These samosas are a crowd pleaser. In fact, when I was in elementary school and there was any opportunity to bring food to share, my teachers and classmates would always request them. Their crispy exterior makes them incredibly moreish, and the best part is that they’re made with store- bought frozen spring roll wrappers, which fast-tracks this recipe! The filling features potatoes, carrots, and peas, which are very simply flavored with cumin seeds and fresh coriander. The contrast between the soft filling and the crunchy, crispy shell is absolutely addictive! – Indian Food Is Easy by Vijaya Selvaraju, Appetite by Random House®
Easy Mixed Vegetable Samosas
Ingredients
- 2 Tbsp canola oil plus more for deep frying
- 1 Tbsp cumin seeds
- 1 medium onion finely chopped
- 1 medium russet or Yukon gold potato peeled and diced (about 2 cups)
- 1 small carrot peeled and diced
- ½ cup water divided Kosher salt
- ½ cup frozen peas
- ¼ cup chopped fresh coriander cilantro
- ¼ cup all-purpose flour
- 20 frozen spring roll wrapping sheets about 10 × 10 inches/25 × 25 cm, thawed
- ½ cup Mint Coriander Chutney for serving
- ½ cup 4-Ingredient Tamarind Chutney for serving
Instructions
- Heat 2 Tbsp of the oil in a frying pan on medium-high heat. Add the cumin seeds and let them toast and crackle for 15 seconds. Add the onion and sauté until it has softened, 3 to 4 minutes. Add the potato and carrot to the pan, and sauté for 2 to 3 minutes. Add ¼ cup of the water, season with salt to taste, stir, and cover with a lid. Cook for 5 minutes. Most of the water should be absorbed by the vegetables at this point.
- Remove the lid from the pan and add the frozen peas. Cook for 1 minute, until the peas have warmed through. Remove the pan from the heat and stir in the fresh coriander. Allow the mixture to cool for 10 minutes.
- Place the flour and the remaining ¼ cup water in a small bowl and mix to form a thick paste.
- Cut the stack of thawed spring roll wrapper sheets into 3 even rectangles, about 3¼ × 10 inches (8 × 25 cm) each. From 1 rectangle, peel away 2 sheets together to form the pastry for the samosa. Store the remaining sheets under a damp cloth to prevent them from drying out.
- Lay the pastry horizontally on a clean surface. Fold the pastry down the middle vertically to create a crease in the center. Open the pastry back up and take 1 corner of the pastry rectangle and bring it toward the crease, forming a triangle. The edge of the pastry should align with the crease. Spread the flour paste along the edge of the pastry that forms the triangle, then fold over the other corner of the pastry to form a cone.
- Add 1 to 2 Tbsp of the filling to the cone. Fold over the remaining pastry to create a triangle, and seal the edges with the flour paste. Repeat with the remaining filling and samosa wrappers.
- In a deep frying pan or wok, heat 3 inches (8 cm) of oil to 350°F. Fry the samosas in batches for 4 to 5 minutes, gently flipping once or twice during frying, until crispy and golden.
- Drain on a paper towel. Serve hot with both chutneys.
Notes
Excerpted from Indian Food Is Easy by Vijaya Selvaraju. Copyright © 2025 Vijaya Selvaraju. Photographs by Tanya Pilgrim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
