This easy vegan crispy Indian Punjabi samosa recipe will be your new favorite go-to snack, entree, or even an appetizer! The homemade samosas are filled with a delicious and savory veggie filling that you will definitely love, especially if you pair it with Raita or another refreshing dip!
*Note: Check the step-by-step guide above for visual instruction!
Whisk the flour and salt together in a bowl. Pour in the cold water and oil, then mix with chopsticks until the flour has absorbed the liquid. Mix the dough bits together with your hands, then transfer to a working surface. Knead for 3-4 minutes until a smooth and soft dough forms (but avoid overworking). Finally, form the dough into two balls, wrap each tightly in cling film and refrigerate for one hour.
In the meantime, place the diced potatoes in a pot of salted water. Bring to a boil and cook for about 10 minutes, or until fork-tender. Drain and allow excess moisture to evaporate, then place in a bowl, and mash thoroughly with a potato masher or fork. Set aside to cool completely.
In a large pan, heat one tbsp of oil. Add the onions and sauté for 2-3 minutes until lightly browned. Add the garlic, ginger, curry powder, cumin, paprika powder, and turmeric. Sauté for another 30 seconds to develop flavors. Set aside.
Once the potatoes have cooled to room temperature, add in the onion mixture, chopped bell peppers, and thawed peas. Sprinkle salt and pepper to taste, stir to combine, and set aside.
After the chill time, remove one portion of the dough from the fridge. Divide it into 8 pieces and form each piece into a ball. Work with one small dough ball at a time and cover the rest with a damp cloth to prevent it from drying out.
On a lightly floured work surface, roll out one small dough ball to a 6-inch (15 cm) circle. Cut it in half to form two half-moon shapes.
Take approx. 2 tbsp of the filling and press it together into a triangle shape. Then place it onto the half-moon dough shaped dough you just cut (see step-by-step photos above). Brush the outer edges with water, then fold one side of the dough over and around the filling to create a triangle/cone shape. Pinch the edges together, make sure your samosas are well sealed. Place on a wooden board (be sure to leave enough space between each samosa to prevent them from sticking together) while you prepare the rest. (*Tip: Watch the recipe video in this blog post for another folding technique!)
When all balls are wrapped into samosas, remove the second portion of the dough from the refrigerator, and continue this process to make more samosas.
Now you can fry or bake them (*see notes). To fry, heat around 2 cups of oil in a deep pot or pan to 320-338°F (160-170°C). Once hot, carefully drop the samosas and fry in batches until the samosas are golden-browned and crispy, turning occasionally (make sure not to overcrowd the pot.)
Remove from the pot and transfer them to a plate lined with paper towels (this will get rid of excess oil).
Finally, sprinkle the samosa with sesame seeds and serve with vegan raita, guacamole, or any dip of your choice. Enjoy!
Instead of deep-frying, you can also bake the samosas brushed with oil as instructed in my empanadas recipe.
Since the dough tends to dry out quickly, make sure to cover it while you work or leave it wrapped in foil in the refrigerator if you want to continue later.
Uncooked samosas can be frozen for later. Arrange them in a single layer on a baking tray or wooden board, leaving enough distance between each other, freeze for 1-2 hours. Once frozen, transfer them into a freezer bag for easier storage. To serve, bake in the oven or deep-fry in hot oil as instructed (no need to thaw)! I just recommend heating the oil a little more as frozen samosas will bring the oil temperature down very fast.
You can find more helpful tips and further information in the blog post above.