Vegan Baked Potato Samosas
- 1 pound russet potatoes, boiled, peeled and finely grated
- 1/2 cup frozen peas
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 1/3 cup plus 1 tablespoon vegetable oil
- 1 teaspoon fine sea salt
- 1/3 cup water
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Place grated potatoes, peas, curry, cumin, cayenne pepper, 1/2 teaspoon salt, and 1 tablespoon vegetable oil in a bowl and mix to combine thoroughly; set aside.
- Place flour, remaining vegetable oil with salt, and water in a medium-large mixing bowl, stirring until well combined. Turn out onto a clean work surface, knead a few times and roll into a thick log. Divide into 5 equal portions and shape into balls.
- Take one ball of dough and roll into a thin disk, about 8-inches in diameter. Divide by slicing in half two times in opposite directions, to create 4 triangles. Roll out and slice the remaining balls.
- Take one triangular piece of dough and set it so the pointed side is closest to you to shape the samosas. Create a cone, by folding and overlapping the long sides toward the center, pressing them to seal. Stuff the cone with 1 heaping tablespoon of potato filling. Fold the seam side over the filling; fold the rounded side over that, twisting the pointy ends to secure the filling. Pinch seams and set samosa flat side down on the baking sheet. Continue with remaining dough and filling until you have 20 pieces total.
- Bake until golden, about 20 minutes, flipping once so all sides brown.
To deep-fry, fill a small to medium pot with enough vegetable oil to cover 2-inches. Deep-fry until golden on all sides.
What others are saying
Jessica Scott says:
These Indian dumplings are so good! I love the mashed potato pea combo. Next time I'll try something new, maybe carrots or greens.
Greg Jones says:
These samosas are a family favorite. The kids, who are especially picky, love eating these. They crunchy on the outside, and soft on the inside. It's definitely a favorite.