This vegan samosas recipe is easy to follow, and the result is incredibly delicious! Made with filo pastry and a well-spiced potato and pea filling, this Indian-inspired snack is crunchy, flaky, and great for serving with any dip of your choice.

Vegan samosas recipe

Have you ever made vegan samosas at home? If not, you really have to try it out! Inspired by the popular Indian street food which often features vegan-friendly fillings, samosas make a great option for a snack or side dish to serve alongside dishes like jackfruit curry. It’s always delicious, and easier to make than you might think.

This homemade vegan samosas recipe features a well-seasoned and fragrant potato filling that’s pretty much synonymous with comfort food. I also used filo pastry, which when either baked or fried, turns out delightfully crunchy. Serve with a dip of your choice, or eat them by themselves. Regardless, this recipe is a must-try!

Potato and pea samosas

Ingredients for this vegan samosas recipe

  • Potatoes. For best results, use a starchy potato variety such as Russet or Yukon gold.
  • Olive oil or vegetable oil for cooking the filling.
  • Whole spices: coriander seeds and cumin seeds.
  • Aromatics: ginger and garlic. Samosas don’t usually include onion as part of the filling.
  • Ground spices: garam masala, paprika and cumin.
  • Green peas. You can use either fresh, canned or thawed from frozen.
  • Salt and pepper.
  • Filo pastry sheets. This is very thin, unleavened dough. Check individual packaging, but most brands that I’ve seen in supermarkets are vegan-friendly.
  • Optional: plant based milk for brushing the samosas if you are going to bake them.
  • Optional: sesame seeds for garnishing the vegan samosas if you are going to bake them.
Ingredients for potato samosa filling

How to make vegan samosa

Make the potato filling

Place the whole potatoes in a large saucepan of water, cover and cook for around 30 minutes, or until fully fork-tender all the way through.

When cool enough to handle, transfer the potatoes to a bowl and peel them. Then, mash them roughly using a potato masher or a fork. You don’t want to mash them too much – they should still have a good amount of texture.

Next, add the vegetable oil or olive oil to a large pan over a medium heat. Add the coriander seeds, cumin seeds, ginger and garlic. Cook for 4-5 minutes, stirring frequently, until fragrant.

Potato samosa filling in a saucepan

Now add the mashed potatoes, garam masala, paprika, cumin, green peas and tomato paste. Stir together thoroughly and then continue stirring for a few minutes more, until all the ingredients are well-combined. Season with salt and pepper, remove from the heat and set aside.

Shape the samosas

Refer to the step-by-step photos and the recipe video for visual instructions on how to fold the samosas.

Place the filo pastry sheets on a large, lightly floured surface and stack them on top of each other. Use a pair of kitchen scissors to divide them into long strips around 10cm in width.

Then, take one of the pastry strips and set the others aside, making sure to cover them with a dish cloth so that they don’t dry out.

Fold in the bottom corner of the pastry strip so that it forms a triangle, then repeat the same motion two more times, going in opposite directions. Now gently pick up the pastry and place 2 tbsp of the filling in between the folds. Place it back down on the work surface and use your fingers to seal it together.

Now continue folding in the same motion until you reach the end of the strip and one triangle remains. Dip your finger lightly in some water, run it around the edges of the triangle, and then seal the samosa. Trim off any excess pastry.

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    How to fry vegan samosas

    To fry, add a thin layer of olive oil to the bottom of a large, flat skillet. Allow it to warm up over a medium-high heat for a couple of minutes, then use a pair of kitchen tongs to place the samosas inside the skillet. Cook them for around 2-3 minutes, then flip and cook for a minute more, until crispy and golden brown. Transfer to a kitchen towel to allow any excess oil to drip off.

    How to bake vegan samosas

    Start by preheating the oven to 180 degrees C/350 F. Place the samosas on a large baking tray lined with parchment paper. Brush lightly with plant based milk and sprinkle with sesame seeds, then bake in the preheated oven for 25 minutes, until crispy.

    Recipe tips for success

    • Make sure to cook the potatoes with the skin on. This will ensure that they retain a great starchy consistency and won’t absorb too much moisture.
    • Don’t cook the spices and aromatics on a high heat to prevent them from burning.
    • Allow the filling to cool down for at least 5 minutes before adding it to the pastry.
    • It’s really important to keep the filo pastry covered while working with one of the strips because it dries out quickly, which will cause it to rip.
    • Watch the samosas carefully while frying as they can start to burn pretty fast.
    Vegetable samosas with a yogurt dip

    How to store and freeze vegan samosas

    For the best crunch, samosas are best eaten immediately. But you can keep them in the fridge in an airtight container for up to 3-4 days.

    Vegetable samosas also freeze well. Transfer them to a freezer-friendly bag or container and keep them in the freezer for up to 2-3 months. To reheat, thaw fully in the fridge and then place them in the oven for 15 minutes at 180 degrees C/350 F. I wouldn’t recommend reheating them in the microwave because they’ll lose their crispiness.

    Vegan samosas with a yogurt dip

    What to serve with samosas

    Vegetable samosas are super versatile and go well with a wide variety of dips. Most often, they’re served with chutneys such as mango or mint chutney. They also pair well with a cool yogurt-based dip, or sweet chilli sauce.

    Other vegan Indian-inspired recipes

    Vegan samosas recipe with potatoes

    If you try out this vegan samosas recipe, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below – I love hearing from you!

    Vegan samosas recipe

    Get the Recipe: Vegan Samosas Recipe

    This vegan samosas recipe is easy to follow, and the result is incredibly delicious! Made with filo pastry and a well-spiced potato and pea filling, this Indian-inspired snack is crunchy, flaky, and great for serving with any dip of your choice.

    Ingredients

    For the potato filling

    • 3 medium potatoes, (around 1lb total)
    • 1 tbsp vegetable oil
    • 1 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • 2 tbsp ginger, grated
    • 2 cloves garlic, minced
    • 1 tsp garam masala
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 cup green peas
    • 1 tbsp tomato paste
    • 1/2 tsp salt
    • 1/2 tsp black pepper

    For the samosas

    • 4 sheets filo pastry
    • 2 tbsp plant based milk, (optional, for baking)
    • 2 tbsp sesame seeds, (optional, for baking)
    • vegetable oil, for frying

    Equipment

    • Saucepan
    • Mixing bowl
    • Saucepan
    • Kichen scissors
    • Kitchen tongs
    • Skillet

    Instructions 

    Make the potato filling

    • Place the whole potatoes in a large saucepan of water, cover and cook for around 30 minutes, or until fully fork-tender all the way through.
      3 medium potatoes
    • When cool enough to handle, transfer the potatoes to a bowl and peel them. Then, mash them roughly using a potato masher or a fork. You don't want to mash them too much – they should still have a good amount of texture.
      3 medium potatoes
    • Add the vegetable oil or olive oil to a large pan over a medium heat. Add the coriander seeds, cumin seeds, ginger and garlic. Cook for 4-5 minutes, stirring frequently, until fragrant.
      1 tbsp vegetable oil, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tbsp ginger, 2 cloves garlic
    • Add the mashed potatoes, garam masala, paprika, cumin, green peas and tomato paste. Stir together thoroughly and then continue stirring for a few minutes more, until all the ingredients are well-combined. Season with salt and pepper, remove from the heat and set aside.
      3 medium potatoes, 1 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 cup green peas, 1 tbsp tomato paste

    Shape the samosas

    • Refer to the step-by-step photos above and the recipe video for visual instructions on how to fold the samosas. Place the filo pastry sheets on a large, lightly floured surface and stack them on top of each other. Use a pair of kitchen scissors to divide them into long strips around 10cm in width.
      4 sheets filo pastry
    • Take one of the pastry strips and set the others aside, making sure to cover them with a dish cloth so that they don't dry out. Fold in the bottom corner of the pastry strip so that it forms a triangle, then repeat the same motion two more times, going in opposite directions.
    • Now gently pick up the pastry and place 2 tbsp of the filling in between the folds. Place it back down on the work surface and use your fingers to seal it together.
    • Now continue folding in the same motion until you reach the end of the strip and one triangle remains. Dip your finger lightly in some water, run it around the edges of the triangle, and then seal the samosa. Trim off any excess pastry.

    Cook the samosas

    • TO FRY: Add a thin layer of olive oil to the bottom of a large, flat skillet. Allow it to warm up over a medium-high heat for a couple of minutes, then use a pair of kitchen tongs to place the samosas inside the skillet. Cook them for around 2-3 minutes, then flip and cook for a minute more, until crispy and golden brown. Transfer to a kitchen towel to allow any excess oil to drip off.
      vegetable oil
    • TO BAKE: Preheat the oven to 180 degrees C/350 F. Place the samosas on a large baking tray lined with parchment paper. Brush lightly with plant based milk and sprinkle with sesame seeds, then bake in the preheated oven for 25 minutes, until crispy.
      2 tbsp plant based milk, 2 tbsp sesame seeds

    Video

    Notes

    TO STORE: You can keep the vegan samosas in the fridge in an airtight container for up to 3-4 days.
    TO FREEZE: Transfer the samosas to a freezer-friendly bag or container and keep them in the freezer for up to 2-3 months. 
    TO REHEAT FROM FROZEN: Thaw fully in the fridge and then place them in the oven for 15 minutes at 180 degrees C/350 F. I wouldn’t recommend reheating them in the microwave because they’ll lose their crispiness.
    Calories: 92kcal, Carbohydrates: 15g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 153mg, Potassium: 325mg, Fiber: 2g, Sugar: 2g, Vitamin A: 208IU, Vitamin C: 10mg, Calcium: 37mg, Iron: 2mg