Vegan Masala Recipe
Crispy Potato and Pea Samosas
These samosas hide a fragrant potato-and-pea filling inside crisp, flaky pastry. Cumin, coriander and amchur make every bite savoury, tangy and worthy of a generous spoonful of chutney.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Good samosa pastry should blister and shatter, not turn hard. Keep the dough firm, rest it well and fry slowly enough for the layers to crisp before the outside takes on too much colour.
Serving idea
Best served simply
Serve with green chutney and tamarind chutney, or with hot chai for an afternoon snack.
Recipe-specific guidance
Why this method works
A firm, low-moisture dough produces a blistered, crisp shell. The potato filling must cool completely before shaping, and frying from moderately warm oil gives the pastry time to cook through before the outside becomes dark.
Cues to watch for
- •The dough should feel firmer than chapati dough and should not spring back quickly.
- •The filling must be dry enough to mound without leaking liquid.
- •Small bubbles should rise steadily around a pastry scrap; violent bubbling means the oil is too hot.
Useful substitutions
- •Frozen peas are ideal and need no thawing before the filling cooks.
- •Amchur may be replaced with lemon added after the filling leaves the heat.
- •For baking, brush generously with oil, although the crust will be less blistered.
Storage and reheating
Refrigerate for up to two days and reheat in an oven or air fryer until piping hot. Avoid microwaving if you want to retain the crisp shell.
Cook the recipe
Method
- 1
Combine the flour, ajwain and salt. Rub in the cold vegan butter until the mixture resembles coarse crumbs.
- 2
Add water a little at a time and knead into a firm, smooth dough. Cover and rest for 30 minutes.
- 3
For the filling, heat a little oil and cook the green chilli and ginger for 30 seconds. Add the cumin, ground coriander, fennel, turmeric and amchur.
- 4
Add the boiled potatoes and peas, season with salt and cook for 3 to 5 minutes. Mash lightly, leaving some texture, then cool completely.
- 5
Divide the dough into seven balls. Roll each into a thin oval and cut across the middle to make two semicircles.
- 6
Moisten the straight edge of one semicircle, form it into a cone and press the seam firmly. Fill with two teaspoons of cooled filling.
- 7
Moisten and seal the open edge, pressing out trapped air. Repeat with the remaining pastry and filling.
- 8
Heat enough neutral or peanut oil for deep-frying to about 165°C. Fry in small batches, turning occasionally, until evenly golden and crisp.
- 9
Drain on kitchen paper and serve hot.
A few useful notes
Notes
- Let the filling cool fully before shaping; warm potato mixture softens the dough and can cause leaks.
- Cook the potato masala until it tastes seasoned right through, not just on the surface.
- If the spice mixture starts to darken too quickly, lower the heat and stir in a spoonful of water to stop it from catching.
- These samosas keep well in the fridge for up to 3 days. Reheat in a hot oven or air fryer so the pastry firms up again.
- The filling can be made ahead and chilled; in fact, it is easier to handle when cold.
Gather everything first
Ingredients
- 2 cups plain flour
- 2 teaspoons ajwain seeds (carom seeds)
- 4 tablespoons cold vegan butter, cut into small cubes
- 1 tsp salt
- ½ to ¾ cup water (adjust as needed)
- 3 tbsp neutral oil for the filling
- 750 ml neutral oil, for deep-frying
- 1 tablespoon ginger, minced
- 2 green chillies, chopped
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground fennel (coarsely ground if possible)
- 1 teaspoon amchur (dry mango powder, optional)
- ½ teaspoon turmeric
- 1½ pounds potatoes, boiled, peeled and cut into small pieces
- 1 cup green peas, thawed if frozen
- 1 teaspoon salt
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