Vegan Lentil Samosas
These golden, flaky parcels are packed with a warmly spiced filling of red lentils, Yukon Gold potatoes, and sweet peas — and every single ingredient is completely plant-based, no substitutions required. The dough gets its subtle savory depth from ajwain (carom seeds), while the filling layers cumin, garam masala, ginger, green chile, and a hit of amchur for that signature tangy brightness. Blooming the whole spices in hot oil before adding the aromatics is the kind of step that makes the whole kitchen smell incredible and the flavor genuinely complex. Baking instead of deep-frying keeps things a little lighter without sacrificing the satisfying crunch — a generous brush of oil before they go into the oven does all the heavy lifting. Each batch makes 12 samosas, so this recipe serves four comfortably with plenty to go around. Pair them with tamarind or mint chutney for dipping and you've got a snack or starter that feels seriously impressive without being difficult to pull off.
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp ajwain (carom seeds)
- ¼ cup neutral oil (such as canola or sunflower oil)
- 6–7 tbsp cold water
For the filling
- ½ cup red lentils, rinsed
- 1 cup water
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into ½-inch cubes
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 1 green chile (such as serrano or jalapeño), finely chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp amchur (dried mango powder)
- ½ tsp salt, plus more to taste
- ½ 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)
Can be omittedtamarind chutney
Instructions
- 1
Make the dough: In a large 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 damp sand and holds together when pressed. 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 soft. Knead briefly for 1 minute until smooth. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
- 2
Cook the lentils: Combine the rinsed red lentils and 1 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10–12 minutes until the lentils are fully soft and have absorbed most of the water. They should be thick and paste-like, not soupy. Remove from heat and set aside.
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