Emulsifier Free Vegan Vegetable Samosas
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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
- 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 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)
- ¾ tsp salt
- ¾ cup frozen peas, thawed
- 2 tbsp fresh cilantro, finely chopped
For baking
- 2 tbsp neutral oil, for brushing
For serving
- mint chutney or tamarind chutney, for serving (optional)
Can be omittedtamarind chutney
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 clumped 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 in the bowl for about 1 minute until smooth. Cover with a damp kitchen towel and rest for 30 minutes.
- 2
Cook the potatoes: Place the potato cubes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until just tender when pierced with a fork, about 10–12 minutes. Drain well and return to the saucepan. Roughly crush the potatoes with a fork or potato masher — you want a chunky, not smooth, texture with some small pieces remaining. Set aside.
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