Go Back

Spicy Vegetable Samosas

These spicy vegetable samosas are an easy treat for Indian food lovers! Hot, crisp and delicious, and no frying!
 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 samosas

Ingredients
  

  • 2 tbsp olive oil
  • Spices
  • 1 tsp red or yellow curry powder
  • 1 tsp garam masala
  • 1/4 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp red pepper flakes use more or less to adjust heat
  • Vegetables
  • 1 medium onion chopped fine
  • 1 medium carrot chopped fine
  • 2 medium potatoes peeled and finely diced
  • 2 medium red bell peppers diced
  • 1 red or green chili pepper seeded and chopped fine optional
  • Remaining ingredients
  • 1 tsp salt
  • 1 tbsp fresh ginger grated can substitute about 1/4 tsp dried ground ginger
  • 1 tsp garlic powder
  • 1 cup water
  • 1 1/2 cups green peas fresh or thawed from frozen
  • nonstick cooking spray
  • 10 egg or spring roll wrappers either egg-free vegan or regular

Instructions
 

To make the samosa filling:

  • Combine the oil and spices in a large nonstick skillet over medium low heat.
  • Stir the spices around in the oil for about 2 minutes.
  • Add the vegetables.
  • Raise the heat to medium and stir-fry the vegetables for about 5 minutes.
  • Stir in the salt, ginger, garlic powder and water.
  • Cover the skillet and simmer for about 10 minutes, stirring occasionally. Turn the heat down if it's cooking faster than a simmer.
  • Stir in the peas.
  • Cook for 2-3 minutes to heat the peas through.
  • Take the skillet off the heat and let the samosa filling come to room temperature. You can speed this up by transferring the filling to another container.

To fill and bake the samosas:

  • Position a rack in the middle of the oven. If two cookie sheets won't fit side-by-side in your oven, use two racks.
  • Heat the oven to 375°.
  • Give two cookie sheets a good coating of nonstick spray.
  • Have a little container of water, a pastry brush and your wrappers ready.
  • Wrap the samosas as shown in the video right before the recipe. Use around 1/4 cup filling per samosa.
  •  
  • As you wrap the samosas, arrange them on the cookie sheets without them overlapping.
  • To help them brown, thoroughly coat each samosa with nonstick spray.
  • Bake for 8 minutes, or until the edges are golden-brown.
  • Take the samosas out of the oven. Turn them over to brown on the other side.
  • Return them to the oven for another 8 minutes. Switch positions if using two racks.
  • To re-heat the samosas, bake at 350° for 5-8 minutes.