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All recipes are deliciously vegan.

Vegetable Samosas

2 spoon difficulty rating

30-40 minutes

Serves: Makes 6-8 samosa depending on size

Vegetable Samosas

Once you try making these, you'll never want to buy them from a shop again! they just taste so much nicer. You can shallow-fry them or deep fry for very special occasions!



  • 1½ cups plain flour
  • ¼ tsp salt
  • ⅓ cup water
  • 4 tbsp vegan margarine


  • 4 small potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 tbsp grated ginger
  • 1 small green chilli, de-seeded and finely chopped
  • 3 tbsp fresh parsley
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • ½ tsp cayenne pepper
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • Vegetable oil for frying at the end


1. For the pastry, sieve the flour into a mixing bowl with the salt.

2. Rub in the margarine until the mixture resembles breadcrumbs. Then gradually mix in water with a wooden spoon to form a dough - which should be firm and not sticky. Wrap in cling film and place in the fridge while you make the filling. 

3. Put the cubed potatoes and peas into a medium saucepan and bring them to the boil in water. Turn down to simmer for around 10 minutes until potato is soft. Drain and set aside.

4. Meanwhile, fry the onion, ginger and chilli in the oil for a couple of minutes, before adding the remaining ingredients apart from the oil for frying the samosa at the end. Allow this all to cook together for 5 minutes, but don't let it burn. 

5. Pour onion and spice mix onto drained potatoes and peas and mix in well. Set aside while you prepare the pastry.

6. Roll out the pastry thinly on a floured surface. Find a cutter or small saucer around 4 inches wide to lay on the pastry and cut around. You will get around 8 circles with this quantity.

7. Cut one straight line from the centre of each round to the edge. Pick up a round in one hand, then brush one edge where it has been cut with a bit of water. Fold the pastry round into itself to form a 'cone' shape.

8. Put a tbsp of the filling into the cone, then place on a chopping board and press down the ends using your fingers to seal. Flattening the cone and filling should leave you with a samosa-shaped triangular parcel. Repeat these steps to make 8 samosas.

9. Heat the oil in a large frying pan until it is fairly hot. Fry the samosas in two batches, turning over after a few minutes to ensure both sides are crispy and golden. Add more oil if you need.

10. Serve immediately with chutney or raita. 

11. To make a healthier version, brush the samosa with oil and bake them, instead of frying.

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