Vegan Veggie Samosa
Delight in the perfect balance of flavor and texture with these Vegan Veggie Samosas—a crispy, golden pastry filled with a vibrant, spiced vegetable medley. This plant-based twist on a classic Indian snack features a rich filling of tender potatoes, carrots, and peas infused with warming spices like cumin, turmeric, and garam masala, finished with fresh cilantro for a burst of freshness. The homemade dough is easy to prepare and offers a flaky frame for the flavorful filling, while frying ensures a perfectly crisp exterior. Whether served with tangy tamarind sauce or refreshing mint chutney, these samosas are ideal for appetizers, party snacks, or indulgent teatime treats. Easy to customize with gluten-free flour options, this recipe is perfect for vegans and anyone craving classic Indian street food with a wholesome twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or a gluten-free flour blend if needed)
- 0.5 teaspoons Salt
- 4 tablespoons Vegetable oil (for dough)
- 0.5 cups Water
- 2 medium (peeled and diced) Potatoes
- 0.5 cups Green peas (frozen or fresh)
- 1 medium (diced) Carrots
- 1 teaspoons Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Coriander powder
- 1 teaspoons Garam masala
- 0.25 teaspoons Red chili powder (optional)
- 2 tablespoons (chopped) Fresh cilantro
- 1 teaspoons (minced) Ginger
- 1 clove (minced) Garlic
- 3 cups (approx.) Vegetable oil (for frying)
Instructions
In a large bowl, mix the flour and salt.
Add 4 tablespoons of vegetable oil to the flour mixture and mix with your fingers until it resembles breadcrumbs.
Gradually add water, a little at a time, kneading until a firm but smooth dough forms. Cover and let it rest for 20 minutes.
Boil the potatoes, green peas, and carrots until tender. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
Stir in the minced ginger and garlic, cooking for 1–2 minutes until fragrant.
Add the turmeric powder, coriander powder, garam masala, and red chili powder (if using). Stir well.
Add the boiled vegetables to the pan and gently mash them with a spatula. Mix to combine the flavors evenly.
Stir in the chopped cilantro and adjust salt to taste. Remove the filling from heat and let it cool completely.
Divide the dough into 6 equal balls. Roll each ball into a circle about 6 inches in diameter, then cut it in half to form two semicircles.
Take one semicircle and fold it into a cone shape, sealing along the side with water.
Fill the cone with 1–2 tablespoons of the vegetable filling. Pinch and seal the top edge tightly with water to form a triangle samosa.
Repeat with the remaining dough and filling.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the samosas in batches until golden brown and crispy, about 4–6 minutes.
Remove the samosas with a slotted spoon and drain on paper towels.
Serve hot with mint chutney or tamarind sauce.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 170 mg | 4% | |
*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.
