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VegWeb.com  |  Recipes  |  Appetizers  |  Samosas  |  Vegetable Samosas « previous next »
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Recipe submitted by TheWrongGirl, 06/21/05

Vegetable Samosas

Ingredients (use vegan versions):

    2 1/2 cups flour
    1/2 teaspoon salt
    2 tablespoons lemon juice
    1 cup soy milk
    2 small potatoes
    1 small onion
    1 clove garlic
    1 carrot
    1 tablespoon freshly grated ginger
    1 1/2 cups green peas
    1 teaspoon ground coriander
    1 teaspoon India Chef Korma sauce
    2 tablespoons lemon juice
    olive oil

Directions:

To make the dough for these samosas:
Put flour and salt in food processor with dough blade. Mix. Add soymilk.  Mix and pulse until dough forms a ball. Add additional flour if needed.  Remove dough and knead for one minute.  Cover dough tightly and refrigerate.  The dough should be pretty soft.

To make the filling:
Peel, quarter, and boil potatoes.  Lightly mash (leave some chunks).  Saute (in a small amount of olive oil) onions, garlic,  ginger, korma, coriander, cayenne and salt until onions are soft.  Add peas and lemon juice about half way through.  Combine potatoes and onion/peas mixture. Let cool for at least 15  minutes before filling pastries.

To assemble:
Preheat the oven to 425 F (220 C) Make 12 1 inche balls from the dough.  Flour hands and rolling pin. Get a small bowl of water and a fork.  On a clean floured surface, one at a time, roll the dough out into a 5 or 6 inch circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky.  Pull dough together to make crescent shape. Crimp edges firmly with fork.  Place samosa on cookie sheet.

Bake 15 minutes at 425, turn over and bake 10 minutes at 375.  Remove from sheet, place on a plate and let them cool.

Serves: 12

Preparation time: about an hour

what is korma?

Archived comment by: joshualeaf
Korma is some sort of Indian (I think) sauce.  I just buy it in a jar, you can get it mild or spicy, and the brand I buy is India Chef.  Its vegan.  Its very tasty.  I like mine spicy.  You can also just get a curry sauce or make your own.

Archived comment by: theWrongGirl
I used Rice milk instead of soy milk and added a little salt to the dough. I had no korma so I added curry powder, cheyenne pepper and some braggs to the filling. They were ok. The pastry was a bit chewy and they browned too quickly.  When I make them again I will cook at a lower temperature, repeat all the above plus add some more spice to the filling. They somehow managed to be a little bland!

Archived comment by: okterok

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badwolf
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« Reply #1 on: August 20, 2006, 04:04:36 PM »
I had to adapt the recipe a little bit.

I could not find vegan Korma sauce at my local grocery store and I didn't have time to got to the Indian Spice shop, so I bought Bombay Curry and mixed it with Soy milk. Not exactly authentic, but tasty.

I used Whole Wheat flour, which gave the samosas a nice healthly taste.

And I cooked them at 400F instead of 425F

I also had a fair bit of dough left.

Next time, I'm going to double the filling recipe so I can use up all the dough and I'm going to track down some vegan Korma sauce.
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RavenHawk46580
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« Reply #2 on: August 30, 2006, 07:57:50 PM »
 Tongue  G'day everyone. I was just wondering if you could use some whole wheat flour in this recipe and if so would it be a bad thing texture-wise?
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*yummy*bunnyfood
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« Reply #3 on: September 23, 2006, 02:55:56 PM »
I halved the recipe and made in the microwave. (I don't have a stove.) Instead of Korma sauce I used sesame oil and tabasco sauce and braggs. Delicious. Oh, I used whole wheat flour, too.
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Heliamphora
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« Reply #4 on: August 15, 2007, 05:08:36 AM »
Madras curry paste works well too. I imagine any good curry paste would go nicely. I also subbed corn kernels for peas since I loathe peas.  Cheesy

I halved the dough but not the filling. It made six lovely big samosas. Yumb.
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angryrectangle
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« Reply #5 on: September 26, 2007, 03:21:13 PM »
Yummy! I had to use whole wheat since it was all I had.
I found the dough to be a bit dry, bland, and hard to work with.. would like to find a better recipe, but the filling was delicious!
They also made a delicious leftover. mmm.

Also, I tried halving the dough at first and found I had too much filling, so I had to double the dough (back to normal amount) and I STILL had a little bit of filling left.

Pretty good!
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Allychristine
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« Reply #6 on: December 01, 2007, 12:17:46 PM »
My husband and I love these!! I've made them several times, and will make them many more. I use part whole wheat/part all purpose flour..and instead of Korma sauce (the one I saw had cream..), I just use a mixture of Indian spices. Thanks!  Smiley
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lisaanddini
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« Reply #7 on: December 27, 2007, 02:53:38 PM »
I'd like to make these to bring to a party. Does anyone know if I could make them a day ahead of time?
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Allychristine
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« Reply #8 on: December 27, 2007, 06:22:30 PM »
Sure! I make them all the time, and have them as leftovers. They are better, later! I don't know how they would be left in the fridge unbaked, but they would probably be fine that way, too. : )
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smassaro
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« Reply #9 on: January 08, 2008, 04:16:13 PM »
Dough needs oil, or applesauce, as is REALLY dry when baked.
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caroleena
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« Reply #10 on: May 20, 2008, 07:39:37 PM »
I can only comment on the filling since I used a dough from another recipe. To me the peas/potatoes ratio seems rather off--this is a LOT of peas! That was fine by me today because I was looking to use up peas, and the taste was great, but it was just--greener than I remember samosas being.

I didn't put in the carrot or the lemon juice (was out of both), and I used a combo of curry/cumin/red chile/pinches of cinnamon and clove instead of the cardamom (again, didn't have). Didn't have the korma so I put in just a splash of soymilk. Not the spiciest filling, but I can't do spice well.

Also, it made a ton of extra filling for me as well. I thought perhaps it was b/c I was mixing/matching recipes but I see that others had the same problem.
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fatalfaery
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« Reply #11 on: July 14, 2008, 11:20:04 PM »
I have made this recipe on several occasions. Time consuming, but worth it. I couldn't find the Korma sauce so I just added more of the other spices, or whatever spices that sound good at the time I am making it.
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sebastiandavies
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« Reply #12 on: November 26, 2008, 02:06:07 PM »
Tasted really nice! Defently would make again, dont need anything with it because they are very filling!
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L2Baker
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« Reply #13 on: December 07, 2008, 04:26:22 PM »




This recipe tasted great!  I didn't have potatoes, so I subbed in a yam.  It helped to roll out all of the little dough balls first, then fill.  Anyway, they were fun and easy to make!
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killerfish
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« Reply #14 on: January 01, 2009, 09:33:26 PM »
i like this recipe but i found the dough a lil..bland
next time i make it ill probably add some sort of vegan butter to the dough and less soymilk to give it a bit of a nicer taste..maybe roll the dough in some garlic too
otherwise it was pretty good^^
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