Ingredients for The Best Vegetarian Vegan Vegetable Samosas
- 2 cups all-purpose white flour
- 2 teaspoons salt
- 1/4 cup unsalted butter, softened
- 2 large (about 1.5 lbs) potatoes, peeled and diced
- 2 tablespoons vegetable oil (for filling), plus 2 inches for frying
- 1 medium onion, finely chopped
- 1 cup frozen peas
- 1 tablespoon fresh ginger, grated or minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground roasted cumin seeds
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil (for filling), plus 2 inches for frying
- 2 cups all-purpose white flour
- 1/2 cup warm water (for dough), plus 3 tablespoons water (for filling)
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How to Make The Best Vegetarian Vegan Vegetable Samosas
- **Make the Dough:** In a large bowl, sift together the flour and salt. Add the softened butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm water, a tablespoon at a time, mixing until a dough forms. Knead for 10-15 minutes until smooth and elastic. (Alternatively, use a food processor with a steel blade to combine the flour, salt, and butter until crumbly, then add water slowly until a dough ball forms. Knead for 5-10 minutes.)
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- **Prepare the Filling:** Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until light brown.
- Stir in the peas, ginger, and cilantro. Add 3 tablespoons of water, cover, and simmer gently until peas are tender, about 5-7 minutes. Add more water if needed.
- Add the diced potatoes, salt, coriander, garam masala, cumin, and lemon juice. Cook for another 3-4 minutes, stirring frequently, until the potatoes are heated through and the flavors have melded.
- Remove from heat and let the filling cool completely.
- **Assemble the Samosas:** Divide the dough into 12 equal pieces. Roll each piece into a 6-inch circle. Cut each circle in half to form a semicircle.
- Form each semicircle into a cone shape, overlapping the edges by about 1/4 inch and sealing with a little water.
- Fill each cone with a heaping tablespoon of the potato filling. Fold the top of the cone to seal, pressing the edges firmly to create a 1/4-inch seam.
- **Fry the Samosas:** Heat about 2 inches of oil in a large, heavy-bottomed pot or wok to 350°F (175°C). Fry the samosas in batches, ensuring not to overcrowd the pot, until golden brown, about 3-4 minutes per side.
- Remove the samosas with a slotted spoon and drain on paper towels.
- Serve warm or at room temperature. For reheating, bake at 350°F (175°C) until heated through. To freeze, partially fry the samosas, cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
41g
Fat
92g
Carbs
62g
