Vegan Indian Samosa
Indulge in the vibrant flavors of India with these delectable Vegan Indian Samosas, a plant-based twist on the classic street food favorite. Featuring a flaky homemade pastry shell and a spiced potato-pea filling infused with aromatic ingredients like cumin, garam masala, and fresh cilantro, these samosas are bursting with bold, authentic taste. Perfectly golden and crispy from deep frying, they make a satisfying snack or appetizer, especially when paired with tangy chutneys or dipping sauces. Easy to prepare with simple pantry staples, this recipe is ideal for vegans and lovers of Indian cuisine alike. Whether for casual gatherings or festive celebrations, these samosas are guaranteed to be a crowd-pleaser! Keywords: Vegan Indian Samosa Recipe, Homemade Samosas, Plant-Based Indian Snacks, Spiced Potato Filling, Crispy Vegan Appetizer.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 0.5 cup Water
- 3 medium Potatoes
- 1 cup Frozen peas
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Grated ginger
- 1 medium Chopped green chili
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
- sufficient Oil for frying
Instructions
Peel and chop the potatoes into small cubes and boil them until tender. Drain and set aside.
In a large bowl, mix all-purpose flour and salt. Add 4 tablespoons of vegetable oil and mix until the mixture resembles breadcrumbs. Gradually add water and knead the mixture into a smooth dough. Cover and let it rest for 20 minutes.
Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add grated ginger and chopped green chili to the pan. Saute for a minute.
Add the boiled potatoes, frozen peas, coriander powder, turmeric powder, garam masala, red chili powder, and salt to the pan. Mix well and cook for 5 minutes.
Remove the pan from heat and add lemon juice and chopped cilantro. Mix well and let the filling cool.
Divide the dough into 6 equal portions. Roll each portion into a thin circle about 6 inches in diameter and cut it in half to make two semi-circles.
Take a semi-circle and form it into a cone shape, sealing the edge with a little water. Fill the cone with about 2 tablespoons of the potato-pea mixture.
Seal the open end of the cone, pressing firmly to ensure it is sealed well.
Repeat the process with the remaining dough and filling.
Heat sufficient oil in a deep pan over medium heat. Fry the samosas in batches until they are golden and crispy, about 5-6 minutes per batch.
Drain the samosas on paper towels to remove excess oil. Serve hot with chutney or sauce of choice.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 19.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4232 mg | 90% | |
*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.
