Crispy Vegetable Samosas with Tomato Soup

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Crispy vegetable samosas are a delightful appetizer that captures the essence of Indian street food right in your kitchen. These golden-brown pastries are filled with a savory mixture of spiced potatoes and peas, creating a perfect balance of textures and flavors. Paired with a warm bowl of tomato soup, they make for an inviting snack or appetizer that’s sure to impress your guests.

Why You’ll Love This Recipe

This crispy vegetable samosas recipe offers a delicious way to enjoy a beloved classic. With a flaky pastry and a flavorful filling, they are perfect for parties or casual gatherings. Here are a few reasons to try it:

• Easy to make with simple ingredients.
• Versatile filling options to suit your taste.
• Perfectly crispy exterior for a satisfying crunch.
• Great for dipping in tomato soup or your favorite chutney.
• Can be made ahead and frozen for later use.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• ½ cup water (plus extra if needed)
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• Vegetable oil for frying
• 2 cups tomato soup (store-bought or homemade)

How to Make Savory Vegetable Samosas

1. In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until crumbly. Gradually add water, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
2. While the dough rests, boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.
3. In a skillet over medium heat, add a tablespoon of oil and toast the cumin seeds until they become fragrant, about 30 seconds. Add the boiled potatoes and peas, followed by garam masala, turmeric, red chili powder, and salt. Mash slightly to combine and cook for an additional 2-3 minutes. Remove from heat and let cool.
4. Divide the rested dough into small balls, about the size of a golf ball. Roll each ball into a thin oval shape, then cut it in half to form two semi-circles.
5. Take one semi-circle and form a cone by folding it over, sealing the edge with a little water. Fill the cone with the potato and pea mixture, then seal the open edge by pinching it closed, ensuring it’s well-sealed to prevent filling from leaking during frying.
6. In a deep frying pan, heat vegetable oil over medium heat. Once hot, carefully add the samosas in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
7. While the samosas cool, heat the tomato soup in a saucepan over medium heat until warmed through.
8. Serve the crispy samosas hot with the tomato soup on the side.

Tips for the Best Results

• Ensure the dough rests adequately for a flaky texture.
• Seal the samosas well to prevent any filling from escaping while frying.
• Adjust the spice levels according to your preference.
• Fry in small batches to maintain the oil temperature.

Easy Variations

• Add chopped onions or bell peppers to the filling for extra flavor.
• Incorporate spices like coriander or fennel seeds for a unique twist.
• Substitute the filling with lentils or other vegetables for variety.
• Try baking the samosas at 400°F for about 25 minutes for a healthier option.

What to Serve With It

• Fresh cilantro or mint chutney for dipping.
• A side salad with cucumber and tomatoes for freshness.
• Puffed rice or bhel puri for a crunchy texture.
• Sliced lemon wedges to add a zesty touch.

Storage and Reheating

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Store leftover samosas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes until crispy again. If you want to freeze them, place uncooked samosas in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.

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