Vegan Veggie Samosas

For the dough:

  • 1/4 cup vegetable oil
  • 2/3 cup water
  • 2 cups all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder

For the filling:

  • 1/4 cup EVOO
  • 1 large onion; diced
  • 4 cloves garlic; minced
  • 4 inches fresh ginger; minced
  • 3 Tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp yellow mustard seeds
  • 1 Tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 large carrot; diced
  • 2 large russet potatoes; diced small, cooked until tender, and drained
  • 1 cup peas
  • Juice of one lemon
  • Salt; as desired

In a small bowl, whisk together oil and water. In a separate bowl mix together remaining ingredients.  Stir in two thirds of the wet mixture and then continue to add the wet mixture 1 Tbsp at a time until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead for one minute.  Wrap in plastic wrap and let rest for 30 minutes. Form dough into 8 balls, roll out into six inch rounds, cut round into quarters, and fill with samosa filling.

In a large sautee pan on medium heat add olive oil, onion, garlic, and ginger and cook until soft and fragrant. Add all spices and mix well. Toast spices until they become very fragrant. Add carrot and cook until carrot is soft. Remove from heat and add potato. Mix all ingredients, lightly mashing the potato as you do so. Fold in the peas, add lemon juice, and mix well. Salt to taste.

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