These vegan samosas are crispy, golden, and filled with spiced potatoes, peas, and carrots. Perfect as an appetizer or snack, they can be served with a mint chutney or tamarind sauce for extra flavor.
Ingredients You'll Need
2 medium potatoes, peeled and diced
1/2 cup frozen peas
1/4 cup carrots, finely diced
1/2 onion, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp garam masala
1/4 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1 tbsp olive oil
10-12 spring roll or phyllo pastry sheets (or gluten-free alternative)
Fresh cilantro, chopped (optional)
1 tbsp lemon juice
Make the Filling
Heat olive oil in a pan over medium heat.
Add the cumin seeds and cook for about 30 seconds until fragrant. Add the onion and cook until softened, about 3-4 minutes.
Add:
diced potatoes
carrots
peas
coriander
turmeric
ground cumin
garam masala
cayenne, salt
pepper.
Stir everything together, cover, and cook for 10 minutes, until the potatoes are tender and cooked through.
Stir in the lemon juice and chopped cilantro (if using). Let the filling cool before wrapping.
Assemble the Samosas
Preheat your oven to 375°F (190°C). If you're using spring roll wrappers, cut them into halves to create triangles.
Spoon some of the filling onto each wrapper and fold them into triangular samosas. Seal the edges with a little water.
Bake or Fry
If baking, place the samosas on a baking sheet lined with parchment paper, brush with a little oil, and bake for 20-25 minutes until golden and crispy.
If frying, heat oil in a deep pan and fry the samosas for about 3-4 minutes until golden brown.
Serve
Serve the samosas hot with a side of mint chutney or tamarind sauce.
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