vegetarian samosas

Try this fantastic way of serving samosas for a more substantial meal. It makes a good starter for a dinner party and to celebrate festivals such as holi

Samosa chaat

red onion,

lemon,

tbsp vegetable, sunflower oil

tsp cumin seeds, oil

can chickpeas, drained

¾ tsp ground turmeric

½ tsp chilli powder

½ tsp ground cumin

teabag

vegetarian samosas (use shop-bought,

Greek yogurt, whisked

fine sev or Bombay mix (optional)

Put the sliced red onion in a heatproof bowl filled with just- boiled water. Leave for 10 mins, drain, then toss with the lemon juice and a pinch of salt. Set aside. The onions will turn a wonderful magenta colour.

To make the spiced chickpeas, heat the oil in a saucepan over a medium heat. To test it’s ready, drop in a few cumin seeds – if they start to sizzle, add the rest, followed by the drained chickpeas. Scatter in 1 tsp salt and the turmeric, chilli powder, ground cumin and 60ml water. Break in the contents of the teabag and give everything a stir. Cover and simmer over a low heat for about 15 mins, or until all the flavours have infused. Gently mash some of the chickpeas in the pan to make a sauce – you might need to add a little more water.

Spoon the spiced chickpeas onto a serving platter. Cut the samosas into chunks and layer these over the top. Drizzle over the yogurt, then top with the sliced pickled onions. Sprinkle over the chopped spring onions and sev or Bombay mix.

Learn how to make vegan samosas from scratch! This Indian-inspired appetizer features a tender potato filling infused with plenty of spices and enclosed in a crispy homemade pastry shell. Serve with tamarind chutney or a mint dipping sauce for a tasty plant-based appetizer!

Vegan Samosas

all-purpose flour

water

tbsp oil

salt

tsp cumin seeds

white potatoes (about 13 ounces)

garlic

shallots (minced)

tsp minced ginger

green peas

tsp cumin

tsp coriander

tsp chili powder

tsp garam masala

tsp salt

tbsp chopped cilantro

neutral oil (for frying)

cornstarch

Boil the potatoes. Add the potatoes to a saucepan and cover with water. Bring to a boil and let simmer for 25-35 minutes or until fork-tender. Be aware that cooking time will depend on the variety and size of your potatoes.

Let them cool. Let the potatoes cool down for 30-45 minutes. In the meantime, prepare the dough for the wrappers.

Cook the potatoes

Add everything to a bowl. Add the flour, water, oil, salt, and cumin seeds to a mixing bowl.

Knead until it forms a dough. Using your hands, knead the dough for about 3 minutes or until it is smooth and uniform. The dough should not be sticky or dry. If the dough is too dry, add an extra teaspoon of water and knead again.

Let it rest. Wrap the dough in plastic wrap and let it rest for about 2 hours.

Make the dough

Peel and dice the potatoes. Once the potatoes are cool to the touch, peel them and dice them into 1/2-inch cubes.

Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the shallots, garlic, and ginger, and sauté for about 3 minutes.

Add the potatoes. Add the diced potatoes, green peas, spices, and salt, and sauté for another 3-5 minutes. Stir to coat the potatoes with the spices and aromatics. Remove from heat and set aside.

Make the filling

Divide the dough. After the resting time, divide the dough into 6 equal balls. Flatten a ball of dough into a disc of about 1/8-inch (3mm) thickness using a rolling pin.

Halve the dough. Slice the disc in half to create two half-moon shapes.

Prepare the slurry. In a small bowl, dissolve the cornstarch with the water. Dip your finger in the slurry and brush the edges of the dough.

Make a “cone”. Fold the half-moon disc into a cone by joining the straight edges together. Press well to seal.

Fill it. Fill the cone with about one tablespoon of the potato filling and pack it tightly. Do not overfill it, and leave about 1/2 inch (1cm) to seal the samosa.

Close the samosa. Finally, pinch the edges together to enclose the filling in the wrapper. Transfer the samosa to a plate or baking sheet lined with parchment paper and repeat with the remaining dough and filling.

Wrap the samosas

Heat the oil. To prevent many bubbles from forming on the crust, you must start frying at a lower temperature and slowly increase it. Start by heating the oil at a temperature of about 194°F (90°C). Next, add the samosa (I usually fry 4-5 at a time).

Fry the samosas. Fry the samosa at this temperature for 3-4 minutes. Next, turn up the heat until it reaches 356°F (180°C) and fry for another 7-10 minutes or until the samosas are golden brown. Be aware those temperatures do not have to be perfectly exact. Transfer the fried samosas to a plate lined with kitchen paper towels to remove the excess oil.

Repeat. To fry the remaining samosas, turn off the heat and wait until the oil goes down to 194°F (90°C). Repeat the process.

You can store fried samosas in the refrigerator for up to 4 days.

Deep-fry

Amazing recipe. Just tried it. My family loved it. Thank you.

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Samosa chaat

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Top 2 vegetarian samosas recipes from across the web

The most viewed vegetarian samosas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Samosa chaat

Vegan Samosas

The most viewed vegetarian samosas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine