Vegetable Samosas are delicious parcel of vegetables wrapped and fried in filo pastry. They are remarkably easy to prepare and when your folded a few, it becomes second nature. I have included green beans, carrots, onion, peas, sweetcorn and potato in this recipe. However, you don’t need to use so many and can include any vegetables use enjoy. This is a perfect opportunity to use up any leftover vegetables from the weekend. Depending on the region, vegetable samosas can be triangular, conical and half moon shaped. They are all brilliant and the different regions use various spices make each one unique.
This vegetarian delight is perfect not only to celebrate Eid and Ramadan but throughout the year. I have served this as a canape, starter, main dish, side dish and as a snack (not the same meal I should add).
I have made these Vegetable Samosas in advance and stored them in the fridge for 2 days before frying. You can also freeze them both cooked and uncooked in air tight containers separated by parchment/greaseproof paper. This recipe is for vegetable samosas but you can change the recipe to include meat and poultry. Chicken, beef, pork and lamb all work well and can absorb the spice mix superbly. There are already recipes for beef samosas on this site.
Few snacks can rival the universal appeal of a perfectly crisp samosa. With its flaky, golden pastry and spicy, aromatic filling, this triangular treat is adored across continents, from Indian street stalls to modern British cafés. Vegetable Samosas, in particular, offer an irresistible combination of textures and flavours—soft, spiced vegetables wrapped in delicate filo pastry, fried to perfection, and served with chutneys or a squeeze of lemon. It’s a dish that transforms humble ingredients like potatoes and peas into something truly special.
At the heart of vegetable samosas lie its filling, a fragrant blend of vegetables and spices. The preparation begins with diced baking potatoes, briefly boiled until tender but not overly soft. They form the bulk of the filling, giving it substance and a satisfying, hearty bite. Alongside the potatoes, a colourful array of vegetables—green beans, peas, sweetcorn, carrot, and onion—brings both vibrancy and variety to each mouthful. These are cooked gently with garlic and an aromatic trio of ground cumin, ground coriander, and chilli powder. As they sizzle together in the pan, the air fills with that unmistakable scent of Indian-inspired cooking—earthy, warm, and inviting.
The layering of flavour continues as fresh coriander and finely chopped scallions (spring onions) are stirred through once the mixture is removed from the heat. This final touch adds a refreshing, almost citrusy brightness that balances the richness of the fried pastry to come. The vegetables, soft yet distinct in texture, make the filling not only flavourful but also wholesome—a reminder that vegetarian dishes can be every bit as indulgent as their meaty counterparts.
The next step is where the craft of the vegetable samosas truly comes into play: the folding. Traditionally, samosas are made with a homemade dough, but filo pastry offers a modern twist that achieves exceptional crispness with minimal effort. Filo sheets are cut into long strips, two stacked together to prevent tearing. A spoonful of the filling is placed at one end, and the pastry is folded diagonally over itself again and again, creating neat triangular pockets. It’s a rhythmic, almost meditative process that becomes second nature with a bit of practice.
A simple mixture of flour and water acts as a natural glue, sealing the samosa securely before frying. While each one is made, it’s kept under a damp cloth to stop the pastry from drying out—a small detail that ensures consistent results. Then comes the moment of truth: frying.
Vegetable Samosas should sizzle gently in hot oil, ideally around 175°C, until they turn beautifully golden brown. The thin filo layers puff and crisp, forming delicate, flaky edges that shatter at the first bite. The sound of frying—soft bubbling and gentle crackling—is enough to stir anticipation. When lifted from the oil and drained on kitchen paper, they glisten temptingly, waiting to be served.
The first taste of vegetable samosas is a revelation. The crisp exterior gives way to a warm, spiced filling that’s rich in texture and depth. The cumin and coriander lend earthy warmth, while the chilli powder adds a subtle kick that lingers pleasantly. Sweetcorn and peas offer little bursts of sweetness, contrasting beautifully with the savoury tones of potato and onion. Together, it’s a harmony of flavours that feels both comforting and exotic.
Vegetable Samosas are endlessly versatile in how they’re enjoyed. They can be served as appetisers at a dinner party, as part of a street food spread, or as a quick snack with afternoon tea. Pair them with tangy tamarind chutney, cooling yoghurt raita, or a vibrant mint sauce for a perfect balance of heat and refreshment. A wedge of lemon squeezed over the top adds just the right touch of acidity to cut through the richness.
Beyond their taste, Vegetable Samosas embody the beauty of simple, economical cooking. With a few pantry staples and seasonal vegetables, you can create something that feels festive and luxurious. They can also be baked instead of fried for a lighter option, though the traditional fried version remains hard to beat for that iconic crunch.
In essence, Vegetable Samosas are much more than a snack—it’s a celebration of texture, flavour, and culinary craftsmanship. Whether served at a family gathering or enjoyed fresh from the pan on a quiet evening, these golden parcels promise satisfaction in every bite. Crispy, fragrant, and utterly delicious, they’re a timeless reminder of how the simplest ingredients can create the most extraordinary results.
Vegetable Samosas
Equipment
Ingredients
- 220 g baking potato peel/dice
- 50 g green beans trimmed/finely chop
- 45 g peas fresh/frozen
- 45 g sweetcorn fresh/frozen
- 1 large onion peel/dice
- 50 g carrot peel/finely dice
- 2 large scallions spring onion/finely chop
- 2 cloves garlic peel/mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 15 g coriander finely chop
- 10 g all purpose flour plain
- 24 sheets filo pastry
Instructions
- Place a pan of water over a high heat and add the potatoes. Boil for 6-7 minutes and then remove from the heat, drain and put to one side. Leave the colander sitting on the pan so the potatoes can continue to drain.220 g baking potato
- Place a frying pan over a medium heat and add teaspoons of oil. When hot, add the beans, peas, sweetcorn, onion, garlic, cumin, coriander and chilli powder and stir well to combine. Fry for 5 minutes or until the vegetables have started to soften.50 g green beans, 45 g peas, 45 g sweetcorn, 1 large onion, 2 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder
- Add the part cooked potato and carrots and stir in. Taste and season with salt and pepper accordingly. Continue to fry for a further 3-4 minutes stirring gently and then add the fresh coriander and scallions/spring onions. Turn off the heat and put to one side until needed.50 g carrot, 15 g coriander, 2 large scallions
- In a cup, add the flour and 20ml tap water. Stir to combine and put to one side until needed to seal the samosas.10 g all purpose flour
- The filo pastry is probably too large so you need to cut it into three equal pieces lengthways.24 sheets filo pastry
- Take two strips out and lay them on top of each other while you cover the remaining pastry with a damp cloth to prevent drying out.
- Add a tablespoon of filling (you may need to adjust the quantity depending on the width of your pastry) to the bottom corner of the pastry nearest you. Lifting the pastry corner, fold it diagonally over the filling to create a triangle shape. Then fold the pastry away from you so the edge nearest you is flat and then repeat the process. The pointed sides should alternate so flat then left then flat then right etc and so on.
- Repeat until you get to the top of the pastry and then lightly brush the flour and water mixture to both parts and gently push together to seal the filling. Place the completed samosa under a damp cloth as well.
- Easy and trust me you will get quicker. Repeat the process for the remaining filling.
- Add sufficient oil to a deep sided and for the samosas to float in without being in contact with the bottom. The oil needs to be 175C/335F to get a lovely crispy pastry. Alternatively turn on your deep fat fryer to the correct setting.
- Add a few samosas at a time to the oil and leave to fry for 1 minutes then carefully turn them over and cook until lovely and golden brown. At this temperature everything will be cooked to perfection.
- Remove from the oil using a slotted spoon and place on kitchen paper to drain any excess oil while you fry the rest.
- Serve the vegetable samosas with dips, sauces and a wedge of lemon.
- Enjoy
Notes
- Keep the filling dry: Avoid excess moisture in the filling by draining the vegetables well after cooking; this prevents the pastry from becoming soggy when frying. Nobody wants a soggy vegetable samosas
- Work quickly with filo pastry: Always cover unused sheets with a damp cloth to stop them drying out and cracking while you fold the samosas.
- Fry at the right temperature: Maintain the oil at around 175°C (335°F) to achieve evenly golden, crisp samosas without absorbing too much oil.
23 comments
Delicately crispy and crammed with flavours. The vegetables and spices work perfectly.
I’ll definitely be making a big batch next time; they disappeared too quickly.
Great recipe to use up leftover vegetables, and the result is absolutely delicious.
I love how colourful the filling looks when you bite into one, so appetising!
So good with a squeeze of lemon and a dollop of yoghurt dip on the side.
I loved how light and flaky the filo pastry was, and the mix of vegetables tasted so fresh.
Perfectly golden and crunchy, they looked like something straight from a restaurant.
The filling was hearty and fragrant, and the coriander added a wonderful freshness.
I baked mine instead of frying and they still came out crisp and delicious.
The filo pastry gave them such a delicate crispness – a lovely twist on the classic.
These vegetable samosas were full of flavour, especially the cumin and coriander – definitely making them again.
Truly the best homemade samosas I’ve had – authentic taste and perfect crunch.
Absolutely delicious samosas – the filling was perfectly spiced and the pastry came out beautifully crisp.
These samosas were light, crunchy, and bursting with flavour in every bite.
The spices were beautifully balanced, and the texture of the vegetables was perfect.
Such a satisfying vegetarian treat; even my meat-eating family couldn’t get enough.
A lovely snack for any occasion – I served them with mint chutney and everyone raved about them.
The balance of heat from the chilli and sweetness from the corn and peas was spot on.
A great make-ahead snack for parties – they reheat really well in the oven.
A wonderful combination of textures – soft potatoes, tender beans, and crunchy pastry.
My kitchen smelled incredible while these were cooking – full of spice and warmth.
Crispy on the outside and soft on the inside, just the way a samosa should be!
I was surprised how easy they were to fold and fry, and they turned out amazing.
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