The Best Vegetarian Vegan Vegetable Samosas
Crispy, golden, and bursting with aromatic spices, "The Best Vegetarian Vegan Vegetable Samosas" are a flavor-packed treat sure to impress! Featuring a perfectly flaky homemade dough and a savory filling of tender potatoes, carrots, and peas infused with ginger, garlic, and warming spices like garam masala and turmeric, these samosas are a triumph of texture and taste. Completely plant-based, this recipe offers an authentic take on an Indian classic without compromising on flavor. Perfect for parties, appetizers, or a comforting snack, these samosas are best enjoyed fresh from the fryer with a side of tangy chutney or your favorite dipping sauce. With easy-to-follow steps and simple ingredients, this vegan samosa recipe is your ticket to indulging in delicious, guilt-free street food at home!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons vegetable oil (for dough)
- 6 tablespoons water
- 3 medium, peeled and diced potatoes
- 1 cup frozen peas
- 1 medium, diced carrot
- 1 medium, finely chopped onion
- 1 tablespoon, grated ginger
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric
- 0.5 teaspoon (adjust to preference) red chili powder
- 2 tablespoons, chopped cilantro
- 3 cups (as needed) vegetable oil (for frying)
Instructions
1. In a mixing bowl, combine all-purpose flour and salt for the dough. Add vegetable oil and mix until the mixture resembles breadcrumbs.
2. Gradually add water, one tablespoon at a time, kneading continuously until a firm dough forms. Cover the dough with a damp cloth and let it rest for 20 minutes.
3. Meanwhile, boil the diced potatoes, carrots, and peas in salted water until tender. Drain well and set aside.
4. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, grated ginger, and minced garlic. Cook until the onion is translucent.
5. Add ground cumin, coriander, garam masala, turmeric, and red chili powder to the skillet. Stir well to toast the spices, about 1 minute.
6. Gently fold in the boiled vegetables and chopped cilantro. Adjust the salt to taste and mix thoroughly. Allow the filling to cool completely.
7. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a round disc approximately 6 inches in diameter.
8. Cut each disc in half to form two semi-circles. Shape each semi-circle into a cone by folding and sealing the edges with a little water.
9. Fill the cone with 1-2 tablespoons of the vegetable mixture, leaving some space to seal the top. Pinch and seal the edges tightly.
10. Heat vegetable oil in a deep pan over medium heat. Carefully fry the samosas in batches until golden brown and crispy, about 4-5 minutes per batch.
11. Remove the samosas from the oil and drain on a paper towel-lined plate. Serve hot with chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
8109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 770.7 g | 988% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 22.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
