainbow of dipping sauces for a festive appetizer platter that screams fun.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras of Vegetable Samosas with Mint Yogurt Sauce (though that’s rare!), store them in an airtight container in the fridge. They’ll keep their crispness best if layered with a sheet of parchment or paper towel in between, and they stay delicious for up to 3 days.
Freezing
Samosas freeze beautifully, either baked or unbaked. Place them on a baking sheet to freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to a month. For the sauce, it’s best made fresh (yogurt tends to separate in the freezer), but you can chop and freeze the mint in advance.
Reheating
To bring refrigerated or frozen samosas back to life, pop them in a preheated oven at 350 °F (175 °C) for about 10-12 minutes, or until heated through and crisp again. Skip the microwave here, as it can make the pastry soggy. Always serve with freshly stirred mint yogurt sauce for the best experience.
FAQs
Can I use store-bought samosa wrappers?
Absolutely! Store-bought spring roll wrappers or samosa pastry sheets make the process quick and easy. Just be sure they’re thin for the crispiest finish. If you can’t find them, filo pastry can work in a pinch—you’ll just want to brush with butter so the layers stay crisp.
Is the filling for Vegetable Samosas with Mint Yogurt Sauce customizable?
Completely! The potato-pea-carrot combo is classic, but you can swap in cauliflower, sweet potatoes, or even throw in chopped spinach. Just keep everything diced small so the samosas maintain their tidy shape.
Can Vegetable Samosas with Mint Yogurt Sauce be made ahead for parties?
Yes—prep the samosas a day or two ahead and chill them raw, covered, on a baking sheet. Bake or fry just before serving so they stay perfectly crisp and hot. The mint yogurt sauce can also be prepared ahead and kept in the fridge until party time.
What if I don’t have garam masala?
If garam masala isn’t on hand, use a mix of ground cumin, coriander, and a pinch of cinnamon or cloves for a similar warming flavor. It won’t be an exact match but will still yield a delicious result.
How spicy are these samosas?
The spice level is totally in your control! With the suggested chili powder, they have a gentle kick, but you can skip it altogether for a milder taste, or add a bit more if you like things fiery. The cooling mint yogurt sauce is always there to soothe the palate.
Final Thoughts
There’s something truly magic about biting into a piping hot Vegetable Samosa with Mint Yogurt Sauce—the crunch, the spice, the cool, herby dip! I can’t recommend this recipe enough, especially if you’re looking to bring a little excitement (and a lot of flavor) to your kitchen. Gather your ingredients, Print
Vegetable Samosas with Mint Yogurt Sauce Recipe
- Total Time: 45 minutes
- Yield: 8–10 samosas (serves 4)
- Diet: Vegetarian
Description
Crispy vegetable samosas filled with a boldly spiced potato, pea, and carrot mixture, served alongside a cool and creamy mint yogurt sauce. Baked or shallow-fried for a lighter twist, these samosas offer irresistible crunch with every bite, balanced by the refreshing dip.
Ingredients
For the Vegetable Samosa Filling
- 2 cups potatoes, peeled and diced
- 1 cup peas (fresh or frozen)
- 1 small carrot, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- Salt to taste
- 2 tablespoons oil (vegetable or canola)
For Assembling
- 8–10 thin spring roll wrappers or samosa pastry sheets
- Oil for brushing or shallow frying
For the Mint Yogurt Sauce
- 1 cup plain yogurt
- 1/4 cup fresh mint leaves, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Boil the diced potatoes in water until just tender, about 8 minutes. Drain well and set aside to cool slightly.
- Start the Aromatics: Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
- Sauté the Base: Add the chopped onion, minced garlic, and grated ginger. Cook for 2–3 minutes until the onion is soft and translucent.
- Cook the Vegetables: Stir in the chopped carrots and peas. Sauté for 3–4 minutes, just until the vegetables begin to soften.
- Spice and Combine: Return potatoes to the skillet. Sprinkle in coriander powder, garam masala, turmeric, chili powder (if using), and salt. Mix thoroughly and cook for 2 minutes. Remove from heat and let the filling cool.
- Make Mint Yogurt Sauce: In a small bowl, whisk together yogurt, chopped mint, lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to serve.
- Assemble the Samosas: Place a spring roll wrapper flat on your work surface. Spoon about 2 tablespoons of cooled filling near one edge. Fold the corner over the filling to form a triangle. Continue folding to create triangular layers, sealing the final edge with a dab of water. Repeat with remaining wrappers and filling.
- Bake or Fry the Samosas: For a lighter version, brush each samosa lightly with oil and place on a baking sheet. Bake at 375 °F (190 °C) for 15–20 minutes, flipping halfway, until golden and crisp. Alternatively, shallow fry the samosas in hot oil until golden and crisp on both sides, then drain on paper towels.
- Serve: Arrange warm samosas on a plate and serve with the chilled mint yogurt sauce for dipping.
Notes
- Filling can be prepared up to a day ahead and refrigerated.
- Spring roll wrappers crisp up beautifully; use samosa pastry sheets for a more traditional touch.
- Adjust chili powder to your heat preference or omit for a milder version.
- To freeze: assemble but do not bake or fry. Freeze in a single layer, then store in a freezer bag. Bake or fry from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Indian