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Vegetable Samosas

What you need: 

2 1/2 cups flour
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
2 small potatoes, peeled and quartered
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon curry paste (I use India Chef Korma sauce)
1 teaspoon ground coriander
salt, to taste
1 1/2 cups green peas
2 tablespoons lemon juice

What you do: 

1. To make the dough, place flour and salt in food processor with dough blade. Mix. Add milk. Mix and pulse until dough forms a ball. Add additional flour if needed.
2. Remove dough and knead for 1 minute. Cover dough tightly and refrigerate. The dough should be pretty soft. To make the filling, boil potatoes until soft. Lightly mash, leaving some chunks. In a pan with a little oil, saute onions, garlic, ginger, korma, coriander, and salt until onions are soft.
3. 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. Preheat the oven to 425 degrees Fahrenheit. To assemble, make 12 (1") balls from the dough.
4. 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" 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.
5. Pull dough together to make crescent shape. Crimp edges firmly with fork. Place samosa on cookie sheet and bake 15 minutes at 425 degrees F, turn oven to 375 degrees F, turn over, and bake 10 minutes. Remove from sheet, place on a plate and let them cool.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


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!


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.  :D

I halved the dough but not the filling. It made six lovely big samosas. Yumb.


:P  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?


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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