Your browser doesn’t support HTML5 video

Vegetarian Samosas

Vijaya Selvaraju

Little pockets of vegetable joy!



  • Oil for deep-frying
  • 1 tablespoon of cumin seeds
  • 1/4 cup of white onion, finely diced
  • 2 small potatoes, peeled and diced (approximately 2 cups)
  • 1 small carrot, peeled and diced (approximately 1/2 cup)
  • 1/4 cup of water
  • 2 teaspoons of salt
  • 1/2 cup of frozen peas
  • 4 tablespoons of all-purpose flour
  • 2 tablespoons of water
  • Frozen spring roll wrappers, thawed
  • For the mint coriander chutney:
  • 1 cup of fresh coriander
  • 1/2 cup of fresh mint leaves
  • Juice of 1 lemon
  • 3 Thai green chilies (add more or less to taste)
  • 1/4 of a large sweet white onion, chopped
  • 1 big pinch of salt

Let's get Cooking...

  1. Heat 2 tablespoons of oil in a pan on medium-high heat. Add cumin seeds and allow to crackle for 15 seconds until fragrant. Add onion and sauté until softened.
  2. Add potatoes and carrots to pan, and stir to coat in oil. Add water and salt, and cover. Cook for 5 minutes. Most of the water should evaporate or be absorbed by the vegetables at this point.
  3. Remove lid, add frozen peas, and cook for 1 minute, until warmed through. Remove mixture from heat and allow to cool.
  4. Combine flour and water in a small bowl. Set aside.
  5. Cut a single spring roll wrapper lengthwise into 3 even rectangles. Holding the bottom corner of the spring roll wrapper, fold upwards to create a cone. Add 1 tablespoon of potato filling to cone. Fold over to create a triangular package. Seal the edges with the flour/water mixture.
  6. Heat 2 inches of oil in a pot to 350 degrees F. Cook samosas for 4 to 5 minutes, until spring roll wrappers become crisp and golden brown.
  7. Combine all the chutney ingredients in a blender and blend until smooth. Serve samosas with mint coriander chutney and enjoy immediately.