Description
These Vegan Samosas are crispy, golden triangles filled with a flavorful mix of spiced potatoes and peas. Made with either vegan phyllo dough or a homemade vegan dough, these Indian-inspired snacks are perfect as appetizers or tasty finger foods. They can be traditionally fried for maximum crunch or baked for a lighter alternative, offering versatile cooking methods while keeping the dish vegan and delicious.
Ingredients
Scale
Dough
- 1 package of vegan phyllo dough or
- 2 cups all-purpose flour
- 4 tablespoons vegetable oil
- Water, as needed to form dough
Filling
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup boiled and diced potatoes
- 1/2 cup green peas
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- Salt, to taste
- 2 tablespoons chopped fresh cilantro
- Vegetable oil, for frying
Instructions
- Prepare the Dough: If making dough from scratch, combine 2 cups of all-purpose flour and 4 tablespoons of vegetable oil in a bowl. Gradually add water and knead until a smooth dough forms. Knead for 5-7 minutes, then cover and let rest for 30 minutes.
- Cook the Filling: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and sauté for 30 seconds until fragrant. Add finely chopped onion, minced garlic, and grated ginger; cook until the onion softens and becomes fragrant.
- Add Vegetables and Spices: Stir in boiled diced potatoes and green peas. Season with turmeric powder, garam masala, ground coriander, chili powder (if using), and salt to taste. Cook the mixture for 3-4 minutes, stirring occasionally, then remove from heat and fold in chopped fresh cilantro.
- Prepare the Samosa Wrappers: Roll out the phyllo dough sheets or the rested homemade dough into thin sheets. Cut the dough into strips wide enough to fold samosas. Place a spoonful of the potato and pea filling at one end of each strip.
- Shape the Samosas: Fold the dough over the filling into triangular shapes by folding edges precisely and sealing with a bit of water to secure the pockets and prevent filling from leaking during frying.
- Fry the Samosas: Heat vegetable oil in a deep pan over medium heat until hot. Fry the samosas in batches, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels to absorb excess oil before serving.
Notes
- For a lighter alternative, bake samosas at 375°F (190°C) for 20-25 minutes until crispy instead of frying.
- You can substitute boiled potatoes with sweet potatoes, carrots, or cooked lentils for varied filling options.
- Serve samosas with vegan chutney or tamarind sauce to enhance the flavor experience.
