Vegan Potato Samosa
Indulge in the irresistible flavors of these Vegan Potato Samosas, a crowd-pleasing classic reimagined for plant-based eaters. Featuring a flaky homemade pastry dough and a perfectly spiced potato-and-pea filling, this recipe delivers on taste and texture. Infused with aromatic cumin, coriander, garam masala, and a touch of ginger, every bite is bursting with rich, bold Indian-inspired flavors. These crispy, golden triangles are fried to perfection and pair beautifully with your favorite chutney or dipping sauce. Perfect as a snack, appetizer, or even a party dish, these samosas are easy to make and guaranteed to impress. Whether you're craving a comforting treat or hosting a vegan-friendly gathering, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 milliliters Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 500 grams Potatoes
- 100 grams Frozen peas
- 1 medium Onion
- 2 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
- 500 milliliters Oil for frying
Instructions
In a large bowl, mix together the all-purpose flour and salt. Add 2 tablespoons of vegetable oil and mix until the flour resembles breadcrumbs.
Gradually add water to the flour mixture, combining to form a firm dough. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
Peel and chop the potatoes into small cubes. Boil them in salted water until tender. Drain and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and allow them to sizzle. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes transparent.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute until the spices are fragrant.
Add the boiled potatoes and peas to the pan, and mix thoroughly. Use a potato masher to slightly mash the potatoes while mixing.
Add lemon juice, salt to taste, and freshly chopped cilantro. Mix well, remove from heat, and let it cool slightly.
Divide the dough into equal parts and roll each piece into a thin circle (about 6 inches in diameter). Cut each circle in half to form two semi-circles.
Take one semi-circle and form a cone shape by bringing the edges together, sealing with a little water.
Fill the cone with the potato filling, leaving some space at the top to seal the samosa. Dampen the edges with water and press to seal the opening.
Heat oil in a deep frying pan or wok over medium heat.
Carefully slide a few samosas into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Do not overcrowd the pan.
Remove the samosas with a slotted spoon and drain on paper towels.
Serve hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
6092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.9 g | 682% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 20.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3727 mg | 79% | |
*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.
