I'm obsessed with vegetable samosas. I've had all the store bought, convenience store, and restaurant kinds. I've even had a friends grandmothers make me veggie samosa's. Those were the best I've ever had... which is obvious considering she is from India. So who am I kidding! Me, make veggie samosa's?! Pfffff, and not just veggie samosas... vegan samosas! I'm sure this goes against all tradition, but it's not THAT big of a deal. The only real vegan-izing is with the homemade pastry, using vegan butter and non-dairy milk. And not only did I decide to make the fragrant filling and the pastry from scratch but I also decided I'd just whip up some homemade mango chutney for dipping. I am insane.
** makes 16 samosas
2 C all-purpose flour
1/2 tsp salt
1/2 C earth balance buttery spread (cold)
1/2 C soy milk or almond milk (cold)
2 C diced peeled potatoes
1/2 C diced carrots
3 tbsp vegetable oil
1 tsp each fennel, cumin seeds, mustard seeds, coriander seeds
1/2 tsp ground turmeric, fenugreek seeds, garam masala
1/4 tsp cayenne pepper
1 C yellow or white onion, finely chopped
2 cloves garlic, minced
1 tbsp grated gingerroot
1/2 tsp salt
1/2 tsp ground pepper
1/2 C frozen peas
3 tbsp lemon juice
2 tbsp chopped fresh coriander
mango chutney ingredients:
2 large firm, ripe mangoes chopped into small chunks
3/4 C vegan brown sugar
1/2 C white vinegar
4 whole cloves garlic
2 tbsp raisins
1 tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/4 tsp chili flakes (use more to increase spice level)
I did the dough in a food processor which is SO easy. Just combine flour and salt, pulse in earth balance until it is crumb texture. Pulse in the non-dairy milk until a ball begins to form. Don't over process. As soon as the dough comes together, STOP!
Lightly flour your hands so the dough doesn't stick and place the dough onto a large sheet of plastic wrap. Gently flatten and shape it into a thick round, cover with the wrap, and refrigerate for 30 minutes or make ahead and refrigerate for up to 24 hours.
To make the filling, fill a small pot with water. Bring to a boil with potatoes and carrots and cook until tender - about 10 minutes. And be sure to drain from the water to prevent over cooking.
In a large skillet, heat oil over medium heat. Then add the fennel, cumin, mustard, coriander, turmeric, garam marsala, fenugreek and cayenne. Stir together and coat in oil and listen for the seeds to begin to pop, about 1 minute.
Then add onion, garlic, ginger and salt. Lower heat if necessary to prevent burning. Fry until softened, about 3 to 4 minutes.
Then stir in potato mixture and peas. Continue cooking for 5 to 7 minutes.
Then stir in lemon juice and coriander for about 1 minute. Then remove from heat and set aside while you roll out the pastry.
If you've let your dough sit in the fridge overnight you might need to let it sit at room temperature for 5 to 10 minutes before rolling out. It should be cool and firm, but not super cold and tough to maneuver.
Place the dough on a lightly floured surface. Cut the round in half, then quarters, then eighths. Gently roll those triangles into balls of dough. Gently pat it down to form a flatter circle and then using a rolling pin, roll until it's just over 1/4" thick. Ensure you have extra flour standing by to flour the surface and rolling pin to prevent sticking.
Cut the round in half. Fill each half with about 1 1/2 tbsp of filling. Fold over to make a triangular shape. Then seal the edges by pinching the side seam. You can also use a bit of water on the inside flaps to allow the dough to stick together. Fold the excess on the bottom onto itself and use a fork to seal.
Place all the samosas onto a parchment lined baking sheet. Spray with a light coating of oil and bake in a pre-heated 425 F oven for about 25 minutes.
NOTE: I have not tried deep frying these! If you do, let me know the results.
Make the mango chutney while the samosas are baking.
In a medium saucepan, combine all of the ingredients. Bring the mixture to a slow boil over medium high heat, stirring occasionally. Once bubbling, lower heat and simmer for approximately 30 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and none of the orange mango colour should be coming through!