Best Veg Samosa Filling Recipe for Crispy, Tasty Snacks

Samosas are a beloved snack across many cultures, cherished for their crispy, golden exterior and their delightfully spiced filling. When it comes to vegetarian fillings, nothing beats a perfectly balanced mixture of potatoes, peas, and warming Indian spices.

This best veg samosa filling recipe brings together simple pantry staples with aromatic seasonings to create a filling that’s flavorful, hearty, and utterly satisfying. Whether you’re making samosas for a festive gathering or a cozy family snack, this recipe is sure to impress.

What makes this filling stand out is its combination of textures and spices—soft, fluffy potatoes paired with sweet peas and tempered with cumin, coriander, and a touch of garam masala. It’s not just about taste; the filling holds together beautifully, making it easy to stuff into samosa wrappers without falling apart.

Plus, it’s customizable, vegan-friendly, and easy to prepare ahead of time.

Why You’ll Love This Recipe

This veg samosa filling recipe is a crowd-pleaser for several reasons:

• Flavorful and aromatic: The blend of spices creates an authentic taste that’s both comforting and exciting.
• Easy to make: With basic ingredients and simple steps, it’s accessible for cooks of all skill levels.
• Versatile: Use it for traditional samosas, bake it for a healthier twist, or stuff it inside wraps and parathas.
• Vegetarian and vegan-friendly: No eggs or dairy required, perfect for plant-based diets.
• Make ahead: The filling keeps well in the fridge, so you can prepare in advance and save time on the day of cooking.

Ingredients

• 4 medium potatoes (about 500g), boiled and peeled
• 1/2 cup green peas (fresh or frozen)
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 green chili, finely chopped (optional for heat)
• 1 teaspoon grated ginger
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon amchur (dry mango powder) or lemon juice
• Salt to taste
• Fresh coriander leaves, chopped (about 2 tablespoons)
• Water as needed for mashing

Equipment

• Large pot for boiling potatoes
• Frying pan or skillet
• Mixing bowl
• Wooden spoon or spatula
• Masher or fork for mashing potatoes
• Knife and chopping board
• Measuring spoons
• Colander or sieve (for rinsing peas)

Instructions

1. Boil the potatoes: Place the potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. Mash the potatoes: Peel the boiled potatoes and mash them in a bowl until smooth but still slightly chunky. Add a splash of water if needed to achieve the right consistency.
3. Cook the peas: If using fresh peas, blanch them in boiling water for 2 minutes. If frozen, rinse under warm water to thaw. Drain thoroughly.
4. Heat oil and temper spices: In a frying pan, heat the oil over medium heat. Add the cumin and mustard seeds. When they start to pop, add the chopped green chili and grated ginger. Sauté for 1-2 minutes until fragrant.
5. Add spices: Stir in coriander powder, turmeric, red chili powder, and garam masala. Cook the spices for 30 seconds to release their aroma but be careful not to burn them.
6. Combine vegetables: Add the mashed potatoes and peas to the pan. Mix well so the spices coat the mixture evenly. Cook for 5 minutes on low heat, stirring frequently to prevent sticking.
7. Final seasoning: Add salt to taste and sprinkle the amchur powder or squeeze lemon juice. Mix again and remove from heat.
8. Add fresh coriander: Stir in the chopped coriander leaves for freshness and extra flavor.
9. Cool the filling: Let the filling cool completely before using it to stuff samosa wrappers or dough.

Tips & Variations

“For the crispiest samosas, make sure the filling is cool and dry before stuffing. Too much moisture can cause the samosas to burst during frying.”

• Add nuts: Toasted cashews or peanuts add a delightful crunch to the filling.
• Use sweet corn: Substitute or add sweet corn kernels for a sweeter touch.
• Try different peas: Split yellow peas or chana dal can be cooked and mashed for a protein boost.
• Adjust heat: Omit chili or add more based on your spice preference.
• Make it vegan: This filling is naturally vegan, but just ensure your samosa wrappers are free of dairy or eggs.

Nutrition Facts

Serving Suggestions

Veg samosas are fantastic on their own as a snack or appetizer, but you can elevate the experience by serving them with complementary sides.

• Tamarind chutney: The tangy sweetness pairs perfectly with the spiced filling.
• Mint-coriander chutney: Adds a fresh, herbal kick.
• Yogurt dip: A cooling contrast, especially if you made a spicier filling.
• Chai tea: Samosas and hot chai are a classic combo for teatime.
• As part of a larger meal: Pair samosas with dishes like Kosher Sushi Salad Recipe or enjoy alongside breads like in the Marzipan Challah Recipe for a fusion feast.

Conclusion

This best veg samosa filling recipe brings a perfect harmony of flavors and textures to your kitchen, creating a delicious, crowd-pleasing snack that’s sure to be a hit at any gathering. The combination of fluffy potatoes, sweet peas, and carefully balanced spices delivers a taste that is both authentic and comforting.

Whether you’re a seasoned cook or new to Indian cuisine, this recipe is approachable and rewarding.

By preparing this filling in advance, you can enjoy the convenience of quick assembly and frying or baking when hunger strikes. Plus, the recipe’s flexibility means you can adapt it to your tastes or available ingredients.

If you’re inspired to try more creative cooking, check out our Magic Dough Recipe for homemade samosa wrappers or explore the savory flavors in the Jamaican Minced Beef Recipes for a meaty alternative.

Get ready to impress your friends and family with these crispy, flavorful samosas that will quickly become a staple in your recipe collection!

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