Crispy Vegetable Samosas

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Crispy, golden samosas filled with spiced potatoes, peas, and carrots, served with tangy tamarind chutney for a classic Indian street food experience. This Indian recipe (vegetarian), ready in about 40 minutes, pairs potatoes, peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 lbs potatoes
• 1 cup peas
• 1 cup carrots
• 1 medium onion
• 1 in piece ginger
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 kg samosa dough

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Instructions

1. Step 1: Heat 1/2 cup vegetable oil in a deep pot for frying. In a bowl, mash 2 lbs boiled and peeled potatoes, 1 cup peas, and 1 cup grated carrots. Add 1 chopped onion, 1 grated ginger piece, 3 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1 tsp salt. Mix well and set aside.
2. Step 2: Roll out samosa dough into thin sheets. Cut into circles, and use a spoon to fill each with 2-3 tbsp of the spiced vegetable mixture. Fold the dough into a half-moon shape, sealing the edges with water.
3. Step 3: Heat oil to 350°F. Fry samosas in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Step 4: Serve hot with tamarind chutney. For chutney: blend 1/2 cup tamarind paste, 2 tbsp sugar, 1 tbsp lemon juice, and 1/2 tsp salt until smooth.