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
Scale
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
Nutrition
- Serving Size: 1 samosa with sauce
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 2mg