With a fragrantly spiced filling and crunchy exterior, these tasty morsels will be a party favourite.
Depinder Chhibber’s Crispy Vegan Samosas with Green Chutney
With a fragrantly spiced filling and crunchy exterior, these tasty morsels will be a party favourite.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Sydney-based cook and MasterChef contestant Depinder Chhibber shares her recipe for vegan samosas with green chutney.
With their fried dough exterior and fragrant savoury filling, there's much to love about samosas. Depinder Chhibber's recipe for the Indian classic is vegan-friendly and stuffed with a bevy of spices, potatoes, and peas.
They are to be served alongside a refreshing green chutney made from coriander, ginger, chilli, yoghurt, and lemon, which perfectly complements the carby snack.
These delicious parcels are comforting, crunchy, and make for a wonderful pre-dinner nibble, side dish, or party delicacy.
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Ingredients
- 1½ cups plain flour
- 3-4 tbsp ghee
- 1 tsp carom seeds (optional)
- 3-4 potatoes (boiled)
- ¼ cup frozen peas
- 1 green chilli
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 tbsp chopped coriander leaves
- ½ red onion (chopped)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp chilli powder
- ½ tsp dried mango powder (optional)
- ½ tsp garam masala
- Juice of half a lemon
- Vegetable oil for frying
For the chutney
- 1 bunch coriander
- 2½ cm piece of ginger
- 1 fresh green chilli
- 1 tsp sugar
- Juice of half a lemon
- 1-2 tbsp natural yoghurt
Method
In a large mixing bowl, add flour, 1 tsp salt, 1 tsp carom seeds, 1-2 tbsps ghee, and mix well.
Once the mixture resembles a bread crumb mixture or the ghee has been incorporated completely, add water (a little bit at a time) continuing to mix until a stiff dough forms.
Cover the dough and rest for at least 25 mins.
In a hot pan on medium to high heat, add 2 tbsp ghee and cumin seeds.
Add the ginger and garlic paste, chopped onions, chopped green chillies, and cook until the onions start to soften (2-3 mins).
Add 1 tsp salt (according to taste), turmeric powder, cumin powder, coriander powder, chilli powder, mango powder, and mix well.
Add the boiled potatoes, mashing them with your hands as you add them in, continuing to mix. Cook the mixture for about 3-4 mins.
Add the peas, lemon juice, garam masala, chopped coriander leaves, and mix well to incorporate.
Once the filling is ready, set it aside to cool to room temperature
Before making the samosas, add some oil to a deep frying pan on low to medium heat.
Roughly knead the dough after resting it and divide the dough into smaller round balls.
Using a rolling pin, roll the ball into an oval-shaped flatbread 3-4 mm thick. (You can use oil to prevent the dough from sticking onto the surface).
Cut the rolled oval into half and apply some water onto the straight half. Cut and fold this into a cone shape.
Stuff the cone with the potato stuffing and seal the top by applying some water onto the ends, pressing firmly.
Bring the heat to low and fry the samosas for 6 to 7 mins and then increase the heat for the brown colour.
To make the green chutney, blend all the ingredients together to make a thick paste.
Serve the samosas with the green chutney.
For more from Depinder, follow her at @depinder_
Photography Hannah Blackmore. Styling Jackie Brown.
