Savory Vegan Samosas
These savory vegan samosas are a delightful treat filled with spiced potatoes and peas, perfect for sharing with friends or enjoying as a cozy snack. I love ...
Every time I make these samosas, I'm transported back to my childhood when my mom would fill the kitchen with the aroma of spices.
There's something so special about folding those little pockets of goodness, knowing they’re filled with wholesome ingredients.
Plus, they're a wonderful way to use up any veggies you have lying around!
I’m excited to share this recipe with you, and trust me, you’ll want to make a double batch!
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
Feel free to mix in some chopped spinach or carrots to the filling for extra nutrition. If you're gluten-free, you can substitute the all-purpose flour with a gluten-free blend, though the texture might vary a bit.
Tips & Notes
- •I always make a double batch because they disappear so quickly!
- •You can freeze any leftovers before frying. Just pop them in the freezer on a baking sheet, then transfer to a bag once frozen.
Recipe Variations
- •Try adding some chopped mint or cilantro to the filling for a fresh twist!
- •Sometimes I add a pinch of chili powder for some heat, depending on my mood.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best crispiness!
Frequently Asked Questions
Can I bake the samosas instead of frying?
Absolutely! Brush them with a little oil and bake at 400°F for about 25-30 minutes until golden and crispy.
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These savory vegan samosas are a delightful treat filled with spiced potatoes and peas, perfect for sharing with friends or enjoying as a cozy snack. I love ...
Ingredients
Instructions
- 1
In a large bowl, combine the all-purpose flour and vegan vegan butter. Mix until crumbly.
- 2
Gradually add water, kneading to form a soft dough. Cover with a damp cloth and let it rest for about 20 minutes.
- 3
While the dough rests, boil the diced potatoes until tender. Drain and mash them.
- 4
In a skillet, heat a splash of oil over medium heat. Add the cumin seeds and let them sizzle.
- 5
Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- 6
Stir in the green peas, mashed potatoes, coriander powder, turmeric, garam masala, and salt. Mix well and cook for a few more minutes. Remove from heat.
- 7
Divide the dough into 12 equal portions and roll each into a ball. Roll out each ball into a thin oval.
- 8
Cut the oval in half to make two semi-circles. Form a cone by folding one semi-circle over itself and sealing the edge with a bit of water.
- 9
Fill the cone with the potato mixture, then seal the top by pinching the edges together. Repeat with the remaining dough and filling.
- 10
Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches. Fry until golden brown and crispy.
- 11
Remove and place on paper towels to drain excess oil. Enjoy hot with your favorite dipping sauce!
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