Vegan Fried Samosa
Indulge in the irresistible crunch of Vegan Fried Samosas, a classic Indian snack reimagined with plant-based ingredients. These golden, crispy parcels are filled with a flavorful medley of tender potatoes, sweet green peas, and aromatic spices like cumin, garam masala, and turmeric. Encased in a homemade all-purpose flour dough, each samosa is perfectly fried to a golden hue, delivering a satisfying crisp with every bite. Ideal for appetizers, party platters, or simply satisfying your craving for savory goodness, these vegan samosas pair beautifully with chutneys or dipping sauces for a deliciously authentic experience. Easy to prepare and incredibly versatile, this recipe is perfect for anyone looking to explore vegan-friendly Indian cuisine.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Green peas
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup, chopped Cilantro
- 2 cups All-purpose flour
- Water
- 3 tablespoons Oil
- for deep frying Vegetable oil
Instructions
Peel and chop the potatoes into small cubes. Boil them in salted water until tender, about 10-12 minutes. Drain and set aside.
In a pan over medium heat, add 3 tablespoons of oil. Once hot, add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until translucent. Stir in garlic and ginger, and cook until fragrant.
Add peas, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well and cook for 2-3 minutes.
Add the boiled potatoes along with cilantro. Mix well, slightly mashing the potatoes. Cook for another 2-3 minutes. Remove from heat and let it cool.
For the dough, in a bowl, combine all-purpose flour and a pinch of salt. Gradually add water and knead until you have a firm and smooth dough. It should not be sticky.
Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it with a rolling pin into an oval shape.
Cut each oval in half to create two semi-circular discs.
Form a cone by overlapping the straight edges of each semi-circle, sealing with a little water to form a point at the bottom.
Fill each cone with 2 tablespoons of the potato mixture. Close the open edge by pinching the dough together, ensuring it is well sealed.
In a deep frying pan, heat vegetable oil over medium heat. Once hot, gently slide in the samosas, frying in batches. Cook until golden brown and crisp, turning occasionally, about 7-8 minutes per batch.
Remove and drain on paper towels. Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 47.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 242 mg | 5% | |
*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.
