Name: Fresh Vegetable Salad Samosa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian Fusion
Ingredients: 1 cup finely chopped cucumber; 1 cup finely chopped tomatoes (seeds removed); ½ cup grated carrots; ½ cup finely chopped red onion; ½ cup boiled and mashed potatoes; 2 tablespoons chopped fresh coriander leaves; 1 teaspoon chaat masala; 1 tablespoon lemon juice; Salt and pepper to taste; 8 samosa pastry sheets; 2 tablespoons olive oil (for brushing or shallow frying)

Hey y'all! If you love crispy, crunchy snacks packed with flavor and color, this Fresh Vegetable Salad Samosa recipe is about to become your new go-to appetizer. With a golden, flaky crust and a tangy, fresh veggie filling, these samosas are perfect for parties, picnics, or even a light lunch. Trust me, everyone will be reaching for seconds—so let's get cooking!

Why You'll Love This Fresh Vegetable Salad Samosa

Bright, crisp veggies offer a refreshing twist on traditional samosas.
Perfect as an appetizer, snack, or light meal for any season.
Simple, easy-to-find ingredients mean you can whip these up anytime.
Baked or fried, the samosas remain irresistibly crunchy and delicious.
Totally customizable for your favorite veggies or dietary needs.

Fresh Vegetable Salad Samosa Ingredients

1 cup finely chopped carrots
1 cup finely chopped cucumber (seeds removed)
½ cup sweet corn kernels (blanched)
½ cup chopped red bell pepper
½ cup chopped red onion
¼ cup chopped fresh cilantro
1 green chili, finely chopped (optional)
½ teaspoon black salt (or regular salt)
½ teaspoon chaat masala
1 tablespoon lemon juice
1 tablespoon olive oil
10 samosa pastry sheets (or spring roll wrappers)
1 tablespoon all-purpose flour + 2 tablespoons water (for sealing)
Oil for frying or brushing (if baking)

How to Make Fresh Vegetable Salad Samosa

Step 1: Prepare the Fresh Vegetable Salad Filling

In a large bowl, combine chopped carrots, cucumber, sweet corn, red bell pepper, red onion, cilantro, and green chili.
Add black salt, chaat masala, lemon juice, and olive oil. Toss well until all the veggies are evenly coated.
Set aside for 10 minutes to allow the flavors to meld. Drain any excess liquid before filling the samosas.

Step 2: Assemble the Fresh Vegetable Salad Samosa

Lay a samosa sheet flat. Place about 2 tablespoons of the veggie salad near one corner.
Fold the sheet into a triangle, encasing the filling. Continue folding to form a triangular samosa.
Seal the open edge with the flour-water paste. Repeat with remaining sheets and filling.

Step 3: Cook the Samosas

To Fry: Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches for 3-4 minutes each side until golden and crispy. Drain on paper towels.
To Bake: Preheat oven to 400°F (200°C). Arrange samosas on a parchment-lined tray, brush with oil, and bake 13–15 minutes, flipping halfway through, until crisp and golden.

Notes for Perfect Fresh Vegetable Salad Samosa

Pat veggies dry after chopping to prevent a soggy filling (learn why here).
For gluten-free samosas, use rice-paper wrappers or gluten-free pastry sheets.
Try adding a dash of roasted cumin powder for extra depth.

Fresh Vegetable Salad Samosa Variations

Spicy Mexican Style: Swap chaat masala for taco seasoning and add black beans for a Tex-Mex twist.
Cheesy Samosa: Add ½ cup grated mozzarella or feta to the veggie filling.
Asian-Inspired: Mix in shredded cabbage and a splash of soy sauce for an umami-packed filling.

Required Equipment for Fresh Vegetable Salad Samosa

Large mixing bowl
Sharp knife and cutting board
Basting brush (for oil, if baking)
Deep frying pan or oven with tray
Paper towels (for draining fried samosas)

Storage Instructions

Store cooled Fresh Vegetable Salad Samosa in an airtight container in the fridge for up to 2 days. For best texture, reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes. Freezing is not recommended as the fresh veggie filling can get watery. Learn more about safe food storage.

Pairings & Serving Recommendations

Serve with mint chutney, tamarind sauce, or a tangy Greek yogurt dip.
Pair with a cup of masala chai or a refreshing lemonade.
Great alongside a light lentil soup or as part of a mezze platter.

Pro Tips for the Best Fresh Vegetable Salad Samosa

Seal samosas well to avoid filling leaks—use a thick flour-water paste if needed (check samosa folding tips).
Don’t overfill; too much filling makes folding tricky and can cause bursting.
Serve immediately after cooking for the best crunch and flavor.

FAQ: Fresh Vegetable Salad Samosa

Can I make Fresh Vegetable Salad Samosa ahead of time?: Yes! Assemble the samosas and refrigerate for up to 8 hours before cooking. Cook just before serving for peak crispiness.
Can I use store-bought samosa wrappers?: Absolutely—store-bought wrappers save time and work perfectly for this recipe.
Are Fresh Vegetable Salad Samosas healthy?: Yes! They’re loaded with fiber-rich veggies and can be baked instead of fried for a lighter option. Read about veggie nutrition here.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Fresh Vegetable Salad Samosa