Description
This Vegan Samosas recipe features crispy filo pastry filled with a spiced potato and green pea mixture. Perfectly seasoned with coriander, cumin, garlic, ginger, and garam masala, these samosas can be fried for a classic texture or baked for a lighter version. Ideal as a snack or appetizer, they deliver authentic Indian-inspired flavors with a vegan twist.
Ingredients
Scale
Filling
- 3 medium potatoes (around 1lb total)
- 1 tbsp vegetable oil
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp paprika
- 1 cup green peas
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp black pepper
Pastry & Cooking
- 4 sheets filo pastry
- 2 tbsp plant-based milk (optional, for baking)
- 2 tbsp sesame seeds (optional, for baking)
- Vegetable oil (for frying)
Instructions
- Cook potatoes: Place whole potatoes in a large saucepan of water, cover, and cook for about 30 minutes until tender when pierced with a fork.
- Mash potatoes: When cool enough to handle, peel the potatoes and roughly mash with a masher or fork, leaving some texture.
- Cook spices: Heat vegetable oil in a large pan over medium heat. Add coriander seeds, cumin seeds, grated ginger, and minced garlic. Cook for 4-5 minutes, stirring frequently until fragrant.
- Make filling: Add mashed potatoes, garam masala, paprika, cumin powder, green peas, and tomato paste to the pan. Stir well and cook for a few more minutes until fully combined. Season with salt and black pepper. Remove from heat and set aside.
- Prepare filo strips: Stack filo pastry sheets on a lightly floured surface. Using kitchen scissors, cut into long strips about 10cm wide. Keep unused sheets covered with a dish cloth to prevent drying.
- Fold pastry: Take one strip and fold the bottom corner to form a triangle, repeating this fold two more times in alternating directions.
- Add filling: Place about 2 tablespoons of the potato filling inside the folds. Use fingers to gently seal the filling within the pastry.
- Seal samosas: Continue folding the strip in triangles until only one triangle remains. Moisten edges with water and press to seal completely. Trim any excess pastry.
- Cook the samosas – Frying method: Heat a thin layer of olive oil in a large flat skillet over medium-high heat. Place samosas in the skillet using tongs and cook for 2-3 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Cook the samosas – Baking method: Preheat oven to 180°C (350°F). Place samosas on a parchment-lined baking tray. Lightly brush with plant-based milk and sprinkle sesame seeds on top. Bake for 25 minutes until crispy.
Notes
- Keep unused filo pastry covered with a damp cloth to prevent drying and cracking.
- You can substitute green peas with finely chopped vegetables like carrots or corn for variation.
- For extra crispness when frying, maintain oil at the correct temperature and avoid overcrowding the pan.
- Plant-based milk and sesame seeds enhance the baked samosas with a golden color and crunchy texture but are optional.
- These samosas freeze well before cooking; bake or fry directly from frozen, adding a few extra minutes to cooking time.
