This Indian-inspired snack is crunchy, flaky, and ideal for serving with any dip of your choosing. It’s made with filo pastry and a well-spiced potato and pea filling. Samosa, which is commonly deep-fried (or baked if you want to avoid too much oil), is a famous snack not only in India but also throughout the world - with only minor differences. It is frequently filled with seasoned potatoes, peas, onions, and a variety of tasty ingredients; some people fill it with meat, but it has since been modified as a vegan/vegetarian snack. You may even get creative with the classic filling, adding additional vegetables, crushed coriander seeds, fennel seeds, or more Indian spices - whatever you desire or have on hand!
Have you ever attempted to make vegan samosas at home? If not, you should definitely give it a shot! Samosas, a traditional Indian street food with vegan-friendly toppings, are a terrific alternative for a snack. It is popular as an entrée, appetiser, or snack and can be baked or fried till crispy. It’s a lot easier to make than you think.
Ingredients required to make tasty vegan samosas
Dough: 2 cups (250 g) all-purpose flour
1 tsp salt ⅓ cup (100 ml) + 1 tbsp cold water
4 tbsp vegetable oil
Filling: 10.5 oz (300 g) russet potatoes peeled and diced
1 tbsp oil for frying
1 onion chopped
2 garlic cloves minced
2 tsp ginger grated
1 tbsp curry powder/garam masala
1 tsp cumin ground
1 tsp paprika powder or chili powder to taste
1 tsp turmeric optional
½ cup (80 g) peas frozen and thawed
½ (80 g) red bell pepper or green peppers, finely chopped
1 tsp salt or to taste black pepper to taste
Materials required: Sheets of filo pastry. This is unleavened dough that is exceedingly thin. Check each packaging, although most brands in supermarkets that I've seen are vegan-friendly.
Optional: Plant-based milk for brushing the samosas, if baking them. If you’re baking the vegan samosas, you can top them with sesame seeds.
How to make vegan samosas
Prepare the potato stuffing
Place the whole potatoes in a large saucepan of water, cover, and simmer for 30 minutes, thoroughly fork-tender throughout. When the potatoes are cold enough to handle, place them in a bowl and peel them. Then, using a potato masher or a fork, mash them roughly. You don’t want to over-mash them; they should still have some substance.
Next, heat the vegetable or olive oil in a big saucepan over medium heat. Stir in the coriander, cumin, ginger, and garlic. Cook, stirring regularly, for 4-5 minutes, or until aromatic.
Now combine the mashed potatoes, garam masala, paprika, cumin, green peas, and tomato paste in a mixing bowl. Stir everything together thoroughly, then continue stirring for a few minutes more, until everything is properly mixed. Season it with salt and pepper.
Give shape to the samosas
Stack the filo pastry sheets on top of each other on a big, lightly floured surface. Using a pair of kitchen scissors, cut them into long strips about 10cm wide. Then, take one of the pastry strips and lay the others aside, covering them with a dish cloth to prevent them from drying out.
Fold in the bottom corner of the pastry strip to make a triangle, then repeat the process twice more in opposing directions. Pick up the pastry delicately and spoon 2 tbsp of the contents between the folds. Replace it on the work area and seal it together with your fingers.
Fold in the same manner until you reach the end of the strip and only one triangle remains. Dip your finger in water and run it over the corners of the triangle before sealing the samosa. Remove any surplus pastry.
How to deep-fry vegan samosas
To fry, coat the bottom of a large, flat skillet with a thin layer of olive oil. Allow it to warm up for a few minutes over medium-high heat before adding the samosas with a pair of kitchen tongs. Cook for 2-3 minutes, then flip and cook for another minute, or until crispy and golden brown. Allow any extra oil to drip off on a kitchen towel.
How to bake vegan samosas
Begin by preheating the oven to 180°C/350°F. Place the samosas on a large baking sheet that has been lined with parchment paper. Brush lightly with plant-based milk and sprinkle with sesame seeds before baking for 25 minutes, or until crispy.
Tips
Make sure the potatoes are cooked with the skin on. This will keep them starchy and prevent them from absorbing too much moisture.
To avoid burning the spices and aromatics, do not cook them in high heat.
Allow at least 5 minutes for the filling to cool before adding it to the pastry.
It’s critical to keep the filo pastry covered while working with one of the strips since it dries very rapidly and tears.
While frying, keep an eye on the samosas because they can burn quickly.
Vegan samosa storage and freezing
Samosas are ideally eaten right away for the best crunch. However, they can be stored in an airtight container in the fridge for up to 3-4 days.
Vegetable samosas freeze well as well. Transfer them to a freezer-friendly bag or container and freeze for up to 2-3 months. Thaw completely in the refrigerator before placing in the oven for 15 minutes at 180 degrees C/350 degrees F. It is recommended not to reheat them in the microwave because the crispiness would be lost.
What to offer alongside samosas
Vegetable samosas are quite adaptable and pair nicely with a wide range of dips. They’re usually served with chutneys like mango or mint chutney. They go great with a chilled yoghurt dip or sweet chilli sauce.