Vegan Samosa
Crisp, golden, perfectly flaky pastry folded into classic triangles and filled with a fragrant, warmly spiced mixture of tender potatoes, sweet peas, and aromatic vegetables — completely plant-based and utterly delicious. Light, crunchy on the outside, soft and deeply savoury within, with just the right balance of heat, ginger and fresh herbs. Authentic, comforting and wonderfully moreish — ideal as a snack, appetiser or light meal. Served with tangy chutney or fresh mint sauce, and best enjoyed hot and freshly made. Free from pastry made with ghee, eggs, or dairy — every bite pure, traditional and vegan.
Shared by semy
Time
65 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Pastry Wrapper;
- 250 g all-purpose flour.. ½ tsp fine sea salt
- 2 tbsp vegetable oil.. 80–100 ml warm water — add gradually
- Extra flour for dusting.. Extra oil for brushing and sealing
- #Spiced Vegetable Filling;
- 4 medium potatoes — peeled, boiled until tender, diced
- ½ cup green peas — fresh or frozen.. 1 medium onion — finely diced
- 2 cloves garlic — minced.. 1 tbsp fresh ginger — grated
- 1–2 fresh green chillies — finely chopped, adjust heat to taste
- 1 tsp cumin seeds.. 1 tsp ground coriander.. ½ tsp turmeric powder
- ½ tsp garam masala.. ½ tsp mustard seeds — optional
- 1 tbsp lemon juice.. 2 tbsp fresh coriander — chopped
- Salt and black pepper — to taste.. 2 tbsp vegetable oil — for cooking filling
- #For Frying & Serving;
- Vegetable oil — for deep-frying
- Tamarind or mango chutney, mint sauce — to serve
👩🍳 Instructions
- 1
Make the pastry: Mix flour and salt in a bowl. Drizzle in oil and rub until mixture resembles fine breadcrumbs. Add warm water gradually, bringing together into a firm, smooth dough. Knead 5 minutes until elastic. Cover and rest 20–30 minutes at room temperature.
- 2
Prepare the filling: Heat 2 tbsp oil in a pan over medium heat. Add cumin and mustard seeds — let sizzle briefly. Add onion and cook 5 minutes until soft. Stir in garlic, ginger and green chilli — cook 1 minute. Add turmeric, ground coriander, salt and pepper. Toss in boiled potato cubes and peas. Mix gently, mashing some potato pieces so filling holds together. Sprinkle with garam masala, lemon juice and fresh coriander. Taste and adjust seasoning. Set aside to cool completely — filling must be cool before wrapping.
- 3
Shape and fill: Divide dough into 6 equal portions. Roll each into a thin, smooth circle approx. 15–18 cm across. Cut cleanly in half to make two semicircles. Brush straight edge lightly with water. Fold into a cone — bring two straight edges together overlapping slightly, press firmly to seal. Fill cone generously with cooled potato mixture. Brush top inner rim with water, press and pinch firmly to close into a neat triangle. Ensure no gaps — seals must be tight so samosa does not open while frying.
- 4
Fry until golden: Heat oil in deep pot to 170–175°C. Carefully lower samosas in small batches — do not overcrowd. Fry 6–8 minutes, turning occasionally, until crisp, deep golden and cooked evenly all over. Drain well on paper towels.
- 5
Serve: Enjoy hot with tangy tamarind, sweet mango chutney or fresh mint dipping sauce. Best eaten fresh and warm.