Meatless Mondays: Vegetable Samosas

If you buy all of the spices for these vegetable samosas in bulk you will save a lot of money, and you'll be happy to have them on hand because you'll definitely want to make these appies again

Credit: Catherine Roscoe Barr

Pair these fragrant pastries with an aromatic BC gewurztraminer

Don’t be put off by the long list ingredients, these vegetable samosas are definitely worth the effort!

I first made these samosas at an Indian-themed dinner party I threw for some friends a few years ago and can’t remember where I got the recipe. They are ridiculously good and make great party snacks.

Instead of offereing the standard cheese and crackers, why not serve these impressive appetizers at your next holiday party and pair them with a delicious BC gewurztraminer – some of my favourites are from Thornhaven, Larch Hills, Gray Monk, and Kalala

A tip for not breaking the bank when buying spices: look for them at Indian grocers or in the bulk section of your local grocery store.

I had three pieces of puff pastry left over after I made these appies and was craving something a little sweet so I made banana and Nutella turnovers. They were as incredibly delicious as they sound. My husband and I shared the first one, and then the second one . . . and then the third one. They were that good.

Vegetable Samosa Ingredients

Makes 24

  • 2 cups potatoes, diced
  • 1/2 cups carrots, diced 
  • 3 tbsp vegetable oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp brown or black mustard seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground fenugreek seeds
  • 1/4 tsp cayenne pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp gingerroot, grated 
  • 1/2 tsp salt
  • 1/2 cup frozen peas
  • 3 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
  • 2 packages of puff pastry

Vegetable Samosa Instructions

  1. Bring about 5 cups of water to a boil in a large saucepan.
  2. Add potatoes and carrots, cook until tender, about 10 minutes, and drain.
  3. Meanwhile, heat oil in large skillet over medium heat.
  4. Cook fennel, cumin, mustard, turmeric, coriander and fenugreek, and cayenne just until cumin seeds begin to pop, about 1 minute.
  5. Add onion, garlic, ginger and salt and cook until softened, about 3 minutes.
  6. Stir in potato mixture and peas.
  7. Stir in lemon juice and coriander and let cool.
  8. Divide each package of pastry into 12 equal pieces.
  9. Form each piece into a ball and roll out into a circle of 15 cm.
  10. Preheat oven to 400F.
  11. Place about 2 tbsp of vegetable mixture onto half the pastry circle, leaving about 1 cm around the edges.
  12. Brush exposed edges with water, fold circle in half, and press edges together to seal
  13. Put the samosas on a lightly greased baking tray and bake for about 20 minutes, or until samosas are a light golden brown.