Alissa Saenz

Baked Vegan Samosas

Make your own, 100% vegan samosas at home! These little dumplings are stuffed with spice potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).

I’m usually a little reluctant to post baked versions of fried things, because they’re often a disappointment. And the more delicious the original, the more reluctant I am, because the further it has to fall.

So as much as I love samosas (because they’re way up there on the awesome scale), one might not expect me to create a baked version. I normally probably wouldn’t even try.

But years ago I had a baked samosa that just happened to be the best samosa I ever ate. I have no idea who baked it. A friend brought it to me from a yoga class (will somebody bring some samosas to my yoga classes, please??). But it was so delicious and satisfying. I decided baking up some vegan samosas might actually be a good thing.

And indeed it was! I’m not going to lie and paint these as super healthy. They’re potatoes wrapped in pastry. Carb wrapped in extra fatty carb. It’s just not fried, so a little bit healthier and there’s no fear of oil splattering involved. And of course they’re vegan!

To make these baked vegan samosas, you’ll start by preparing the pastry dough. It’s not all that different from making a pie crust. You’ll mix some flour, baking powder, oil and water, knead it a bit, and then let it rest while you make the filling.

The filling consists of a spiced and super flavorful mix of potatoes, peas and peanuts. Those awesome baked samosas I told you about had peanuts, so now I put peanuts in my samosas. Skip them if you’re not into it!

Mash the filling lightly. You don’t want mashed potato filled samosas, but you do want the potato pieces pretty small so they fit nicely into the wrappers.

And then comes the fun part. Grab a hunk of dough and roll it into a ball, then use a rolling pin to roll the ball into a circle. Cut the circle into two half circles. Wet the edges of one of the half circles and place a dollop of filling in the center.

Wrap into a cone shape, seal the edges, and voila. You an honestly wrap them in any shape you like, but if you want those cute little triangle-shaped samosas you get at restaurants, this is the way to go.

Lightly oil your wrapped samosas and bake.

Dig in.

Tips for Making Delicious Baked Vegan Samosas…

    • Be careful not to overboil the potatoes. To get a nice texture for your filling (not too mushy or gummy) you want to boil them just until they’re fork tender.
    • Potatoes and peas are pretty traditional as far as samosa fillings go. Feel free to swap them out with your favorite veggies or legumes. Sweet potatoes, cauliflower and lentils would all be great.
    • Samosa newbies: roll the dough thinner than you think you need to. Go for about 1/8 inch, which is about as thin as you can get it without it tearing when you wrap the samosas.
    • Practice makes perfect, and you’ll probably find that your rolling and wrapping techniques improve over time. The first couple samosas you wrap might be ugly, but even ugly samosas are delicious.

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Baked Vegan Samosas

Make your own, 100% vegan samosas at home! These little dumplings are stuffed with spice potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).

For the Dough

  • 2 cups whole wheat pastry flour, (could sub all-purpose)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup 1 tablespoon water
  • 1/4 cup canola oil, (or another suitable baking oil)
  • Oil mister or cooking spray

For the Filling

  • 1 pound russet potatoes, (peeled and cut into 1-inch pieces)
  • 1 tablespoon canola oil, (or another high heat oil)
  • 1 small onion, (finely diced)
  • 2 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1/2 serrano pepper, (seeded and minced, optional)
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • Pinch cayenne pepper, (or to taste, optional)
  • 1/3 cup frozen peas, thawed
  • 1/3 cup roasted and salted peanuts
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro

To Make the Dough

  1. Stir the flour, baking powder, and salt together in a medium mixing bowl.

  2. Stir in the water and oil to form a dough.

  3. Turn the dough onto a lightly floured surface and knead for 5 minutes.

  4. 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.

To Make the Filling

  1. Place the potatoes into a medium pot and cover them with water.

  2. 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.

  3. Drain the potatoes into a colander and return them to the pot.

  4. Coat the bottom of a medium skillet with oil and place it over medium heat.

  5. When the oil is hot, add the onion. Sauté until soft and translucent.

  6. 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.

  7. 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.

  8. Sauté for another minutes, flipping the ingredients around to coat the potatoes in the spices.

  9. Remove the skillet from the heat and stir in the salt, pepper and cilantro. Taste-test and adjust any seasonings to your liking.

  10. Lightly mash the potatoes with a potato masher, leaving some chunks.

To Make the Samosas

  1. Preheat the oven to 400° and line a baking sheet with parchment paper.

  2. Lightly flour a work surface and gather a small glass or bowl of water.

  3. Grab a 3-4 tablespoon handful of dough and roll it into a ball.

  4. Place the dough onto your work surface and roll it into a 5-inch circle (about 1/8 inch thick) with a rolling pin. Cut the circle in half.

  5. Use your fingers to wet the outer edges of one of the half circles.

  6. Place about 1 1/2 tablespoons of filling into the center of the dough half circle.

  7. Fold the dough about the center point of the cut edge, bringing opposite sides of the cut edge together to form a cone shape.

  8. Pinch the dough together about the opening formed at the bottom of the cone.

  9. Place the samosa on the baking sheet and repeat until all of the dough and filling are used.

  10. Spray both sides of the samosas with oil.

  11. Bake for 25 minutes, or until lightly browned.

  12. 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.

The post Baked Vegan Samosas appeared first on Connoisseurus Veg.

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