Vegan Samosas

I have been working on a few  recipes for some of my vegan family and friends. The goal is to create something that respects veganism but pleases everyone.  These samosas were an easy choice as a starter or appetizer and they have lots of flavour.  Although the dough is traditionally made with ghee (clarified butter), it was easily replaced with oil and turned out really well.  


You will need:  for 13 samosas

• 1 1/2 (230g) cups of white flour
• 1 tsp of salt
• 2 tbsp (30ml) of grape seed oil 
• 1/2 (120ml) cup of warm water
• 1 small leek, washed and diced (white part only)
• 1 small onion, diced
• 1/2 tsp of garlic, finely chopped
• 1/2 hot green pepper, finely chopped (optional)
• 2 large yukon gold potatoes or baking potato, washed
• 1/2 medium sweet potato, washed 
• 1/2 tsp of cumin powder
• 1/2 tsp of curcuma
• 1/2 tsp of powdered ginger
• 1/2 tsp of ground coriander
• 1/2  cup (60g) of frozen peas, boiled for 2 minutes and cooled under cold water (to preserve bright green colour);
• salt and pepper
• oil for frying

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1. Start by making the dough: mix flour (1 1/2 cups - 230g) and salt (1 tsp) in a medium bowl;
2. Add oil (2tbsp -30ml)and blend using hands (by rubbing through fingers) until it resembles coarse breadcrumbs;
3. Add warm water (1/2 cup - 120ml) and mix with fork until dough comes together;
4. Transfer to a floured work surface and knead for 5 minutes until smooth; cover with plastic wrap and let sit at room temperature for 45 minutes - to one hour;
5. Boil or steam the potatoes until just tender when pierced with a knife - try not to overcook as they need to keep their shape and texture.  Allow to cool and peel.  Cut in small even cubes. Reserve;
6. While dough is resting and potatoes are cooking, heat some oil (2tbsp - 30ml) in a large pan over medium heat and add diced onion (1 small), finely chopped hot green pepper (1/2)  and diced leek (1 small) to soften (about 5 minutes);
7. Add garlic (1/2 tsp) and spices (1/2 tsp each of cumin, ground coriander, ground ginger and curcuma) and cook for 2 minutes;
8. Add cubed cooked yukon gold potatoes (2 large) and sweet potato (1 small) and mix gently to blend with spices;
9. Gently stir in cooked peas (1/2 cup - 60g);
10. Season with salt and pepper to taste, allow to cool and reserve;
11. Divide dough into 6 equal parts and cover with towel or plastic to prevent drying;
12. Roll each piece out into thin disks (about 10 inches - 25cm) and cut in half moon shapes;
13. Brush water on cut edge of dough and fold to bring top corners together and press edge to form a cone shape.  
14. Form a circle with your thumb and index finger and place dough cone into the hole and fill with potato filling;
15. Brush top edges with water and press together to seel; reserve covered;
16. Heat 2 inches (5cm) of oil in a deep pot over medium heat (350°F - 175°C);
17. Add samosas and fry in batches until golden (turning to evenly colour); 
18. Serve with hot sauce and chutney of your choice.

Smile of the day!