(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS

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(The Best) Vegetarian/Vegan Vegetable Samosas image

Modified from: "Madhur Jaffrey's World-of-the-East Vegetarian Cooking" These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it. __________________________________________________________ Samosas may be served at room temperature or they may be served warm. Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven. If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers. When you wish to eat them, defrost and fry them a second time.

Provided by Mystic_Mommy

Categories     Asian

Time 1h20m

Yield 24 samosas, 2-6 serving(s)

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose white flour
1/4 teaspoon salt
4 tablespoons soft unsalted butter (can be made vegan by using Earth Balanace non-dairy butter)
4 medium potatoes, boiled unpeeled and cooled
4 tablespoons vegetable oil
1 medium onion, peeled and minced
1 cup frozen peas
1 tablespoon peeled and grated fresh ginger
3 tablespoons finely minced chinese parsley
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
2 tablespoons lemon juice
oil (for frying)
1/2 cup flour, for dusting

Steps:

  • Sift the flour and salt into a bowl.
  • Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
  • Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
  • You will need 5 tablespoons of water.
  • Form a ball and begin to knead it.
  • Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
  • Add the softened butter and turn on the machine.
  • When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
  • Stop when the dough forms a ball.
  • Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
  • Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
  • The dough can be made a day in advance and refrigerated.
  • Make the stuffing.
  • Peel the potatoes and dice them into roughly 1/4-inch pieces.
  • Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
  • Put in the onion, stirring and frying until it turns a light-brown color.
  • Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
  • Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
  • Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
  • Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
  • Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
  • Place a small bowl of water on your work surface. Lightly flour on a pastry board.
  • Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
  • Now cut the round in half with a sharp knife.
  • Pick up one half and form a cone, making a 1/4″ overlapping seam.
  • Using a little water, from the nearby bowl to create the seam.
  • Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
  • Press the top seam again and, if possible, "flute" it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
  • Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
  • When the oil is hot, drop in the samosas, as many as will lie in a single layer.
  • Fry them slowly until they are golden brown, turning them over when one side seems done.
  • When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
  • Do all samosas this way.

Shae K
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I've made these samosas several times and they are always a hit! I love that they are vegetarian and can be made ahead of time.


Afroj Aalam
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These samosas were a bit too spicy for my taste, but my husband loved them. I will try making them again with less chili next time.


Sangam Krishna
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I love these samosas! They are so flavorful and satisfying. I usually make a double batch so I can have leftovers for lunch the next day.


Elijah Roberts
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These samosas were easy to make and turned out great! I used a store-bought samosa dough to save time, and the filling was delicious. I will definitely be making these again.


Pitso Molatoli
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I made these samosas for my family and they loved them! The filling was especially good. I will definitely be making these again.


Md Ho
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These samosas were delicious! The pastry was flaky and the filling was flavorful. I added a bit of garam masala to the filling for extra flavor.


waqas bhai
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I've made these samosas several times and they are always a hit! I love that they are vegetarian and can be made ahead of time.


Samh Hawa
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These samosas were a bit too spicy for my taste, but my husband loved them. I will try making them again with less chili next time.


Baby Roisin
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I love these samosas! They are so flavorful and satisfying. I usually make a double batch so I can have leftovers for lunch the next day.


Arman Vai
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These samosas were easy to make and turned out great! I used a store-bought samosa dough to save time, and the filling was delicious. I will definitely be making these again.


Alfred Crow
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I made these samosas for a party and they were a hit! Everyone loved them.


N “Dusk13” Jackson
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These samosas were amazing! The filling was flavorful and the pastry was crispy and flaky. I will definitely be making these again.