(The Best) Vegetarian/Vegan Vegetable Samosas

Recipe by Mystic_Mommy
READY IN: 1hr 20mins
YIELD: 24 samosas




  • 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.