Best-Smoked Vegetable Samosas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy samosa shells filled with smoky eggplant, potatoes, and peas, seasoned with turmeric and cumin for a rustic South Indian flavor. This Indian recipe (vegetarian), ready in about 55 minutes, pairs eggplant, potatoes, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 12 Indian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Toss eggplant and potatoes with 1 tsp oil, 1/2 tsp turmeric, and 1/2 tsp salt. Roast 25 minutes until tender and slightly charred.
  2. Step 2: In a large bowl, combine roasted vegetables, peas, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 cup chopped cilantro. Season with 1/2 tsp salt.
  3. Step 3: Fill each samosa shell with 2 tbsp vegetable mixture, fold to seal, and brush with 1/4 cup oil. Bake 20 minutes until golden and crisp.

Related recipes