You'd be hard pressed to find someone who doesn't like samosas. They're convenient, hand-held treats, they're crispy on the outside and warm and tender on the inside, and you can fill them with all sorts of deliciousness. These particular samosas contain a spicy, warm mixture of potato and green peas. Serve them with your favorite chutney or dip for the ultimate comfort snack!
Perfect Vegetable Samosas [Vegan]
For the Filling:
- 2 medium potatoes, peeled and cubed
- 1/2 cup of peas
- 2 shallots, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
For the Dough:
- 1 cup flour
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 baking powder egg
- 1/4 cup water
- First, make the dough. It is going to sit for about 20 minutes during which time you can make the filling for the samosas. Begin by measuring out the flour and salt into a medium-sized bowl. Add 2 tablespoons of oil into the dry ingredients. Mix this together using your fingers until the oil is thoroughly combined with the flour.
- Next, add in the baking powder egg, to make this mix 1 teaspoon of baking powder with 2 tablespoons of water, then add to the flour mixture. Begin adding the 1/4 of water a teaspoon or two at a time, mix it in, and then adding more, the amount of water you may need can vary so use a little less or a little more as needed.
- Once the dough is to the point that it can be formed into a ball without it being sticky, it is finished. Set the finished samosa dough aside to set for about 20 minutes.
- Wash, peel, and cube your potatoes. Keep the cubes to around a 1/2-inch size, this will help them to cook a little bit faster.
- In a medium frying pan, add a teaspoon or so of oil, the diced garlic, shallots, and the spices. Let these simmer on medium heat for about a minute and then add the potatoes.
- Cook the potatoes on medium heat stirring occasionally for 15-20 minutes until the potatoes are soft. Add the peas for that last 3-4 minutes of cooking.
- Remove the dough from the refrigerator and split it into 6 even balls. Roll each ball of dough out until it forms a flat circle about six inches across. Slice through the center of each circle to create two even semi-circles.
- Roll each semi-circle into a cone with the strait section forming the open end, pinching the dough together to seal the cone. Now you can stuff the cones with the samosa filling and then seal up the open end.
- Repeat this until all of the dough and filling is used up, this should be approximately a dozen samosas.
- Pour about a 1/4-inch of oil into a frying pan. You want to have enough that when the samosas are placed in the pan the oil reaches about midway up.
- Heat the oil on medium until it is ready, test with a wooden spoon. When the oil is ready for cooking, it will form bubbles around a wooden spoon placed into it. Fry samosas for approximately 2 minutes on each side, or until they are a golden brown. Place on a plate with paper towel to drain. Serve.