These Veggie Samosas consist of a crisp pastry filled with fragrant, spiced potato mash dipped in a cooling mint chutney – now that’s what I call a snack!
Can you believe that at Asian weddings they have a production line of grandmas, each with a particular role to play in the samosa-making?! One grandma will be rolling out the pastry, the other will be stuffing it, the next gluing it together, then frying etc until we get to the final one who’s responsible for the product packaging. It really exists! If you ever get the chance to see it, it will most definitely be the most unique batch production you have ever cast your eyes on. If you have any Indian friends, try and nab an invite to the next wedding and then you’ll see for yourself.
I was asked once to join the assembly line at the tender age of 10, just to help with the carrying around of stuff- they made it looks easy, speeding through each stage. So today, as an adult, I gave it a go. I warn you now, the gluing and filling sure is niggly – no wonder they get grandmas to do it, the only ones experienced enough to keep it efficient!
This beautifully crisp, triangular pastry, stuffed with a potato base (I used purple potatoes in my recipe), is served hot with a cold, cooling dip, usually as an appetiser.
I actually made these as part of my Curry Night banquet which has a whole host of must-try Indian recipes.
Questions about Veggie Samosas
What are samosas?
Samosas are an Indian triangular shaped pastry filled usually with spiced mashed potato or minced lamb and deep. They are typically served with a mint or chilli chutney.
How to make Veggie Samosas?
To make Veggie Samosas you will need ingredients for the vegan pastry shell and ingredients for the vegan samosa filling. To make the pastry, combine flour and water to make a dough. this must then be rolled out and then shaped into small circles. These are cut in half and then folded over to form a triangle shape, leaving a pocket in the centre to be filled. For the filling, you will need to lightly fry onion with chilli and cumin. To the mix you will then need to add carrots, potatoes and peas and cook until soft. Then in goes the garam masala. Mash the potatoes a little to make the filling a little more sticky. Allow to cool. When cooled, spoon the mixture into the triangle pockets and seal the edges with a paste made from flour and water. Brush with oil and then bake in the oven until golden and crispy.
Are samosas vegan?
Samosas are usually vegan, but just double check when shop bought that they don’t contain ghee. This recipe is vegan.
Samosa Substitutions
- Vegetables such as peas and carrots can be added to the potato filling
- Filo pastry can be used instead of the pastry used in this recipe
- Samosas can also be fried, though the fat content will be higher than the baked version
These Veggie Samosas are…
- Crisp
- Spicy
- Fragrant
- Stuffed with potato
- Simple
- Quick
- Easy
- An Indian appetizer
- Vegan
- Plant-based
More Recipes to Try…
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Veggie Samosas Recipe
Veggie Samosas
Ingredients
Vegan Pastry
- 300 g plain flour plus extra for dusting, rolling and making a paste
- 2 tbsp rapeseed oil plus additional oil to brush
- 150 ml water plus extra for the ‘glue’
- ½ tsp salt
Vegan Samosa Filling
- 300 g peeled chopped potatoes I used purple potatoes
- 1 finely diced onion
- 1 chopped chilli
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tbsp oil
- Handful fresh coriander
Instructions
- Boil the potatoes for 15-20 minutes until soft and tender.
- Roughly mash the potatoes and leave aside.
- In a pan, fry the onions and cumin seeds until onions are soft and translucent
- Combine all filling ingredients together until evenly mixed and mushy and leave to cool.
- Next make the pastry by combining the flour water and salt together in a large bowl.
- Add the water, a little at a time, stirring with a wooden spoon, until a moderately soft, yet sticky dough results.
- Transfer the dough to a flat surface dusted with flour and knead, adding flour, a little at a time until the dough is no longer sticky.
- Divide the dough into 7 balls and roll out into until roughly 3mm thick.
- Cut each circle in half.
- Make a ‘glue’ by mixing together some flour and water to attain a runny yet gloopy, white paste
- Brush the straight edge of the pastry bits with the glue and then fold into a cone.
- Spoon roughly 1 tbsp of the filling into each cone and seal the open edge with more glue, pinching to ensure the sides are stuck down.
- Lay the samosas onto a greased baking tray and brush the surfaces with oil.
- Bake at 200C for 25 minutes, turning halfway for a more even finish.
Notes
- Vegetables such as peas and carrots can be added to the potato filling
- Filo pastry can be used instead of the pastry used in this recipe
- Samosas can also be fried, though the fat content will be higher than the baked version
Nutrition
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