Vegan Vegetable Samosas
Crispy, golden, and packed with irresistible flavor, these Vegan Vegetable Samosas are the perfect appetizer or snack to satisfy your cravings. Featuring a flaky homemade pastry shell and a fragrant spiced filling of tender potatoes, carrots, and peas, these samosas are bursting with aromatic Indian-inspired spices like garam masala, cumin, and turmeric. The recipe is fully plant-based and includes step-by-step tips for achieving the perfect texture, from kneading the dough to frying each samosa to perfection. Whether served with tangy chutney or your favorite dipping sauce, these vegan delights are ideal for parties, gatherings, or a simple indulgent treat. With straightforward preparation and rich, authentic flavors, this recipe is a must-try for fans of vegan Indian cuisine.
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Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 4 tablespoons Vegetable oil (for dough)
- 0.5 cups Water
- 2 medium Potatoes, peeled and diced
- 1 medium Carrots, diced
- 0.5 cups Green peas, frozen or fresh
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder (optional)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Vegetable oil (for frying)
Directions
Step 1
In a mixing bowl, combine the flour and salt. Add 4 tablespoons of vegetable oil and mix it into the flour using your fingers until the mixture resembles breadcrumbs.
Step 2
Slowly add water, a little at a time, and knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and set it aside to rest for 20 minutes.
Step 3
Boil the diced potatoes and carrots in salted water until tender, about 10 minutes. Drain and set aside.
Step 4
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the cumin seeds and cook until they sizzle.
Step 5
Stir in the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent, about 3–4 minutes.
Step 6
Add the ground coriander, turmeric, garam masala, and red chili powder (if using). Stir for 1 minute until aromatic.
Step 7
Add the boiled potatoes, carrots, and green peas. Mix well to coat the vegetables in the spices.
Step 8
Mash the vegetables slightly with the back of a spoon for a cohesive filling. Stir in the lemon juice and fresh cilantro. Remove from heat and let the filling cool completely.
Step 9
Divide the dough into 6 equal portions and roll each into a ball. Roll out each ball into a thin circle, about 6 inches in diameter. Cut each circle in half to create 2 semicircles.
Step 10
Take one semicircle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with 2–3 teaspoons of the vegetable filling.
Step 11
Seal the open edge of the cone tightly with water, pinching or crimping to ensure there are no gaps. Repeat with the remaining dough and filling.
Step 12
Heat the vegetable oil for frying in a deep, heavy-bottomed pan over medium heat. The oil is ready when a small piece of dough dropped into it bubbles and rises to the surface.
Step 13
Fry the samosas in batches, turning occasionally, until they are golden brown and crispy, about 5–7 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 14
Serve the samosas warm with chutney or your favorite dipping sauce.
Nutrition Facts
| Serving size | (2084.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9945.5 |
| Total Fat 1005.4g | 0% |
| Saturated Fat 143.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1272.1mg | 0% |
| Total Carbohydrate 294.4g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 16.4g | |
| Protein 38.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.9mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 2809.7mg | 0% |
Source of Calories