Vegetarian Lamb Samosa
Indulge in the bold flavors of our Vegetarian Lamb Samosa, which transforms this classic snack into a deliciously modern, plant-based alternative. Filled with an irresistible mixture of spiced plant-based lamb mince, creamy mashed potatoes, and sweet green peas, these samosas are bursting with aromatic spices like cumin, coriander, garam masala, and turmeric. Wrapped in crispy golden samosa sheets and deep-fried to perfection, these savory pastries are perfect as appetizers, party snacks, or comforting indulgences with a side of tangy mint chutney. Fast and easy to prepare in under an hour, this vegan-friendly version of the traditional lamb samosa is a mouthwatering treat that satisfies cravings while staying cruelty-free. Perfect for lovers of Indian street food, quick vegetarian recipes, and crisp, flaky delights!
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Recipe Information
Ingredients
- 250 grams Plant-based lamb mince
- 20 pieces Samosa sheets
- 1 medium Onion, finely chopped
- 100 grams Green peas
- 2 medium Potatoes, boiled and mashed
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Cooking oil
- 2 tablespoons Cilantro leaves, chopped
- 2 tablespoons Water, for sealing
- 500 milliliters Vegetable oil, for frying
Instructions
Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Add the plant-based lamb mince and cook until it starts to brown, about 5 minutes.
Mix in the green peas, mashed potatoes, ground cumin, ground coriander, garam masala, red chili powder, turmeric powder, and salt. Cook for another 5 minutes, stirring occasionally.
Turn off the heat and stir in the chopped cilantro leaves. Let the mixture cool slightly.
Take a samosa sheet and fold it into a cone shape. Fill the cone with about 1-2 tablespoons of the prepared mixture.
Seal the edges with a mixture of 2 tablespoons of water to make a paste. Repeat the process for the rest of the sheets and filling.
Heat the vegetable oil in a deep pan or fryer to 350°F (180°C).
Fry the samosas in batches until golden brown and crisp, about 3-4 minutes per batch.
Remove the samosas and drain on paper towels to remove excess oil.
Serve hot with mint chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
8745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 669.1 g | 858% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7406 mg | 322% | |
| Total Carbohydrate | 582.4 g | 212% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 34.9 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3004 mg | 64% | |
*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.
