Samosas (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 1/2 tsp ajwain (carom seeds), optional
- 3 g (1/2 tsp) salt
- 45 ml (3 tbsp) neutral oil
- 120 ml (1/2 cup) cold water
- 480 ml (2 cups) mashed or diced boiled potatoes
- 72.5 g (1/2 cup) green peas
- 2 g (1 tsp) cumin seeds
- 2 g (1 tsp) grated ginger
- 1 green chili, minced (optional)
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 0.6 g (1/4 tsp) turmeric
- Salt, to taste
- Oil, for frying
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the dough rest for a full 20-30 minutes before shaping — this makes it easier to roll and helps the samosas hold their shape when frying.
Instructions:
- Make the Dough: Mix the flour, ajwain, and salt in a bowl. Rub in the oil until crumbly, then gradually add cold water to form a firm dough. Cover and rest for 20-30 minutes.
- Toast the Cumin: Meanwhile, heat a little oil in a pan and toast the cumin seeds until fragrant.
- Make the Filling: Add ginger and green chili, cooking for 30 seconds, then stir in the peas, mashed potatoes, garam masala, coriander, turmeric, and salt. Cook for 3-4 minutes and set aside to cool.
- Shape the Wrappers: Divide the dough into small balls, roll each into an oval, and cut in half to form two semi-circles.
- Fill & Seal: Shape each half into a cone, fill with the potato mixture, and seal the edges with a little water.
- Heat the Oil & Fry: Heat oil in a deep pan to 325°F (160°C). Fry the samosas in batches for 8-10 minutes, until golden and crisp.
- Drain & Serve: Drain on paper towels and serve hot with chutney.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The mashed or diced boiled potatoes adds heartiness and a creamy texture once cooked.
Samosas (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 1/2 tsp ajwain (carom seeds), optional
- 3 g (1/2 tsp) salt
- 45 ml (3 tbsp) neutral oil
- 120 ml (1/2 cup) cold water
- 480 ml (2 cups) mashed or diced boiled potatoes
- 72.5 g (1/2 cup) green peas
- 2 g (1 tsp) cumin seeds
- 2 g (1 tsp) grated ginger
- 1 green chili, minced (optional)
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 0.6 g (1/4 tsp) turmeric
- Salt, to taste
- Oil, for frying
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The mashed or diced boiled potatoes adds heartiness and a creamy texture once cooked.
Prep:
Let the dough rest for a full 20-30 minutes before shaping — this makes it easier to roll and helps the samosas hold their shape when frying.
Instructions:
- Make the Dough: Mix the flour, ajwain, and salt in a bowl. Rub in the oil until crumbly, then gradually add cold water to form a firm dough. Cover and rest for 20-30 minutes.
- Toast the Cumin: Meanwhile, heat a little oil in a pan and toast the cumin seeds until fragrant.
- Make the Filling: Add ginger and green chili, cooking for 30 seconds, then stir in the peas, mashed potatoes, garam masala, coriander, turmeric, and salt. Cook for 3-4 minutes and set aside to cool.
- Shape the Wrappers: Divide the dough into small balls, roll each into an oval, and cut in half to form two semi-circles.
- Fill & Seal: Shape each half into a cone, fill with the potato mixture, and seal the edges with a little water.
- Heat the Oil & Fry: Heat oil in a deep pan to 325°F (160°C). Fry the samosas in batches for 8-10 minutes, until golden and crisp.
- Drain & Serve: Drain on paper towels and serve hot with chutney.
