Mughlai Vegetable Samosa
Crispy, golden samosas with a flaky pastry shell encasing a rich, aromatic filling of mixed vegetables, dried fruits, and subtle Mughlai spices. These royal treats are studded with raisins, cashews, and a whisper of saffron — perfect with mint chutney on a rainy evening.
For 4 servings
- knead · ~20 min
Prepare the samosa dough.
1.In a mixing bowl, combine 2 cups all-purpose flour, 1 pinch salt, ajax seeds, and 4 tbsp melted ghee.2.Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs.3.Gradually add water, a little at a time, and knead into a stiff, smooth dough.4.Cover with a damp cloth and rest for 20 minutes.TIPA stiff dough ensures the samosas will be very crispy. Don't make it soft like roti dough. - saute · ~15 min
Make the Mughlai vegetable filling.
1.Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them crackle.2.Add grated ginger and chopped green chilies. Sauté for 30 seconds until fragrant.3.Add crumbled paneer, chopped cashew nuts, and raisins. Sauté for 1 minute until nuts are lightly golden.4.Stir in turmeric powder, red chili powder, cinnamon powder, cardamom powder, and garam masala. Mix well.5.Add boiled mashed potatoes and boiled green peas. Mix thoroughly to combine all ingredients.6.Season with 1 pinch salt and the saffron-soaked water. Cook for 2 minutes, stirring well.7.Turn off the heat. Fold in chopped coriander leaves.8.Let the filling cool completely before using.TIPThe filling must be completely cool, or the heat will soften the pastry and the samosas won't be crispy. - prep · ~15 min
Shape and fill the samosas.
1.Knead the rested dough once more and divide into 4 equal balls.2.Roll each ball into an oblong shape (about 6-inch oval) and cut it in half to form two semi-circles.3.Take one semi-circle, apply water along the straight edge, and form a cone by overlapping the edges and pressing to seal.4.Fill the cone roughly 2/3 full with the cooled Mughlai vegetable filling, pressing it in gently.5.Make a paste with 2 tbsp all-purpose flour and a little water. Apply this paste to the open edges of the cone.6.Press the edges firmly together to seal completely, ensuring no filling is exposed.7.Repeat with remaining dough and filling to make 8 samosas.TIPPress out any air pockets while filling, as trapped air can cause samosas to burst while frying. - fry · ~12 min
Fry the samosas to golden perfection.
1.Heat oil for deep frying in a deep pan over medium-low heat (around 160°C / 320°F).2.Gently slide 3-4 samosas into the oil and fry on low to medium heat.3.Turn them occasionally and fry for 10-12 minutes until they turn a deep, even golden brown and the skin turns crisp and blistered.4.Remove with a slotted spoon and drain on paper towels.5.Serve immediately while hot and crispy.TIPStarting in medium-low oil and frying patiently is the secret to a blistered, flaky crust. High heat will brown the outside but leave the inside raw.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold water for the dough to ensure a crisper, flakier pastry.
- 2Rest the dough for at least 20 minutes; this relaxes gluten and prevents shrinkage.
- 3Cool the filling completely before filling; warm filling softens the dough and makes samosas oily.
- 4Fry on medium-low heat (160°C) for a blistered, golden crust and fully cooked interior.
- 5Do not overcrowd the pan; fry in batches to maintain consistent oil temperature.
- 6Press out all air pockets while sealing to prevent bursting during frying.
- 7For extra flavour, use ghee instead of oil in the dough for a richer pastry.
Adapt it for your goals.
Vegan
Replace paneer with extra firm tofu or crumbled tempeh and use vegetable oil instead of ghee in the dough. The texture remains similar, and the filling stays flavourful.
High ProteinHigh-Protein
Swap paneer for crumbled extra-firm tofu and add a handful of boiled chickpeas for extra plant protein without compromising the Mughlai spice profile.
Low Oil (Baked)Low-Oil (Baked)
Instead of deep-frying, brush the assembled samosas with oil and bake at 200°C (400°F) for 20 minutes, flipping once. They will be less crispy but significantly lower in fat.
Nut FreeNut-Free
Omit cashews and raisins or replace them with chopped dried apricots or sunflower seeds to maintain the sweet-tart crunch without allergens.
Gluten FreeGluten-Free
Use a gluten-free flour blend (with xanthan gum) and add 1 tsp psyllium husk to the dough for binding. The texture will be less flaky but still delicious.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer and green peas provide a solid source of protein, making these samosas more satiating than traditional potato-only versions.
Contains Antioxidant Spices
Turmeric, cumin, and cardamom are known for their anti-inflammatory and digestive-supporting properties, adding functional value beyond taste.
Moderate Fibre Content
Potatoes and peas contribute dietary fibre, aiding digestion and helping maintain stable blood sugar levels when eaten in moderation.
Healthy Fats from Nuts and Ghee
Cashews and ghee provide unsaturated and saturated fats respectively, which can support brain function and vitamin absorption when part of a balanced meal.
Frequently asked questions
Your dough likely had too much water or you used warm water. Always use cold water and knead to a stiff, not soft, consistency. Resting also helps firm it up.
