Kitchen Recipe
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Sri Lankan Vegetable Samosa
Crispy, thin-crust triangular pastries stuffed with a fiery, heavily spiced potato, pea, and carrot filling.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- samosa wrappers (or spring roll wrappers)
- potatoes
- carrots
- green peas
- onions
- green chilies
- roasted curry powder
- oil for frying
Equipment
- Deep fryer
- Frying pan
Instructions
- 1
Make Filling
Boil and roughly mash potatoes. Sauté onions and spices. Mix in potatoes, peas, and diced carrots. Cook until dry.
- 2
Fold Samosa
Cut wrappers into long strips. Fold one end into a cone shape, fill with the potato mixture, and continue folding tightly into a triangle.
- 3
Seal
Seal the final edge with a paste made of flour and water.
- 4
Fry
Deep fry on medium heat until crispy and golden brown.
Cooking Tips
- Sri Lankan samosas typically have a thinner, crispier crust compared to the thick, doughy crust of Indian samosas.
- Ensure the corners are perfectly sealed so no oil seeps inside.
Variations
- Chicken Samosa: Add minced chicken to the potato filling.
Chef's Notes & Storage
- A staple snack sold by street vendors and train vendors across the country.
Nutrition Estimate
190 calories · 4g protein · 22g carbs · 9g fat · 3g fiber per serving
