Burmese style Vegan Samosas, crispy pastry filled with a deliciously spiced potato and green pea filling. Perfect as a snack or as part of a main meal.
These Vegan Samosas are perfect to use in our Burmese Samosa Soup. Giving both the soup and samosas a variety of tasty flavours and textures.
Burmese Vegan Samosas
- 225 g cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ajwain seeds
- 3 tablespoons vegetable oil
- 100 ml lukewarm water
- 400 g potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion diced
- 2 cloves of garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ cup frozen green peas
- 1 tablespoon chopped fresh coriander
- In a large mixing bowl add the flour, salt and ajwain seeds. Mix well to combine.
- Add the oil and mix well into the flour. Use your hands to rub the oil into the flour until it’s all incorporated into a crumb-like texture.
- Add the water and knead for a couple of minutes into a smooth dough. Cover with a damp cloth and rest for at least 30 minutes.
- Peel and cut the potatoes into chunks then boil in a pan of salted water until fork-tender, around 15 minutes.
- Drain then roughly break up the potatoes with a fork.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Once hot add the cumin seeds and toast for 30 seconds before adding the diced onions. Cook the onions until they are soft and starting to turn caramelised, around 10 minutes. There shouldn’t be any dark bits on the onions so make sure to keep stirring.
- Add the garlic and ginger and continue to cook for 1 minute before adding the spices. ½ teaspoon chilli powder, ½ teaspoon turmeric and 1 teaspoon garam masala. Cook the spices off for 1 minute.
- Add the frozen peas to the pan and cook until defrosted, this should only take 1 minute.
- Turn off the heat and add the mashed potatoes together with the chopped fresh coriander.
- Divide the dough into 8 equal balls. Roll each ball out into a thin disk around 1 mm thick. Cut each in half to get 16 half-circle samosa cases.
- Mix 1 tablespoon of cornflour with some water to create a glue mixture for the cases.
- Using the cornflour mixture along the flat edge of the half-circle join them together to create a cone shape.
- Fill with some of the potato filling then close the top using some of the cornflour mixture, making sure it is properly sealed.
- Heat enough oil to deep fry the samosa to 180°C. Once hot add a few of the samosa at a time and deep fry until golden brown. Make sure to use a thermometer to maintain the temperature.