Vegan Chickpea Samosas with Fresh Mint and Herbs
Crispy, golden, and packed with warmly spiced filling, these baked samosas are the kind of snack that disappears fast — especially when that vibrant mint chutney is sitting right next to them. The filling layers tender Yukon Gold potatoes with chickpeas, fresh ginger, green chili, and a generous handful of both mint and cilantro, all brightened at the end with a squeeze of lemon juice. Amchur — dried mango powder — adds a subtle tang that makes the whole thing taste like it came from a really good street food stall. The dough itself is made with just flour, cumin seeds, oil, and water, so there's nothing to second-guess about what's in it. Baking instead of deep-frying keeps things approachable without sacrificing that satisfying crunch. This recipe makes 12 samosas and serves 4, which means everyone gets a solid share — though you may want to double the chutney because it's genuinely addictive. Whether you're cooking for a crowd or just treating yourself to something special on a weeknight, this is a recipe worth the effort.
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cumin seeds
- ⅓ cup neutral oil (such as canola or sunflower oil)
- 6–7 tbsp cold water
For the filling
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into ½-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chili powder
- 1 tsp amchur (dried mango powder)
- 1 tsp salt
- 1 tbsp fresh ginger, finely grated
- 1 green chili, finely chopped
- ½ cup fresh mint leaves, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 1 tbsp lemon juice
For baking
- 2 tbsp neutral oil, for brushing
For the mint chutney
- 1 cup fresh mint leaves
- ½ cup fresh cilantro
- 1 green chili, roughly chopped
- 2 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp water
Instructions
- 1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and cumin seeds. Pour in the oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds together when pressed. Add cold water one tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or crumbly. Wrap the dough tightly and rest at room temperature for 30 minutes.
- 2
Cook the potatoes: Place the cubed potatoes in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 8–10 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain well and set aside.
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