Nisa’s 50 Vegetable Samosas

Nisa’s 50 Vegetable Samosas bring together a diverse medley of vegetables and spices wrapped in crispy, golden pastry. Each bite reveals a beautifully spiced filling, creating a perfect balance of warmth, texture, and flavour. These samosas are fantastic for entertaining or as a delicious snack with a zesty dipping sauce.

Ingredients
For the filling:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 large potato, diced small
1 large carrot, diced small
1/2 cup green peas
1/4 cup sweetcorn
1/4 red bell pepper, finely diced
1/4 yellow bell pepper, finely diced
1/4 green bell pepper, finely diced
1 small onion, finely chopped
1 garlic clove, minced
1/2 inch ginger, grated
1 small green chilli, finely chopped (optional)
1 handful spinach, chopped
1 handful coriander, chopped
Salt and pepper, to taste
Juice of 1/2 lemon
For the pastry:

2 cups plain flour
1/2 teaspoon salt
3 tablespoons vegetable oil
1/2 cup warm water (adjust as needed)
Preparation & Cooking Instructions
Prepare the filling:

Heat the vegetable oil in a large pan over medium heat. Add the cumin and mustard seeds, and sauté until they start to pop.
Add the onion, garlic, ginger, and green chilli (if using), and cook until the onions are soft and translucent.
Stir in the spices (turmeric, coriander, cumin, garam masala) and cook for 1–2 minutes until fragrant.
Add the diced potato, carrot, green peas, sweetcorn, and peppers. Cook for 10–12 minutes until the vegetables are tender.
Stir in the spinach and coriander, cook for another 2–3 minutes until wilted, then season with salt, pepper, and lemon juice. Let the mixture cool.
Prepare the pastry:

In a mixing bowl, combine flour and salt. Add the oil, and mix until the mixture resembles breadcrumbs.
Gradually add warm water and knead until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Assemble the samosas:

Divide the dough into 10–12 equal portions and roll each one into a ball.
Roll out each ball into a thin oval shape. Cut the oval in half to create two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.
Fill the cone with a tablespoon or two of the vegetable mixture, then fold over the open edge and seal with a little water. Repeat with remaining dough and filling.
Cook the samosas:

In a large, deep pan, heat enough oil to deep-fry the samosas over medium heat.
Fry the samosas in batches for 4–5 minutes each or until golden and crisp. Remove with a slotted spoon and place on kitchen paper to drain excess oil.
Serve: Arrange the samosas on a serving platter with your choice of chutneys or dipping sauces.

Storage
Refrigerate: Allow samosas to cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C (350°F) for about 10 minutes for crispiness.
Freeze: Place uncooked samosas in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Tips
If you’d like to add even more variety, feel free to swap or add other finely chopped vegetables like courgette, green beans, or mushrooms to the filling.
Adjust the spices according to taste if you prefer a milder or spicier filling.