Samosas
Crispy, golden-brown pastries filled with spiced potatoes and peas, perfect as an appetizer or snack.
Samosas are a beloved snack originating from the Indian subcontinent, cherished for their flaky pastry and savory fillings.
In this vegan version, we use wholesome, plant-based ingredients to create a deliciously satisfying treat that everyone can enjoy.
Perfect for parties or as a comforting snack, these samosas are sure to impress.
Find more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute all-purpose flour with whole wheat flour for a healthier option. Feel free to add more vegetables like carrots or bell peppers to the filling for added nutrition.
Tips & Notes
- •Ensure the dough is well-kneaded for a flaky texture.
- •Let the filling cool before stuffing to prevent the dough from becoming too soft.
Recipe Variations
- •Add spices like garam masala or chat masala for an extra kick.
- •Try using lentils instead of potatoes for a different flavor and texture.
Storage & Freezing
Store any leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
Frequently Asked Questions
Can I bake the samosas instead of frying?
Yes, you can brush them with a little oil and bake them at 375°F (190°C) for about 25-30 minutes until golden brown.
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Crispy, golden-brown pastries filled with spiced potatoes and peas, perfect as an appetizer or snack.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large bowl, combine the all-purpose flour, cumin seeds, and salt. Gradually add water and knead until a smooth and firm dough forms. Cover with a damp cloth and let it rest for 20 minutes.
- 2
In a pan, heat the oil over medium heat. Add the chopped onions and sauté until they become translucent.
- 3
Add the minced garlic and grated ginger to the pan, sautéing for another minute until fragrant.
- 4
Stir in the boiled and mashed potatoes, green peas, coriander powder, cumin powder, turmeric powder, red chili powder, and lemon juice. Mix well and cook for 5 minutes. Remove from heat and let the filling cool.
- 5
Divide the dough into 12 equal portions. Roll each portion into a ball and then flatten it into a disc about 6 inches in diameter.
- 6
Cut each disc in half to create two semicircles. Take one semicircle, and form a cone by bringing the edges together and sealing them with a little water.
- 7
Fill the cone with the potato and pea mixture, then seal the open edge by pressing it together with your fingers. Repeat for all dough pieces.
- 8
Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy, about 4-5 minutes per batch.
- 9
Remove the samosas from the oil and drain on paper towels. Serve warm with your favorite dipping sauce.
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