Vegetarian Vegan Vegetable Samosas

Total time1 hr 40 min

Prep time40 min

Cook time30 min

Golden, crisp pastry gives way to a warmly spiced potato and pea filling in these baked samosas — no frying required, just a good brushing of oil and a hot oven to get that deep-golden, crackly shell. The dough comes together with just flour, a touch of ajwain for that signature savory note, and a rub of oil for flakiness, while the filling leans on classic hits like cumin, garam masala, turmeric, and a hit of amchur for tang. Fresh ginger and green chile bring heat and brightness, and a scattering of cilantro finishes things off with a fresh, herby lift. Each one is hand-folded into a tidy cone and packed generously, so every bite delivers that satisfying contrast of crisp exterior and soft, chunky filling. Serve them hot with mint or tamarind chutney for dipping, and you've got a snack or appetizer that fits neatly into a vegetarian spread. These reheat beautifully too, making them a smart make-ahead option for parties or lazy weekend snacking.

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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½ tsp salt
½ tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola oil 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)

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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