These whole food plant-based samosas are baked (not fried), and they contain no meat or oil of any kind. They are very healthy, very filling, and most importantly–very delicious!! If you’re going to make them, take a minute to read these notes first.
- With resting time for the dough, cooking, and cleaning up, it takes a couple hours to make these samosas, so make sure you’re up for a day in the kitchen–not just in a hurry for a quick snack!
- I first used the original recipe in the China Study cookbook, which says the 3 1/2 cups of flour makes 16 samosas. I found those samosas to be way to thick and bready, though, so I made the recipe again, this time rolling out the dough balls thinly with a rolling pin and using half a circle to make one samosa–making 32 total samosas instead of 16. I found this to produce a much better samosa! The video below is queued up at the spot where I show you how to roll out, cut, and fold the samosa–make sure you watch it!
3. Don’t forget to prepare your favorite sauce! These whole food plant based samosas are great right out of the oven, but they are not deep fried like standard ones, and being WFPB they contain no other oils or fats either, so they are much better with a generous helping of sauce. This whole food plant based Dijon mustard sauce is super delicious and can be made in about 10 minutes!
Sweet Potato Samosas
These whole food plant-based samosas are delicious and easy to make—just make sure you follow the samosa cutting and rolling technique in the video!
Equipment
- oven
- Rolling Pin
- large mixing bowl
- stove top
- parchment paper
- clear wrap
Ingredients
Dough
- 1½ cups warm water
- 1 tbsp sugar
- 2½ tsp instant yeast
- 3½ cups whole wheat pastry flour
- ½ tsp salt
Stuffing
Fresh Foods
- 6 cups diced and boiled potatoes peel first
- 2 cup green pea/carrot/corn mix
- 2 cup diced onions
- 6 cloves minced garlic
Dry Spices
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp fennel seeds
- 2 tsp salt
Extra
- 3 tbsp soup stock for sautéing onions and garlic
Instructions
Activate the Yeast
- In a large bowl, mix together yeast, sugar and warm water.
- Let sit for 3 to 5 minutes. You'll see some bubbling, and you should smell the yeast.
Prepare the Dough
- When yeast is ready, mix in your flour.
- Once you have a rough dough ball, take it out of the bowl, dust your working surface (I use my cutting board), and knead dough for 8 to 10 minutes.
- When done kneading, tear off 16 small chunks of dough and roll them into balls (one ball makes 2 samosas).
- Set your dough balls on a tray, cover them with plastic wrap, and let them sit for 45 minutes. Do not let them sit in the open air (see notes above).
Make Samosa stuffing
- Peel, dice and then boil your potatoes until soft (It should take 12 to 15 minutes).
- Pour cooked potatoes into a colander, rinse with cool water, and then set aside to drain.
- While potatoes are draining, sauté onions and garlic with soup stock until soft and brown (about 3 to 5 minutes).
- Add potatoes, green peas, salt, ground coriander, ground cumin, ground turmeric, and fennel seeds to the pan with your nicely browned onions and garlic.
Form and Cook Samosas
- Roll out a dough ball, cut in half, form and stuff one samosa with each half of the dough ball. Be sure to watch the video at the top of this page that shows how to make a samosa–it's super easy to learn, but if you don't do it right, your samosas will tear, fall apart, or end up being too "bready."
- After all samosas are made, put on a parchment lined tray and bake for about 15 minutes at 400 Fahrenheit.
- Serve with your favorite dipping sauce.
Notes
If you make these whole food plant based samosas, please post a comment below and let us know how it went for you!