Best 5 Potato Pea Samosas Vegan Recipes

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**Discover the Exquisite Flavors of Potato Pea Samosas: A Culinary Journey Through Vegan Delights**

Embark on a tantalizing culinary adventure with our delectable Potato Pea Samosas, a symphony of flavors and textures that will captivate your taste buds. These samosas are not just any ordinary appetizer; they are a testament to the culinary artistry of vegan cooking, showcasing the versatility and richness of plant-based ingredients. With a crispy, flaky outer shell that shatters upon each bite, these samosas reveal a vibrant and flavorful filling of tender potatoes, vibrant peas, aromatic spices, and a hint of zesty ginger. Accompanied by two irresistible dipping sauces, a tangy tamarind chutney and a cooling mint-cilantro chutney, these samosas offer a perfect balance of sweet, sour, and refreshing flavors. Whether you are a seasoned vegan or simply seeking to explore the delights of plant-based cuisine, our Potato Pea Samosas are an absolute must-try.

Here are our top 5 tried and tested recipes!

ALOO SAMOSAS (POTATO SAMOSAS)



Aloo Samosas (Potato Samosas) image

Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time.

Provided by Zainab Shah

Categories     finger foods, vegetables, side dish

Time 1h30m

Yield About 42 samosas

Number Of Ingredients 17

3 medium russet potatoes (1 pound)
Fine sea salt
2 teaspoons canola oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground red chile
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder (optional)
1/2 teaspoon cumin powder (optional)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 to 2 Thai green chiles, stemmed and chopped
2 tablespoons finely chopped fresh cilantro
14 spring roll wrappers (8 inches square; see Tip)
3 tablespoons all-purpose flour
Canola oil, for frying
Mint Chutney, for serving

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.
  • Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and 1/2 teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
  • Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue.
  • Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
  • To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
  • To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
  • Serve hot or warm with the mint chutney for dipping.

SAMOSAS WITH POTATOES AND PEAS



Samosas with Potatoes and Peas image

Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h30m

Yield Makes 20

Number Of Ingredients 19

2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon cumin seeds
6 tablespoons unsalted butter, room temperature, cut into pieces
1 1/2 pounds Yukon Gold potatoes (4 to 5), peeled and cut into 1/2-inch pieces (4 cups)
Kosher salt
1/4 cup vegetable oil, plus about 2 quarts for frying
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 large onion, finely chopped (1 1/2 cups)
2 tablespoons finely chopped peeled ginger (from 3-inch piece)
1 large serrano or jalapeno chile, seeded for less heat if desired, finely chopped (3 tablespoons)
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1 tablespoon fresh lemon juice
1/2 cup tightly packed coarsely chopped cilantro
1/2 cup frozen peas, partially thawed
Fresh Cilantro Chutney, for serving (optional)
Tamarind-Date Chutney, thinned with water until dippable consistency is reached, for serving (optional)

Steps:

  • Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
  • Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
  • Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
  • Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
  • In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.

POTATO AND PEA SAMOSAS



Potato and pea samosas image

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Provided by Lulu Grimes

Categories     Side dish

Time 1h15m

Number Of Ingredients 11

2 small onions , chopped
2 garlic cloves , chopped
4cm-piece fresh ginger , grated
2 green chillies , deseeded and finely chopped
4 tbsp oil
3 large potatoes , cut into small cubes
100g frozen pea or finely sliced green beans
small bunch coriander , leaves chopped
mango chutney , to serve
2 tbsp oil
225g plain flour

Steps:

  • To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
  • Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
  • Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium

POTATO & PEA SAMOSAS (VEGAN)



Potato & Pea Samosas (Vegan) image

This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango.

Provided by HippieVeganMamaTo5

Categories     Lunch/Snacks

Time 50m

Yield 12 samosas, 4-6 serving(s)

Number Of Ingredients 17

3 potatoes, peeled and diced
2 cups frozen peas
1 tablespoon vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
12 sheets phyllo pastry
butter, melted (I suggest Earth Balance)
oil, for frying

Steps:

  • In a medium saucepan boil water.
  • Add potatoes and frozen peas.
  • Cook until potatoes are tender, about 15 minutes.
  • Drain, rinse with cold water and set aside.
  • Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
  • Add onions and garlic and saute until onions are soft, about 5 minutes.
  • Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
  • Remove from heat and stir in potatoes and peas.
  • Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
  • Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
  • Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
  • Repeat for remaining phyllo sheets and potato mixture.
  • Heat oil for frying, approximately half an inch in bottom of pan.
  • Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
  • Drain on paper towel while cooking the rest.
  • Serve warm.

Nutrition Facts : Calories 404.6, Fat 7.6, SaturatedFat 1.4, Sodium 956.3, Carbohydrate 73.3, Fiber 8.9, Sugar 6.5, Protein 11.8

POTATO AND PEA SAMOSA



Potato and Pea Samosa image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 2 to 3 dozen samosas

Number Of Ingredients 22

2 pounds baking potatoes, like russets
1/2 cup ghee or clarified butter
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced jalapeno
1 cup fresh peas
1 tablespoon minced ginger
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon coriander seeds, toasted, crushed
2 teaspoons salt
1 teaspoon black pepper
Sugar
1/4 cup cilantro leaves, minced
1 package small square wonton wrappers
1 egg
1 tablespoon water or milk
Frying oil
Tamarind and Date Chutney, recipe follows
14 ounces tamarind pulp
1 pound pitted dates
2 cups sugar, divided
6 cups water, plus 4 cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
  • Preheat the deep-fryer to 350 degrees F.
  • In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
  • To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
  • Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.
  • In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
  • Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
  • Yield: 4 cups

Tips:

  • Use a variety of potatoes for a more flavorful samosa. Yukon Gold, red potatoes, and russet potatoes all work well.
  • Be sure to drain the potatoes well after boiling. This will help prevent the samosas from becoming soggy.
  • If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher.
  • Use a variety of spices to flavor the samosas. Garam masala, cumin, coriander, and turmeric are all good choices.
  • Be careful not to overfill the samosas, or they will be difficult to seal.
  • For a crispy samosa, fry them in hot oil until golden brown.
  • Serve samosas with your favorite chutney or dipping sauce.

Conclusion:

Potato pea samosas are a delicious and versatile snack or appetizer. They are easy to make and can be customized to your liking. With these tips, you can make perfect potato pea samosas every time.

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