Pan-Fried Spiced Vegetable Samosas with Tamarind Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Crisp on the outside, warmly spiced vegetable samosas paired with a tangy tamarind chutney perfect for snack time. This indian-inspired snacks (vegetarian) ready in about 60 minutes blends all-purpose flour, ghee or oil, about 1/2 cup water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
• 3 tbsp ghee or oil
• about 1/2 cup water
• 2 medium, boiled and diced potatoes
• 1/2 cup, boiled green peas
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 tsp chili powder
• to taste salt
• 2 tbsp chopped fresh coriander leaves
• 3 tbsp tamarind paste
• 1 tbsp jaggery or brown sugar
• 1/2 cup water (for chutney)
• for shallow frying oil (for frying)

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour and 3 tbsp ghee or oil. Rub the ghee into the flour with your fingertips until crumbly. Gradually add about 1/2 cup water, kneading to form a firm but pliable dough. Cover and rest for 30 minutes.
2. Step 2: Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook until they start to pop, about 30 seconds. Add 2 cups diced boiled potatoes, 1/2 cup boiled green peas, 1/2 tsp garam masala, 1/4 tsp turmeric powder, 1/4 tsp chili powder, and salt to taste. Stir well and cook for 5 minutes until the spices are fragrant and well blended. Remove from heat and mix in 2 tbsp chopped coriander leaves.
3. Step 3: Divide the dough into 8 equal balls. Roll each ball into a 6-inch circle. Cut each circle in half. Take one half and fold into a cone, sealing the edge with water. Fill the cone with 2-3 tbsp of the potato-pea mixture, then seal the top edge to form a triangular samosa pocket.
4. Step 4: For the tamarind chutney, combine 3 tbsp tamarind paste, 1 tbsp jaggery or brown sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the jaggery dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and cool.
5. Step 5: Heat oil in a shallow frying pan over medium heat to 350°F (175°C). Fry 3-4 samosas at a time for 3-4 minutes per side until golden and crisp. Drain on paper towels.
6. Step 6: Serve the warm samosas with the tangy tamarind chutney for dipping.