All Recipes
Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Crispy Vegetable Samosas

Sabzi Samosa

(47 reviews)
"

My love for samosas stems from the bustling street markets, where the aroma of freshly fried pastries fills the air. These homemade ones let you enjoy that experience without leaving your kitchen!

"
Crispy Vegetable Samosas
Prep time:45 mins
Cook time:20 mins
Total time:1 hr 5 mins

Protein

4g

Carbs

22g

Fat

8g

Calories

180 kcal

Servings:
8
Vegetarian

Ingredients

all-purpose flour2 cups
ghee4 tbsp
(melted)
salt0.50 tsp
wateras needed
(for dough)
potatoes3 medium
(boiled and mashed)
green peas1 cup
(blanched)
onion1 small
(finely chopped)
ginger1 tsp
(grated)
green chili1
(finely chopped)
saltto taste
fresh cilantro2 tbsp
(chopped)
oilfor frying

Spices

cumin seeds1 tsp
coriander powder1 tsp
garam masala1 tsp
amchur (dry mango powder)0.50 tsp

Directions

Prepare the Dough

  1. In a large bowl, mix all-purpose flour, melted ghee, and salt.
  2. Add water gradually, kneading the mixture into a firm, smooth dough.
  3. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

  1. Heat a tablespoon of oil in a pan over medium heat, add cumin seeds and let them sizzle.
  2. Add chopped onion, ginger, and green chili; sauté until the onions are golden.
  3. Mix in coriander powder, garam masala, and amchur powder. Stir well.
  4. Add mashed potatoes, blanched peas, and salt to taste. Mix thoroughly.
  5. Cook for 3-4 minutes, then stir in fresh cilantro. Allow the filling to cool.

Shape and Fry the Samosas

  1. Divide the dough into 8 equal parts. Roll each part into a smooth ball.
  2. On a lightly floured surface, roll out a ball into a thin oval shape, about 6 inches long.
  3. Cut the oval in half to form two semi-circles. Take one semi-circle, fold it into a cone, sealing the edge with a little water.
  4. Fill the cone with 2 tablespoons of the potato-pea mixture, then seal the top edge to close the samosa completely.
  5. Repeat the process with the remaining dough and filling.
  6. Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crisp, about 5 minutes per batch.
  7. Drain samosas on paper towels and serve warm with mint and tamarind chutneys.
Chef's tip: Ensure the oil is moderately hot; too hot oil can cause the samosas to cook too quickly on the outside, leaving the inside doughy.

How did you like this recipe?

Click to rate

Collection of Indian Spice Blends

My Go-To Spice Blends

These are the five homemade spice blends I reach for again and again. Check out my free list of cherished family recipes that will bring bold, authentic flavor to your cooking.

More Indian Flavor

Crispy Onion Pakoras (Fritters)

Crispy Onion Pakoras (Fritters)

Kanda Bhaji

Crisp golden onion fritters spiced with green chili and carom seeds, perfect with masala chai on a rainy day.

30 mins
SnackNorth Indian
Paneer Tikka (Oven Roasted)

Paneer Tikka (Oven Roasted)

Paneer Tikka

Chunks of marinated paneer roasted until smoky and served with mint chutney.

35 mins
SnackNorth Indian
Spicy Flattened Rice Snack

Spicy Flattened Rice Snack

Kanda Poha

A quick and flavorful Maharashtrian snack, made with flattened rice, onions, and spices—perfect for breakfast or teatime.

25 mins
SnackNorth Indian

Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.