Delicious and Easy Vegan Samosa Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 tablespoons cold water
  • 2 tablespoons vegetable oil (for sautéing)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 cup frozen peas
  • 2 large potatoes, boiled, peeled, and mashed
  • 1/2 teaspoon salt
  • Vegetable oil (for deep frying)

Steps and instructions

  1. In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles coarse breadcrumbs.
  2. Add the cold water, one tablespoon at a time, and knead until a stiff dough forms. Cover the dough and let it rest for 30 minutes.
  3. While the dough is resting, heat 2 tablespoons of vegetable oil in a pan. Add the chopped onions and sauté until they turn golden brown.
  4. Add the minced garlic, grated ginger, cumin seeds, turmeric, and garam masala to the pan. Sauté for a minute until the spices are well blended with the onions.
  5. Add the frozen peas and mashed potatoes to the pan. Stir well and cook for another 5 minutes. Season with salt and set aside to cool.
  6. Divide the rested dough into small balls. Roll each ball into a thin circle. Cut the circle in half.
  7. Take one half and fold it into a cone shape. Fill the cone with the cooled potato and peas mixture. Seal the edges of the cone with a little water.
  8. Repeat the process with the rest of the dough and filling.
  9. Heat the vegetable oil for deep frying in a deep pan. Once the oil is hot, carefully drop the samosas into the oil and deep fry until they turn golden brown.
  10. Remove the samosas from the oil and drain on a paper towel.
  11. Serve the vegan samosas hot with your favorite chutney or sauce.

Tools for making

  • Mixing Bowl - A bowl used for combining and mixing ingredients.
  • Pan - A cooking utensil with a flat bottom and sides, typically used for sautéing onions and spices.
  • Rolling Pin - A cylindrical tool used to roll out the dough into thin circles.
  • Knife - A sharp utensil used for chopping onions, garlic, and ginger.
  • Deep Pan - A pan used for deep frying the samosas.
  • Paper Towel - Used to drain the excess oil from the fried samosas.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a whole grain version of the samosa crust.
  • Experiment with different spices and seasonings to customize the flavor of the filling, such as adding chili powder, coriander powder, or curry powder.
  • Add vegetables like carrots, bell peppers, or corn to the filling mixture for added texture and flavor.
  • For a gluten-free option, use a gluten-free flour blend or almond flour for the crust.
  • Try baking the samosas instead of deep frying them for a healthier version. Brush them with oil and bake at 400°F (200°C) until golden brown.
  • Add tofu or tempeh to the filling for a protein-packed vegan samosa option.
  • Include nuts like cashews or almonds in the filling for added crunch and richness.
  • For a low-carb alternative, replace the potato with cauliflower rice or mashed sweet potatoes.
  • Make mini samosas by using smaller dough circles and reducing the amount of filling per samosa.
  • Experiment with different dipping sauces like mint chutney, tamarind chutney, or vegan yogurt sauce to serve alongside the samosas.

Recipe overview

This vegan samosa recipe is a delightful treat for all food lovers, especially those following a vegan diet. Originating from the Indian subcontinent, samosas are spicy, savory pastries typically filled with an aromatic mixture of vegetables and spices. This particular recipe swaps the traditional meat filling for a flavorful vegan alternative made from peas and potatoes. It's a simple, yet rewarding recipe, resulting in crispy, golden brown pastries filled with a warm, spicy mixture. It's perfect as a snack, appetizer, or side dish for your favorite curry. The steps are easy to follow and the ingredients are readily available, making this a great recipe for anyone wanting to try their hand at homemade samosas. Enjoy these vegan samosas hot with your favorite chutney or sauce for a flavorful experience.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute all or part of the all-purpose flour with whole wheat flour for a healthier option.
  2. Can I bake the samosas instead of deep frying them?
    Yes, you can bake the samosas at 400°F (200°C) for about 20-25 minutes or until they turn golden brown.
  3. Can I make the samosa dough in advance?
    Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before rolling and shaping the samosas.
  4. Can I freeze the samosas?
    Yes, you can freeze the uncooked samosas. After shaping them, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. They can be kept frozen for up to 3 months. When ready to cook, deep fry or bake them directly from frozen.
  5. How can I prevent the samosas from becoming too oily?
    Make sure the oil is properly heated before adding the samosas. If the oil is not hot enough, the samosas may absorb more oil and become greasy. Also, drain the fried samosas on a paper towel to remove any excess oil.
  6. Can I add other vegetables to the filling?
    Absolutely! You can customize the filling by adding other vegetables like carrots, bell peppers, or corn. Just make sure to chop them into small pieces and cook them along with the other ingredients.
  7. What sauces or chutneys go well with vegan samosas?
    Common accompaniments for samosas are mint chutney, tamarind chutney, or tomato ketchup. You can also serve them with yogurt-based dips or spicy sauces according to your preference.

Serving dishes and utensils

  • Mixing bowl - Used for combining ingredients and preparing the dough.
  • Pan - Used for sautéing the onions and spices.
  • Rolling pin - Used for rolling the dough into thin circles.
  • Knife - Used for chopping onions and mincing garlic.
  • Deep pan or pot - Used for deep frying the samosas.
  • Paper towel - Used for draining excess oil from the fried samosas.

Origin stories

Samosas, with their tantalizing filling and crispy exterior, are a beloved snack not just in India, where they originated, but around the world. Originating from the Middle East, they were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia. Originally named 'samsa', after the pyramids in Central Asia, Samosas were a convenient travel snack due to their size and portability. In India, the samosa was embraced and reinvented, filled with a myriad of local produce and spices. Over time, regional variations were born, and the samosa became a popular snack, loved for its spicy, savory filling encased in a crisp, flaky shell. In today's world, the samosa's culinary journey continues, adapting to various dietary preferences including veganism, as it continues to win hearts and taste buds worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.