Mediterranean Diet Friendly Vegan Vegetable Samosas

Total time1 hr 40 min

Prep time40 min

Cook time30 min

Mediterranean Diet Friendly Vegan Vegetable Samosas

Golden, crisp-shelled samosas start with a spiced Yukon Gold potato filling that's built from scratch in one skillet — cumin seeds bloomed until fragrant, fresh ginger and green chile for heat, and a warm blend of coriander, garam masala, turmeric, and amchur folded through crushed potatoes, sweet peas, and bright cilantro. The dough comes together simply with pantry staples and a touch of ajwain for that signature savory bite, then gets rolled, shaped into cones, packed with filling, and sealed tight before baking (not frying) until deeply golden and crackly on the outside. Baking instead of deep-frying keeps things lighter without sacrificing that satisfying crunch, and a good brush of oil before the oven does all the work of getting the shells crisp. Serve them warm with mint or tamarind chutney for dipping, and you've got a plant-forward, vegetable-and-legume-driven snack that fits beautifully into a Mediterranean-style way of eating. The warming spices, olive-friendly cooking oils, and vegetable-heavy filling make this one an easy addition to your weekly rotation.

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 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)
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 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.

Want the full recipe?

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