Vegetarian Samosa Recipe

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Vegetarian Samosas

With the Super Bowl approaching fast, I wanted to post a fun “finger food” idea for you all to possibly bring to your Super Bowl party. I personally prefer my samosas vegetarian style, stuffed with spiced potatoes and dipped in palak paneer or mint chutney. The only difficult part with making homemade samosas, is wrapping them. Think back to when you were a kid passing notes in class, you know, the ones with those fancy origami folding styles. Well, samosa wrapping is just like that, except on a larger scale, and stuffed with goodness. 

Once you get the feel for folding, it’s a piece of cake (it took me a while, then I had my a-ha moment). I wouldn’t be surprised if these little fried Indian food bites tasted just as good brushed with olive oil and baked, instead of fried. That was an afterthought I had after submerging all of them in frying oil – that will be my next adventure in samosa making.

Deep-frying them in oil gave me a greasy, guilty feeling – but once I got over it, it was well worth the guilt. They are absolutely the tastiest little curry-filled devils. If anyone is pondering what to bring to a Super Bowl party that could be considered “finger food”, please make these. Next time I’ll try baking them, but if it’s your first time with samosas, you have to try them fried. Even if it’s only a half batch, its totally worth it.

The main component of the samosa filling; potatoes

The main component of a vegetarian samosa filling is potatoes. Spices and other vegetables just enhance the filling.

Saute onions and carrots with a drizzle of olive oil.

First off, you'll want to saute chopped onions and carrots with a drizzle of olive oil.

Sprinkle in spices.

Sprinkle in spices.

Saute all together until tender. Meanwhile boil potatoes in salted water until tender.

Saute together until carrots and onions are tender. Meanwhile boil chopped potatoes in salted water.

Drain potatoes and add cooked spiced vegetables. Using a potato masher, mash all ingredients together. Once mashed, mix in peas.

Once potatoes are tender, drain water and add cooked spiced onions and carrots. Using a potato masher, mash all ingredients together. Once mashed, mix in peas.

Brush flat edge closest to your body with egg whites, then take opposite corner and fold it across. Press down on edges to seal paper together.

Wonton paper is used to wrap samosas. Cut paper in half so you have two long rectangles. Brush flat edge closest to your body with egg whites, then take opposite corner and fold it across. Press down on edges to seal paper together.

Spoon filling inside pocket.

Spoon potato filling inside wonton paper pocket.

Tuck the filling in and fold it over once.

Tuck the filling inside and fold it over once.

Fold samosa over one more time and tuck extra paper inside opening. Seal edge shut with egg whites.

Fold samosa over one more time and tuck extra paper inside slit opening. Seal edge shut with egg whites.

Yours will probably look better than mine. If it looks like a samosa and tastes like a samosa, then my job is done. Towards the end of my rolling, I started to roll them like egg rolls. Tastes the same so why not!

Yours will probably look better than mine. If it looks like a samosa and tastes like a samosa, then my job is done. Towards the end of my rolling, I started to roll them like egg rolls. Tastes the same so why not! :)

Heat canola oil up and fry samosas until lightly golden brown and crispy.

Heat canola oil up and fry samosas until lightly golden brown and crispy.

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Enjoy dipped in mint chutney, tamarind sauce, or by themselves.

Ingredients

  • 4 cups chopped potatoes
  • 1 cup frozen peas
  • 1 cup yellow onion, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon tumeric powder
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/3 cup freshly chopped cilantro
  • 1 egg
  • Large wonton wrapping paper
  • Canola oil for frying

Directions

Boil potatoes in salted water until tender. Meanwhile, saute chopped onions, carrots, and minced garlic with a drizzle of olive oil (about 2 tablespoons). Add spices to onions and carrots after 30 seconds (red chili powder, curry, garam masala, tumeric, ginger and salt). Cook until onions are translucent and carrots tender (about 5 minutes). Once potatoes are done, mash them up and mix in spiced onion mixture. Stir in frozen peas. In a deep frying pan (I used a wok) filled about half-way, begin to heat your canola oil (or whatever frying oil you choose to use). While oil is heating up, you can begin stuffing and wrapping your samosas. Above I gave a detailed picture of how to wrap a samosa.

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7 Comments

  • Janet
    Posted March 27, 2010 at 5:40 PM | Permalink

    Hi Eliza,
    Any estimate as to temperature and time if you were to bake it? I’d like to try that version. Thanks, Janet

  • Posted March 31, 2010 at 8:37 AM | Permalink

    Hi Janet, I haven´t done this before, but I think phyllo dough might work better for baking. Brush it with olive oil, and bake samosas at 375 degrees for 15-20 minutes or until golden brown. I´d love to know how it turns out! -Eliza

  • Janet
    Posted April 3, 2010 at 9:58 PM | Permalink

    Thanks Eliza, can’t wait to try them. Frank buys frozen ones just about every week, so I printed yours out for him :)

  • Posted April 6, 2010 at 4:49 AM | Permalink

    Hi Janet, this recipe is seriously so good. I’m really curious how they turn out baked so let me know. It wouldn’t hurt to try some fried, just so you can compare the difference:)

  • Posted February 25, 2011 at 5:16 PM | Permalink

    Are these made with the small square wonton wrappers or the large eggroll wrappers? They look fabulous; I can’t wait to try them.

  • Posted February 27, 2011 at 5:28 PM | Permalink

    Hi Kelly – I used the large eggroll wrappers. ~Eliza

  • Posted September 23, 2014 at 9:24 AM | Permalink

    Hi just wanted to give you a brief heads up and let you know a feww of thee pictures aren’t loading properly.
    I’m not sure whhy but I think its a linking issue.
    I’ve tried iit in two different browsers and boh show the same outcome.

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