Vegan Vegetable Samosas
Golden, crispy, and packed with warmly spiced potato and pea filling, these baked samosas are the kind of snack that disappears fast — especially when a pot of chutney is nearby. The dough comes together with just flour, oil, ajwain, and cold water, so there's no butter or ghee in sight, making these naturally free of any animal products without any substitutions or compromises. Ajwain seeds give the pastry a subtle, almost thyme-like depth that pairs beautifully with the garam masala, amchur, and fresh ginger loaded into the filling. Baking instead of deep-frying keeps things a little lighter while still delivering that satisfying crunch — a generous brush of oil before they go into the oven does all the heavy lifting. The amchur (dried mango powder) is the quiet hero here, adding a bright, tangy lift that balances the earthy spices and makes the filling taste genuinely complex. This recipe makes 12 samosas and serves 4, so there's plenty to go around — or to stash for later. Serve them warm with mint or tamarind chutney and watch them vanish.
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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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