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!).
- 2 cups whole wheat pastry flour (Note 1)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup + 1 tablespoon water
- ¼ cup canola oil, or another suitable baking oil
- Oil mister or cooking spray
- 1 pound russet potatoes, peeled and cut into 1-inch pieces (Note 2)
- 1 tablespoon canola oil, or another high heat oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ½ serrano pepper, seeded and minced, optional
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- ¾ teaspoon turmeric
- ½ teaspoon ground coriander
- Pinch cayenne pepper, or to taste, optional
- ⅓ cup frozen peas, thawed
- ⅓ cup roasted and salted peanuts, optional
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro, optional
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Stir the flour, baking powder, and salt together in a medium mixing bowl.
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Stir in the water and oil to form a dough.
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Turn the dough onto a lightly floured surface and knead for 5 minutes.
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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.
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Place the potatoes into a medium pot and cover them with water.
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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.
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Drain the potatoes into a colander and return them to the pot.
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Coat the bottom of a medium skillet with oil and place it over medium heat.
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When the oil is hot, add the onion. Sauté until soft and translucent.
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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.
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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.
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Sauté for another minutes, flipping the ingredients around to coat the potatoes in the spices.
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Remove the skillet from the heat and stir in the salt, pepper and cilantro. Taste-test and adjust any seasonings to your liking.
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Lightly mash the potatoes with a potato masher, leaving some chunks.
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Preheat the oven to 400° and line a baking sheet with parchment paper.
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Lightly flour a work surface and gather a small glass or bowl of water.
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Grab a 3-4 tablespoon handful of dough and roll it into a ball.
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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.
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Use your fingers to wet the outer edges of one of the half circles.
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Place about 1 ½ tablespoons of filling into the center of the dough half circle.
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Fold the dough about the center point of the cut edge, bringing opposite sides of the cut edge together to form a cone shape.
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Pinch the dough together about the opening formed at the bottom of the cone.
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Place the samosa on the baking sheet and repeat until all of the dough and filling are used.
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Spray both sides of the samosas with oil.
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Bake for 25 minutes, or until lightly browned.
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Serve with your favorite chutney.
- All-purpose flour can be used as a substitute if preferred.
- While russets work best for this recipe, less starchy varieties of potatoes such as red and yellow potatoes can be substituted with varying results.
- 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.