Gujarati Undhiyu-Spiced Vegetable Samosas

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Crispy triangular samosas stuffed with a savory, spiced filling inspired by the traditional Gujarati Undhiyu vegetable medley. This Indian recipe, ready in about 60 minutes, pairs all-purpose flour, salt, oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, 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 cups all-purpose flour
• 1/2 tsp salt
• 3 tbsp plus 2 tbsp for frying oil
• about 3/4 cup water
• 1/2 cup finely diced eggplant
• 1/2 cup finely diced purple yam (ratalu)
• 1/2 cup finely chopped green beans
• 1/4 cup green peas
• 1/4 cup finely chopped raw mango
• 1 tsp ginger paste
• 1/2 tsp green chili paste
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1 tbsp grated jaggery
• 1 tsp salt
• 2 tbsp chopped fresh coriander leaves

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Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 tsp salt, and 3 tbsp oil. Gradually add about 3/4 cup water and knead into a firm, smooth dough. Cover and set aside for 30 minutes.
2. Step 2: Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add 1/2 cup finely diced eggplant, 1/2 cup finely diced purple yam, 1/2 cup chopped green beans, 1/4 cup green peas, and 1/4 cup finely chopped raw mango. Stir in 1 tsp ginger paste and 1/2 tsp green chili paste. Cook for 8-10 minutes until vegetables are tender.
3. Step 3: Add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1 tbsp grated jaggery, 1 tsp salt, and 2 tbsp chopped coriander leaves. Stir well and cook for another 2 minutes until the filling is thick and well combined. Remove from heat and let cool.
4. Step 4: Divide the dough into 12 equal portions. Roll each portion into a 6-inch circle, cut in half to form two semi-circles. Form a cone with one semi-circle, fill with 2 tbsp of the vegetable mixture, and seal the edges with water to form a triangle.
5. Step 5: Heat oil in a deep frying pan over medium heat. Fry samosas in batches for 4-5 minutes until golden brown and crisp, flipping occasionally. Drain on paper towels. Serve hot with tamarind chutney or mint chutney.