Vegetable Samosa Recipe- Authentic Indian Snacks with Kashmiri Chilli

Last Updated on 4 months by Neha Deshmukh

Vegetable Samosa Recipe – Authentic Indian Snacks with Kashmiri Chilli

Hello friends! If there’s one snack that instantly transports me back to my childhood in India, it’s the humble samosa. The flaky pastry, the spiced potato and veggie filling… pure comfort food! I remember eagerly waiting for my grandmother to make these, and now I’m so excited to share my version with you. This recipe uses Kashmiri chilli powder for a beautiful colour and flavour, and I’ll walk you through everything to make perfect, crispy samosas every time.

Why You’ll Love This Recipe

This vegetable samosa recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India. It’s perfect for tea time, parties, or just when you’re craving something savoury and satisfying. Plus, it’s surprisingly achievable at home, even if you’ve never made samosas before! You’ll love the vibrant flavours and the satisfying crunch.

Ingredients

Here’s what you’ll need to create these delightful samosas:

• 4 Onion
• 0.5 cup Cabbage
• 0.5 cup Carrot
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon Coriander seeds powder
• 1 teaspoon Kitchen king masala or garam masala
• 0.5 teaspoon Cumin seeds powder
• 0.5 teaspoon Fennel seeds powder (optional)
• 0.25 teaspoon Turmeric
• 0.25 cup Coriander leaves
• As needed Samosa pastry sheets
• 1 tablespoon Maida (all-purpose flour)
• To taste Salt
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• As needed Oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Red Chilli Powder: This is the secret to that gorgeous red colour and mild heat. It’s different from regular chilli powder – it’s more about flavour and colour than intense spice. You can find it at most Indian grocery stores, or online.
• Kitchen King Masala/Garam Masala: Kitchen King Masala is a popular blend in North India, offering a unique flavour profile. If you can’t find it, garam masala is a fantastic substitute! Both add warmth and complexity to the filling.
• Fennel Seeds Powder: This is optional, but I highly recommend it! It adds a subtle sweetness and anise-like flavour that really elevates the samosa.
• Samosa Pastry Sheets: These can be found in Indian grocery stores, usually in the freezer section. If you’re feeling ambitious, you can even make your own pastry from scratch – there are plenty of recipes online! Just be prepared for a bit more work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Slice the onions and cabbage, and grate the carrots. Set everything aside in a bowl.
2. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds – this is called tempering, and it releases amazing flavour.
3. Add the sliced onions, cabbage, and grated carrots to the pan. Sprinkle with salt. Sauté until the onions become translucent, about 5-7 minutes.
4. Now for the spices! Add the Kashmiri red chilli powder, coriander powder, garam masala (or Kitchen King Masala), cumin powder, fennel powder (if using), and turmeric. Stir-fry for another 2 minutes, making sure the spices coat the vegetables evenly.
5. Take the pan off the heat and mix in the chopped coriander leaves. Transfer the stuffing to a bowl and let it cool completely. This is important – warm stuffing will make the pastry soggy.
6. About 30 minutes before you’re ready to assemble, take the samosa pastry sheets out of the freezer and keep them covered with a damp cloth. This prevents them from drying out and becoming brittle.
7. Make a simple sealing paste by mixing 1 tablespoon of maida (all-purpose flour) with 2 tablespoons of water. It should be a smooth, slightly thick paste.
8. Carefully peel a pastry sheet. Place about 2 tablespoons of the cooled stuffing on one end. Fold the pastry over to form a triangle, sealing the edges tightly with the maida paste.
9. Repeat with the remaining sheets and stuffing. Keep the assembled samosas covered with a damp cloth to prevent them from drying out.
10. Heat oil for deep frying over medium heat. Carefully fry the samosas in batches, turning occasionally, until they are golden brown and crispy.
11. Drain the fried samosas on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy samosas.
• Make sure the oil is hot enough before adding the samosas. A small piece of pastry should sizzle immediately when dropped into the oil.
• Seal the edges of the samosas really well to prevent them from opening up during frying.

Variations

• Vegan Samosa Adaptation: This recipe is easily vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).
• Gluten-Free Samosa Adaptation: Finding gluten-free samosa pastry can be tricky. Look for brands specifically labelled gluten-free, or try making your own using a gluten-free flour blend.
• Spice Level Adjustment: If you prefer a spicier samosa, add a pinch of cayenne pepper or increase the amount of Kashmiri chilli powder.
• Festival Adaptations: Samosas are a staple during festivals like Diwali and Holi. I often make a larger batch and share them with friends and family!

Serving Suggestions

Serve these hot with your favourite chutney – mint-coriander chutney, tamarind chutney, or even just a dollop of tomato sauce. They’re also delicious on their own with a cup of chai!

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to get crispy samosas?

Make sure the oil is hot enough, don’t overcrowd the pan, and fry in batches. Also, ensure the samosas are sealed tightly to prevent oil from seeping in.

Can I make the samosa stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

What can I substitute for Samosa pastry sheets?

Spring roll wrappers can be used in a pinch, but the texture won’t be quite the same.

What is Kitchen King Masala and can I substitute it?

Kitchen King Masala is a North Indian spice blend. Garam masala is the best substitute.

How do I prevent the samosas from opening up during frying?

Seal the edges very well with the maida paste. You can even lightly brush the sealed edges with water before frying to help them stick together.

Enjoy making these delicious vegetable samosas! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how they turn out in the comments below!