Vegan Masala Recipe
Crispy Potato and Pea Samosas
A Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
In a large mixing bowl, combine the plain flour, ajwain seeds, cold vegan butter, and 1 tsp salt.
- 2
Using your fingers, rub the butter into the flour until it resembles coarse crumbs.
- 3
Gradually add water and knead to form a stiff but pliable dough.
- 4
Cover the dough with a kitchen towel and let it rest for at least 30 minutes.
- 5
Heat oil in a pan, then add the chopped green chillies and minced 1 tablespoon ginger, minced. Sauté for about 30 seconds.
- 6
Stir in the spices: ground cumin, coriander, coarsely ground fennel, amchur if using, and turmeric.
- 7
Add the boiled potatoes and mix well, followed by the green peas.
- 8
Season with 1 tsp salt to taste and cook for 3-5 minutes until warmed through.
- 9
Mash the potato mixture lightly, leaving some chunks for texture, then let cool to room temperature.
- 10
Divide the dough into seven portions and roll each into a ball.
- 11
Roll one ball of dough into a circle of about 4-5 inches in diameter, slightly elongating the sides.
- 12
Cut the circle through the center to create two semi-circles, setting them aside as you repeat with the remaining dough.
- 13
Brush the edges of the pastry with water, then shape into a cone by bringing the two corners together and pressing firmly to seal.
- 14
Fill each cone with two heaping teaspoons of the potato-pea filling, then seal the top by pressing the seam and folding slightly for stability.
- 15
Repeat for the remaining pastry and filling.
- 16
Heat enough peanut 2 tbsp oil in a wok or deep fryer to submerge the samosas completely.
- 17
Once the oil reaches 165°C (325°F), carefully drop in the samosas, frying them in batches to avoid overcrowding.
- 18
Cook until golden-brown, flipping occasionally to ensure even frying, maintaining the oil temperature.
- 19
Once cooked, remove the samosas and drain on paper towels. Serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tablespoon avocado oil or neutral oil
- •1 tablespoon ginger, minced
- •2 green chillies, chopped
- •1 teaspoon ground cumin
- •1 tablespoon ground coriander
- •½ teaspoon turmeric
- •1 cup green peas, thawed if frozen
- •1½ pounds potatoes, boiled, peeled and cut into small pieces
- •1 tsp salt
- •1 teaspoon salt
- •½ to ¾ cup water (adjust as needed)
- •2 cups plain flour
- •2 teaspoons ajwain seeds (carom seeds)
- •4 tablespoons cold vegan butter, cut into small cubes
- •2 teaspoons ground fennel (coarsely ground if possible)
- •1 teaspoon amchur (dry mango powder, optional)
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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