Vegetarian Samosas

Samosas are traditionally made with a pastry dough consisting of flour, salt, water, and ghee.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. plus 2 cups peanut oil, divided
  • 1 cup diced onions
  • 2 scallions, sliced
  • ½ tsp. garam masala
  • ¼ tsp. red pepper flakes
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ½ tsp. turmeric powder
  • 1 ½ cups diced boiled potatoes
  • 1 tsp. kosher salt
  • 1 package (1 lb.) thawed puff pastry dough


  • Heat 2 tablespoons oil in a wok to medium heat. Add the onions and scallions and cook for 2 minutes or until translucent. Stir in the garam masala and red pepper flakes. Cook for 2 minutes.
  • Add in the frozen peas, corn, and turmeric. Stir the mixture around for an additional minute.
  • Add in the potatoes and salt. Mix well so that all items have incorporated together. Remove from heat and cool.
  • Cut the puff pastry dough into 18 squares. Taking 1 square of dough at a time, place a heaping spoonful of filling in the center. Fold over to create a triangle. Pinch and crimp the edges of the triangle to thoroughly seal. Continue with the remaining ingredients.
  • Heat the remaining oil in a wok to 350°F. In batches, fry the samosas for 1–2 minutes on each side until golden brown. Drain on plates lined with paper towels and serve warm.