Vegan Coconut Samosa
Discover a bold twist on a classic favorite with this Vegan Coconut Samosa recipe, perfect for fans of plant-based dishes and global flavors. Wrapped in a flaky, golden pastry, these samosas feature a luxurious filling of tender potatoes, green peas, and aromatic spices like cumin, turmeric, and garam masala, complemented by creamy coconut milk and the subtle crunch of toasted coconut flakes. Infused with fresh cilantro, zesty lemon juice, and fragrant ginger, these delightful pockets are fried to crispy perfection and pair beautifully with your favorite chutney or dipping sauce. Ready in just over an hour, these homemade samosas make an irresistible appetizer, snack, or party treat that’s brimming with tropical flair.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup coconut oil
- 0.5 cup water
- 1.5 teaspoons salt
- 2 number large potatoes
- 1 cup frozen green peas
- 0.25 cup coconut milk
- 0.25 cup coconut flakes
- 1 medium onion
- 2 number garlic cloves
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 1 teaspoon coriander powder
- 0.25 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- 2 cups vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, 1 teaspoon of salt, and coconut oil. Mix until the texture resembles breadcrumbs.
Slowly add water into the flour mixture, kneading until a firm dough forms. Cover with a damp cloth and set aside for 30 minutes.
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.
In a skillet, heat 2 tablespoons of coconut oil over medium heat. Add cumin seeds and allow them to splutter.
Add finely chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is translucent.
Stir in turmeric, coriander powder, garam masala, and cayenne pepper. Cook for another 2 minutes.
Add the potatoes, coconut milk, and green peas to the pan. Mix well and cook for 5 minutes until the peas are tender.
Stir in coconut flakes, lemon juice, and chopped cilantro. Season with remaining salt as needed. Let the filling cool.
Divide the dough into equal portions and roll each into a ball. Flatten each ball into a circle, about 6 inches in diameter.
Cut the circle in half, forming two semi-circles. Fold one semi-circle into a cone shape, sealing along the straight edge with water.
Fill the cone with 1-2 tablespoons of the potato mixture. Seal the open end tightly, pinching well to ensure it is secure.
Heat vegetable oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy, about 4-5 minutes each.
Remove the samosas and place them on a paper towel-lined plate to absorb excess oil. Serve warm with your choice of chutney.
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 26.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4329 mg | 92% | |
*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.
