Vegan Aloo Samosa
Get ready to indulge in the irresistible flavors of Vegan Aloo Samosa, a plant-based twist on the beloved Indian snack that’s crisp, golden, and bursting with vibrant spices. These hand-crafted pastries boast a flaky, homemade dough encasing a savory filling of mashed potatoes, green peas, and a medley of aromatic spices like garam masala, cumin, and coriander powder. A dash of lemon juice and fresh coriander leaves adds a zesty freshness to the mix, perfectly complementing the warming spices. Deep-fried to perfection, these samosas are wonderfully crunchy on the outside and lusciously soft on the inside. They're perfect for parties, appetizers, or as a flavorful snack served with your favorite chutney or dipping sauce. With simple, straightforward instructions, this recipe lets you recreate the magic of Indian street food right at home—vegan style!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 5 tablespoons vegetable oil
- 0.5 cup water
- 2 teaspoons salt
- 4 medium potatoes
- 0.5 cup green peas
- 1 teaspoon ginger, grated
- 1 green chili, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 tablespoons lemon juice
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons vegan butter or vegetable oil
Instructions
To prepare the dough, mix 2 cups of all-purpose flour and 1 teaspoon of salt in a mixing bowl. Add 5 tablespoons of vegetable oil and mix until the flour resembles crumbs.
Gradually add 0.5 cup of water and knead the mixture into a smooth, pliable dough. Cover and let it rest for 20 minutes.
While the dough is resting, boil 4 medium potatoes until tender. Peel and mash them.
In a large pan, heat 2 tablespoons of vegan butter or vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they crackle.
Add 1 teaspoon of grated ginger and 1 chopped green chili. Sauté for a minute.
Stir in 0.5 cup of green peas, and cook them for about 2-3 minutes.
Add the mashed potatoes, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well.
Add 2 tablespoons of lemon juice and 2 tablespoons of fresh chopped coriander leaves. Mix thoroughly and cook for another 2 minutes. Set aside to cool.
Divide the rested dough into 6 equal parts. Roll each part into a ball, then roll it out into an oval shape, about 6 inches long.
Cut the oval in half to form two semi-circular pieces. Take one piece and form a cone by bringing the straight edge together and sealing it with a little water.
Fill the cone with the potato stuffing, leaving some space at the top to seal the edges.
Seal the filled samosa by pinching and folding the edges together with a touch of water.
Repeat with the remaining dough and filling.
Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until they turn golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.
Serve the samosas hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 42.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 11.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 155 mg | 12% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3117 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.
