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Vegetable samosas


  • 2 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 medium potato, peeled and diced (approx 2 cups)
  • 1 small carrot, peeled and diced
  • 1/2 cup, frozen peas
  • 2 teaspoons salt
  • 1/4 cup water
  • 1/4 cup, chopped fresh coriander
  • Thawed frozen spring roll wrappers
  • 4 tablespoons all purpose flour
  • 2 tablespoons water
  • Vegetable oil for deep frying


  1. Heat two tablespoons of oil in a frying pan on medium-high heat. Add cumin seeds and allow to crackle for 15 seconds until fragrant. Add onion, and saute until softened.
  2. Tip potatoes and carrots into pan, and saute for two to three minutes. Add water and salt, stir, and cover with a lid. Cook for five minutes. Most of the water should be absorbed by the vegetables at this point.
  3. Remove lid of pan, add frozen peas, and cook for one minute until warmed through. Remove from heat, and stir through coriander. Cool mixture.
  4. Combine flour and water in a small bowl. Set aside.
  5. Cut a single spring roll wrapper lengthwise into three even rectangles. Holding each of the bottom corners of the spring roll wrapper, fold upwards to create a cone, and secure by gluing together with flour paste. 
  6. Add one to two tablespoons of potato filling to cone. Fold over remaining pastry to create a triangle.. Seal the edges together with the flour paste. 
  7. Heat two inches of oil at 350 degrees in a pot. Cook samosas for four to five minutes, until pastry becomes crisp and golden brown.

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