Make your own, 100% vegan samosas at home! These little dumplings are stuffed with spiced potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).
Stir the flour, baking powder, and salt together in a medium mixing bowl.
Stir in the water and oil to form a dough.
Turn the dough onto a lightly floured surface and knead for 5 minutes.
Place the dough into a lightly oiled bowl and cover it with a dish towel. Let it sit for 30 minutes, while you make the filling.
Place the potatoes into a medium pot and cover them with water.
Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to cook just until fork tender, about 15 minutes.
Drain the potatoes into a colander and return them to the pot.
Coat the bottom of a medium skillet with oil and place it over medium heat.
When the oil is hot, add the onion. Sauté until soft and translucent.
Add the garlic, ginger, serrano pepper, and cumin seeds. Continue to sauté until the garlic is very fragrant and the cumin seed darken a bit, about 1 minute.
Add the garam masala, turmeric, coriander and cayenne pepper to the skillet, saute for a few seconds more, then add the potatoes, peas and peanuts.
Sauté for another minutes, flipping the ingredients around to coat the potatoes in the spices.
Remove the skillet from the heat and stir in the salt, pepper and cilantro. Taste-test and adjust any seasonings to your liking.
Lightly mash the potatoes with a potato masher, leaving some chunks.
Preheat the oven to 400° and line a baking sheet with parchment paper.
Lightly flour a work surface and gather a small glass or bowl of water.
Grab a 3-4 tablespoon handful of dough and roll it into a ball.
Place the dough onto your work surface and roll it into a 5-inch circle (about ⅛ inch thick) with a rolling pin. Cut the circle in half.
Use your fingers to wet the outer edges of one of the half circles.
Place about 1 ½ tablespoons of filling into the center of the dough half circle.
Fold the dough about the center point of the cut edge, bringing opposite sides of the cut edge together to form a cone shape.
Pinch the dough together about the opening formed at the bottom of the cone.
Place the samosa on the baking sheet and repeat until all of the dough and filling are used.
Spray both sides of the samosas with oil.
Bake for 25 minutes, or until lightly browned.
Serve with your favorite chutney.
I served this batch of samosas with some mango and garlic chutneys that I had on hand, but the cilantro mint chutney from this samosa burrito recipe would be delicious too.