7 Best Veg Samosa Snack Recipes

7 Best Veg Samosa Snack Recipes For Your Evening Tea Time

7 Best Veg Samosa Snack Recipes

7 Best Veg Samosa Snack Recipes

7 Best Veg Samosa Snack Recipes – Chai enthusiasts’ favourite method to unwind is with a great cup of chai and some hot and crispy nibbles! And the food that is synonymous with chai is the delectable samosa! When you have samosas in one hand and tea in the other, every gourmet grins! Every chai fan swears by this culinary pairing. When we think of samosa, we think of the famous masaledaar potato filling, but that’s not the only vegetarian samosa in Indian cuisine. There are many more flavorful veg samosa variations available throughout the world that will make your tea hour enjoyable and tasty!

Here Are 7 Yummy Veg Samosa Recipes to Try: 7 Best Veg Samosa Snack Recipes

1.Vegetable Samosa Recipe

This small taste of heaven with savoury stuffing is a fantastic alternative to your typical potato samosa. Filled with a variety of lightly flavoured vegetables and tangy spices, it’s an ideal mix of a North Indian dish.

Ingredients of Vegetable Crispy Samosa

  • 2 All Purpose Flour
  • 3 Oil
  • 1/4 tsp Carom Seeds
  • 4 Potatoes
  • 1/2 Green Peas
  • 1/2 Carrot
  • 1/2 Onion
  • 3 Green Chillies
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Red chilli powder
  • Salt to taste
  • Oil to fry
  • 1/2 tsp Chaat Masala


1.In a large mixing basin, combine all-purpose flour, salt, carom seeds, and lemon juice. Make a tight dough out of them.

2.Heat the oil in a skillet and add the mustard seeds, green chilli, and chopped onions, cooking until the onion turns light brown.

3.Add all of the spices, including the salt, and simmer for a few seconds.

4.Now stir in the mashed boiling vegetables, which should include potatoes, peas, carrots, and cauliflower. Garnish with coriander and chaat masala.

5.Make a circular poori out of the dough and cut it in half.

6.Stuff the samosa mixture into one side of the cone. Repeat with the remaining half.

7.On medium heat, deep fried the samosas until they are golden and crispy.

8.Serve immediately with mint or tamarind chutney.

2.Paneer Samosa Recipe

Who doesn’t enjoy panner? This unique ingredient is a vegetarian’s treat and is adored by many Indians! This paneer samosa dish combines two of the most popular meals in the country.

Ingredients of Baked Paneer Samosa

  • 6-7 Samosa bases
  • 250 gram Paneer
  • 1 cup Peas
  • 1/2 cup Onions
  • 1 tsp Ginger and garlic paste
  • 1/2 tsp Chilli powder
  • to taste Salt


1.In a mixing bowl, combine crumbled paneer, chopped onions, fresh peas, ginger and garlic paste, red chilli powder, and salt.

2.Combine everything thoroughly. Squeeze the mixture so that it all joins together.

3.Form cones from the samosa foundation and fill with the filling mixture. Seal the base’s borders.

4.Grease a baking sheet and arrange the samosas on it.

5.Bake them for 30 minutes at 250-300 degrees Celsius.

6.Continue to inspect and rotate the sides of the samosa.

7.Top the paneer samosas with mint chutney and serve.

3.Singhare Ke Atte Ka Samosa Recipe

The all-time favourite teatime snack, but this time with singhare ka atta (water chestnut flour). This chironji-filled samosa may be consumed even during religious fasts!

Ingredients of Singhare ke Atte ka Samosa

  • For the dough:
  • 120 gram Singhare ka atta (water chestnut flour)
  • 1/4 cup Arrowroot
  • 60 gram Ghee
  • 2 1/2 cups Water
  • 1 tsp Sendha namak (white rock salt)
  • For deep-frying Ghee
  • For the filling:
  • 125 gram Chironji (charoli) (soaked in water for about 2 hours)
  • 3/4 tsp Chilli powder
  • 1 tbsp Zeera (cumin seeds)
  • 2 tsp Dhania (coriander powder)
  • 2 tsp Sendha namak (white rock salt )
  • 1/2 tsp Elaichi (cardamom) powder
  • 30 gram Ghee


Prepare samosa filling:

1.Remove the chironji husk and finely crush it.

2.In a skillet, heat the 2 tbsp ghee and add the zeera. When it starts to sputter, add the chironji and the rest of the filling ingredients.

3.Saute over low heat until the mixture is well cooked. Let to cool.

Prepare samosa dough:

1.Bring the water, ghee, and 1 teaspoon salt to a boil in a saucepan.

2.As soon as it begins to boil, add the atta and arrowroot and stir vigorously over low heat until it forms a ball in the middle.

3. Remove the dough from the fire and set aside to cool.

4.Roll the dough into 1/8″ thick 3″ diameter rounds (using dry flour or arrowroot if it sticks) and cut into halves.

5.Wet the edges of one half. To construct a cone, fold the straight edge in the centre and unite it by overlapping the opposite edge.

6.Press the overlapping piece together, fill the cone with the filling, and press the edges together to seal the ‘Samosa’. Rep with the remaining parts.

7.Heat the ghee and put as many samosas as will fit without touching over high heat.

8.Reduce the heat to medium and cook until golden brown on both sides.

Paragraph 9: Serv.

4.Gujarati Samosa Recipe

This is a recipe for goodness, this is a recipe for sweetness, and this is a recipe for sugar. This Gujarati samosa’s combination of sweet and salty flavours screams indulgence.

Ingredients of Gujarati Samosa

  • 1/2 Kg Flour dough (Samosa dough)
  • For filling:
  • 2 tsp Oil
  • 1/2 cup Green peas (grounded)
  • 1/2 tsp Sugar
  • 1/2 tsp Lemon juice
  • 1 tsp Coriander, chopped
  • to taste Salt


1.Using a rolling pin, cut thin roundels from the flour dough and set aside.

Prepare the filling:

1.In a skillet, heat the oil and sauté the green peas.

2.Combine the sugar, lemon juice, salt, and coriander. Cook for a couple of minutes.

3.Now fold the roundels into a cone form.

4.Fill them with the green pea filling and seal with a small amount of water.

5.Fry the samosa cones till golden brown and serve with chutney.

5.Butter Samosa Recipe

This one-of-a-kind samosa is triangular in form, with a crispy outer shell holding melt-in-your-mouth butter inside. This samosa is not fried, but it does have a crunchy crust covering the butter.

Ingredients of Butter Samosa

  • 1 Cup White butter
  • 2 cups Khoya
  • 5-6 Almonds (Powdered)
  • 5-6 Cashew Nuts (Powdered)
  • 5-6 Raisins
  • 1 cup Powdered Sugar
  • A pinch of Cardamom powder


1. Store butter in the fridge.

2.To form a soft dough, combine the khoya, sugar, cardamom powder, and dried fruits.

3.With the dough, roll out little rots. Put a spoonful of butter in the centre and tie the ends together to form triangles.

4.Refrigerate to set.

6.Mushroom Samosa Recipe

This Indian cuisine snack with a twist is just delicious. Mushrooms replace the good old potato stuffing in this variant of the samosa. If you enjoy mushrooms for their variety, nutritional value, and other benefits, this mushroom samosa may be your weekend treat!

Ingredients of Mushroom Samosa

  • For Dough:
  • 225 gram Flour
  • 1/2 tsp Salt
  • 4 tbsp Oil
  • 4 tbsp Water
  • For Filling:
  • 2 tbsp Oil
  • 1 Onion, chopped
  • 300 gram Mushrooms (diced)
  • 1 tsp Ginger paste
  • 2 Green chillies, chopped
  • 1/2 tsp Garam masala
  • 1/2 tsp Ground cumin seeds
  • 2 tbsp Coriander, chopped
  • 2 tbsp Lemon juice
  • For frying Oil
  • to taste Salt


1.Combine all of the dough ingredients and work them together into a firm dough.

2.In a pan, heat the oil and sauté the onions. Cook until the mushrooms are soft, then add the rest of the filling ingredients.

3.Add lemon juice to sharpen. Season with chopped coriander. Cool.

4.Divide the dough into tiny balls, flatten out into circular and cut into two half.

5.Wet the edges and mould them into cones.

6.Seal a teaspoon with the mixture.

7. Fry the samosas in heated oil till golden.

8.Serve immediately with mint chutney.

7.Noodle Samosa Recipe

In this delectable appetiser, Chinese meets Indian! The secret stuffing of noodles gives this crunchy, deep-fried samosa a spicy edge. This fusion snack is an excellent way to spend the weekend.

Ingredients of Noodle Samosa

  • To deep fry oil
  • For the noodles:
  • 1 bowl noodles, boiled
  • 1 tbsp oil
  • 2 garlic cloves (minced)
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 1 carrot, sliced
  • 1 cup cabbage, shredded
  • to taste salt
  • 2 tsp soya sauce
  • 1 tbsp vinegar
  • 1 tsp ajinomoto (optional)
  • For the samosa pastry:
  • 2 cups maida
  • 1 cup atta
  • 1 tbsp oil
  • 1 tsp ajwain
  • to taste salt
  • To knead dough water


Prepare the noodles:

1. Heat oil, garlic, and onions. Sauté till pink.

2.Combine the carrots, capsicum, and cabbage in a mixing bowl. Stir fry for 2-3 minutes on high heat.

3.Combine salt, soy sauce, vinegar, ajinomoto, and boiling noodles in a mixing bowl. Set aside after tossing.

Prepare the samosa pastry:

1.Mix the maida and atta together.

2.Combine the salt, ajwain, and oil.

3.Knead the dough with a little water.

4.Set aside the dough for 20-30 minutes to rest.

Prepare the samosa:

1.Roll out a circular roti. Divide it in half.

2.Cut that half in half and shape it into a cone. Put noodles in it.

3. Use some water or oil to seal the edge.

4.Fry till golden.


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