Vegan Vegetable Samosa
Indulge in the perfect fusion of flavor and crunch with these delicious Vegan Vegetable Samosas! Featuring a flaky, golden-brown pastry shell and a spiced vegetable filling of tender potatoes, sweet carrots, and vibrant peas, this plant-based take on a classic Indian favorite will leave your taste buds craving more. Enhanced with aromatic spices like cumin, garam masala, and turmeric, and a zesty hint of lemon juice, these samosas deliver a symphony of bold and authentic flavors in every bite. Ideal for appetizers, teatime snacks, or festive gatherings, these homemade gems pair perfectly with tangy chutneys or a creamy vegan yogurt dip. With detailed instructions and simple ingredients, creating this crowd-pleasing recipe is easier than you think! Perfect for vegans, vegetarians, and samosa lovers alike, these crispy treats are your go-to for a satisfying and flavorful snack.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 6 tablespoons Vegetable oil
- 0.5 cup Water
- 3 medium Potatoes (peeled and diced)
- 1 medium Carrot (peeled and diced)
- 1 cup Frozen peas
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 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 Lemon juice
- 2 tablespoons Fresh cilantro (chopped)
- 4 cups Neutral oil (for frying)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the vegetable oil, rubbing it into the flour with your fingers until the mixture resembles breadcrumbs.
Add water a little at a time, kneading the mixture into a smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
Boil the diced potatoes and carrot in salted water until tender, about 8-10 minutes. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Stir in the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent, about 3-4 minutes.
Add the coriander powder, turmeric powder, garam masala, and red chili powder. Cook for an additional minute, stirring constantly.
Add the boiled potatoes, carrots, and frozen peas to the pan. Mash slightly while mixing to help bind the filling together. Stir in the lemon juice and fresh cilantro. Remove from heat and let cool completely.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten and roll out into a thin oval shape.
Cut each oval in half to form two semi-circles. Fold each semi-circle into a cone shape, sealing the edge with a little water.
Fill each cone with 1-2 tablespoons of the vegetable filling, then pinch and fold the top edge to seal the samosa completely.
Heat the oil for frying in a deep pan until it reaches 350°F (175°C). Fry the samosas in batches until golden and crispy, about 3-4 minutes per batch.
Drain the fried samosas on a paper towel-lined plate and serve warm with chutney or vegan yogurt dip.
Nutrition Facts
Calories |
10270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1029.7 g | 1320% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 18.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1662 mg | 35% | |
*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.
