North Indian Vegetable Samosa | Authentic Vegetable Samosas


Exploring The Culinary Delight Of Vegetable Samosa

Let’s delve into the delightful world of North Indian Vegetable Samosa. These golden pockets of joy are not just a treat for your taste buds but also a feast for the senses. Imagine biting into a crisp, flaky exterior that shatters with every mouthful, revealing a symphony of flavors and textures within. These Authentic Vegetable Samosas are a culinary masterpiece, a testament to the rich tapestry of Indian cuisine.

A Bite of History

Originating from the northern regions of India, this savory snack has become a global sensation, captivating hearts and palates across continents. The secret lies in the meticulous combination of ingredients and the skilled artistry in crafting each samosa. From the streets of Delhi to the bustling markets of Jaipur, the aroma of freshly fried samosas wafts through the air, drawing food enthusiasts like a magnet. The popularity of these triangular wonders extends beyond borders, making them a staple in Indian restaurants worldwide.


What sets the North Indian Vegetable Samosa apart is its unique blend of spices and the choice of vegetables. The filling is a harmonious blend of potatoes, peas and a medley of aromatic spices. This exquisite blend not only delights the taste buds but also reflects the diverse and vibrant culture of North India.


As a versatile snack, North Indian Vegetable Samosas effortlessly transition from casual street food to the star of celebratory feasts. Whether served as an appetizer at weddings or as a quick bite during festivities, these samosas are synonymous with joy and indulgence.


In conclusion, these Authentic Vegetable Samosas are not just a culinary delight but a cultural experience encapsulated in a single, delectable bite. Whether you’re a food enthusiast exploring the vibrant streets of India or a home cook aiming to recreate the magic, these samosas promise a journey of flavors that transcends borders.


North Indian Vegetable Samosa

Prep Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine North Indian
Servings 3 people


  • 1 1/4 cups Plain flour
  • 1 tsp Salt
  • 1 1/2 tbsp Butter or ghee
  • 1/2 cup Water

For filling:


  • For the pastry:- Sift the flour, add the salt, baking powder (if you are using it) and work in the butter or ghee.
  • Add in half the water and mix to make a soft dough.
  • Add the rest if you need to.
  • Knead the dough until it is soft and pliable.
  • Roll out the dough to about a 1/4 inch and cut out in circles.
  • For the Filling:- Peel and cook the potato and cut into medium sized pieces.
  • Heat the oil in a skillet or fry pan.
  • Once the oil is hot, add the cumin and mustard seeds and fry until they splutter, usually for about 2 secs.
  • Add the onions and cook until translucent.
  • Add garlic, ginger paste and garam masala.
  • Cook for about 3 mins.
  • Add coriander leaves, salt and pepper and stir well.
  • Remove from heat.
  • Moisten the edges of the pastry circles with water.
  • Put the filling in the center and fold into a triangle.
  • Heat oil to 350g and cook the samosas until golden brown.
  • Drain on paper towels.
  • :- Serve with Mint or Tamarind chutney.
  • :- If you prefer baking, place the samosas on a lightly greased baking sheet and bake at 400 for about 20 minutes or until golden brown. If you bake, the texture of the outside will not be as crispy as it should.
  • *** Note: Garam masala is a blend of spices that are often added at the end of the cooking process or on the completed dish. To get the best flavor, purchase the spices whole, roast them on a dry pan and grind them yourself in a coffee grinder. The ingredients are:- Cinnamon(Karugapatta) sticks - 2 sticks of 2 " each, Cloves(Grambu) - 6 nos, Whole black peppercorns - 1 tsp, Black cardamom pods - 4 nos (open and use only the seeds), Whole green cardamom pods - 5 nos


You can visit this link Kerala Puffs. You can also visit this link Mutton Samosa.
Tried this recipe?Let us know how it was!

Response (2)
  1. v
    viji October 29, 2007

    Recipe looks good. But can u tell me whether to use cold water or warm water

  2. S
    Shinu Jacob August 9, 2006

    My family liked it.its the same as in the Descriptioniption. good going

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