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Samosas on a platter with tamarind chutney on top left and cilantro mint chutney on bottom right. One samosa is broken open revealing the potato and peas filling.

Vegan Aloo Matar Samosas (Potato and Peas)

Shri Repp
Deliciously crispy vegan samosas filled with fluffy aloo (potatoes) and matar (green peas) are the perfect golden snacks to dip in sauces or to accompany your chai.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Servings 16 samosas
Calories 148 kcal

Ingredients
 

Filling Ingredients

  • 2 cups (425 g) russet potatoes boiled, skin removed, and crushed into small pieces
  • ½ cup green peas thawed if frozen
  • 1-2 Thai chilis finely chopped
  • 1 ½ teaspoons chaat masala plus more to sprinkle on samosas
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon Kashmiri chili powder
  • ½ teaspoon sugar
  • ⅛ teaspoon turmeric powder
  • ¾ teaspoon sea salt plus more to taste

Dough

  • 3 cups all-purpose flour
  • ¾ teaspoon sea salt
  • 1 teaspoon ajwain carom seeds
  • ⅓ cup neutral oil plus ~4 - 6 cups for deep frying
  • ¾ cup water plus more if needed

Instructions
 

Prep Ingredients

  1. Boil 2 cups russet potatoes until fork tender. Peel the skin off the potatoes and discard. Crush potatoes into small pieces.
  2. Thaw ½ cup green peas
  3. Chop 1-2 Thai chilis

Make filling

  1.  Mix the potatoes, peas, 1 ½ teaspoons chaat masala, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon Kashmiri chili powder, ½ teaspoon sugar, ⅛ teaspoon turmeric powder, 1-2 Thai chilis, and ¾ teaspoon sea salt together until potatoes are well-coated in spices.
  2. Taste for salt and adjust if needed.

Make dough

  1. Mix 3 cups all-purpose flour, ¾ teaspoon sea salt, and 1 teaspoon ajwain in a large bowl. Add ⅓ cup neutral oil to the mixture and take time to rub the oil into the flour until a coarse flour forms.
    Samosa flour with oil using shortcrust method to create a sandy texture
  2. Add half of the ¾ cup water to the dry ingredients and use a dough hook motion with your hands to disperse the water. Add the remaining water to the part of the bowl with dry flour. Lightly knead the dough for 1-2 minutes to form a ball. Add an additional 1 tablespoon of water if there is un-hydrated flour remaining in the bowl. The dough won’t be smooth but should not have dry flour on the exterior.
    Samosa dough before it has had time to rest and relax

Fold and Fry

  1. Cover with a damp towel and allow the dough to rest for at least 30 minutes so it can relax.
    Samosa dough ball once rested and relaxed
  2. Once rested, divide the dough into 8 equal balls of about 90 grams each. Working with one ball at a time leaving the remaining covered to prevent drying.
  3. On a clean working space without any flour flatten the dough ball with the palm of you hand to create a flat circle. Doing this step helps spread the dough out evenly and helps form a circle easily.
    Samosa dough ball being flattened into a disc.
  4.  Using a rolling pin, roll each piece into a wide oval shape that is approximately 6 inches by 5 inches and ¼ inch thick.
    Samosa dough being rolled into a semi circle
  5. Cut each oval in half widthwise to create two semi circles. Take one semi-circle and place the other aside.
    Samosa dough cut in half
  6. Take the wider side of the semi circle or side that was cut further away from you keeping the circular side closer to you. Bring the upper left corner and the upper right corner to the center of the semicircle so the two sides slightly overlap. Place your thumb under the seal to make sure it doesn't stick to the bottom of the dough and instead forms a cone. Gently seal the two ends using a pinching motion with your fingers.
    Samosa dough being shaped into a cone
  7. Create a "C" shape with your left hand which will be the resting spot for the samosa cone. Hold the cone open towards the top top to create a large pocket on the bottom.
    C-shape made with left hand to illustrate hold with fingers to hold the samosa
  8. Add 2 tablespoons of filling to the cone of the samosa.
    Samosa dough will filling stuffed inside
  9. Lightly tug and stretch the side of the samosa dough that is opposite to the seal side.
    Samosa Dough Pleating
  10. Create a pleat by folding the dough it onto itself. This pleat helps the samosa stand up right.
    Samosa pleat being pinched together
  11. Lightly dampen your finger with water and run it across the circular perimeter on top of the samosa cone. Bring the pleat side to the seal side and pinch to enclose all the stuffing in the center and create a small skirt where the two sides are sealed. The skirt of the samosa should flare out towards the initial seal of the samosa.
    Samosa cone opening is closed shut to form a skirt
  12. Heat a deep, heavy bottomed pot with at least 3 inches of oil to 325F.  Do not allow the oil to become too hot, as samosas require a lower temperature to cook thoroughly and become crisp. Fry for 10-12 minutes or until the samosas are a light golden color, then place them on a wire rack. If the samosas take on color before that time period, it is an indicator that the oil is too hot. If the samosas aren't golden after ~10 minutes, increase the temperature to 350F to get the desired golden color. Move samosas to a wired rack or a paper towel lined plate to cool.Sprinkle a pinch of chaat masala on top of the samosas while still warm.
    Samosas fried in oil
  13. Serve warm with spicy cilantro chutney or sweet tamarind chutney
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Notes and Tips

  • Samosas can be baked on a parchment line tray in the oven at 350F for ~15 minutes.
  • Samosas can be made and refrigerated 1-2 days ahead. 
  • You can freeze samosas once they are folded.  They can last 6+ months when frozen. You can be freeze them before or after being fried. Make sure to tightly wrap and freeze them in a single layer before compacting them into a smaller container to ensure that they don't stick
  • The best way to reheat cooked samosas are in the oven or air fryer at 325F for 5-6 minutes to allow for the exterior dough to crisp back up and also give enough time for the samosas to warm through on the inside. This timing will be greater if the samosas were frozen.
  • Ajwain also known as carom seeds can be found in most American grocery stores, Indian grocery stores, as well as online. A good substitute are cumin seeds.

Nutrition

Calories: 148kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 222mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 3mgCalcium: 9mgIron: 1mg
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