Mediterranean Diet Friendly Vegan Chili Vegetable Samosas

Total time1 hr 40 min

Prep time40 min

Cook time30 min

Mediterranean Diet Friendly Vegan Chili Vegetable Samosas

These baked samosas pack a spiced potato-and-pea filling into a crisp, golden pastry shell, seasoned with cumin, ginger, coriander, and garam masala for real depth in every bite. Rolling and shaping your own dough gives you a tender, flaky crust without a deep fryer in sight, and brushing with oil before baking gets that same satisfying crunch with a lighter touch. Fresh ginger, green chili, and a hit of cilantro keep the filling bright, while a squeeze of amchur adds a subtle tang that balances all those warm spices. Whole vegetables, simple pantry spices, and good olive-friendly oils make this a natural fit for a Mediterranean-style table, especially served alongside a cooling yogurt-based dip or a bright herb chutney. It's a satisfying, plant-forward appetizer or snack that proves better-for-you eating doesn't mean giving up bold, comforting flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dough

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
½ tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola oil or sunflower oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
6–7 tbsp cold water

For the filling

1 lb (about 3 medium) yukon gold potatoes, peeled and cut into 1-inch cubes
2 tbsp neutral oil
1 tsp cumin seeds
1 tbsp fresh ginger, finely grated
1 green chili, finely chopped
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp amchur (dried mango powder)
¾ tsp salt
¾ cup frozen peas, thawed
2 tbsp fresh cilantro, finely chopped

For baking

2 tbsp neutral oil, for brushing

For serving

tamarind chutney or mint chutney, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and ajwain. Drizzle in the 1/4 cup oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly clumping breadcrumbs. Add cold water 1 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 wet. Knead briefly for 1 minute until smooth, then wrap 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 10–12 minutes, until the potatoes are completely tender when pierced with a fork. Drain well and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!