The first time I tried a samosa was just a couple years ago. Ashlee and I got super-duper stoned and she took me to an Indian restaurant to eat. This restaurant was tiny, but it was packed with Indian families laughing and engaging with one another. The service was a bit slow and the food took longer than usual, but that’s how real, authentic food should be. I had no doubts our meals were being prepared with love. I knew instantly this place was the real deal and I could not wait to try everything on the menu.
So, that’s exactly what I did. I probably ordered enough food to feed a small army; so typical of me. I loved every single dish, as I anticipated I would. My favorite item was, of course, the samosa. They were so delicious and crispy. I’m pretty sure we got a second order that night because I ate the first entirely to myself.
Luckily for us, several indian dishes can be made vegan very easily. Indian samosas are made up mainly of potatoes, chickpeas and indian spices, so I was ecstatic when I realized that all we needed were egg-free, dairy-free spring roll wrappers. Folding them was a little complicated at first, but there are tons of great tutorials on YouTube. Simply type in the search bar, how to fold a samosa.
Ashlee made a mint and mango chutney to dip our samosas into. They were perfection. The sweetness of the chutneys balanced the bold flavors from the samosas. They’re super easy to prepare and they can be frozen and fried any time. These have become a go-to meal in this household and I couldn’t be happier.
We hope you love this recipe as much as we do! Til next time, guys!
Fun tip: we sit together in the kitchen and prepare the samosas as a couple. We have a few drinks and talk about our days. It’s nice bonding over food, especially when you know it’s wholesome and cruelty free!
- 3/4 cup all purpose, organic flour
- 1/4 cup water
- 1 package spring roll wrappers
- 2 tbs garam masala
- 2 large russet potatoes, cubed
- 1 cup organic chickpeas, drained
- 1 cup frozen peas
- 1/2 cup large white onion, diced
- 1 tbs fresh ginger, minced
- 1/2 jalapeno, deseeded and minced2 tbs olive oil
- 1 tbs Kosher salt
- Oil for frying
- Water for boiling
- 1 cup loosely packed cilantro
- 1 cup loosely packed mint
- 1/2 jalapeno, minced
- 1 tbs raw sugar
- 1 clove garlic
- 1 tsp each salt & pepper
- 1/2 cup water to thin
- 1/2 cup water
- 1/2 mango, chopped
- 1/4 cup red bell peppers, chopped
- 1 garlic clove
- 1 tsp red pepper flakes
- 1/2 tsp ground ginger
- 1/2 tsp raw sugar
- Salt and pepper to taste
- Mix ingredients together and set aside
- Pulse all ingredients in a blender until completely smooth
- Set aside
- Fill a pot with 3/4 water and boil potatoes on medium high heat until fully cooked, about 10-15 minutes. Drain and set aside.
- In the same pot on medium high heat, add oil.
- Add onions and jalapeno. Sautee until onions become translucent, about 5-7 minutes.
- Add ginger and garlic. Cook another 2-3 minutes
- Next, add potatoes and chickpeas, stirring frequently
- Mix in garam masala and toss thoroughly
- Last, add potatoes and peas. Cook another 7-10 minutes.
- Mash your potato mixture and add salt to taste.
- Let cool about 15 minutes before folding and assembling your samosas
- After samosas are assembled, deep fry in oil on medium-high heat until golden brown
- Serve with chutneys and enjoy!