Vegetable Samosas

Samosas are a beloved street snack across the Indian subcontinent, tucked into crisp pastry triangles. This baked vegetable version fills them with spiced potatoes, green peas, and warm garam masala for a fragrant vegetarian lunch.

Serves 4

Estimate for one serving

• 320 cal
• 7.5g protein
• 48g carbs
• 11g fat
• 5.5g fiber

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Ingredients

• 3 medium (about 1 lb) potatoes
• 3/4 cup frozen green peas
• 1 small yellow onion
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1 jalapeño or green chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 3/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro
• 12 frozen samosa pastry wrappers (or spring roll wrappers)
• 2 tbsp (for filling) + 1 tbsp (for brush vegetable oil

Instructions

1. 1Peel and cut the potatoes into 1-inch chunks. Boil in salted water for 10-12 minutes until tender. Drain and roughly mash, leaving some small chunks.
2. 2Finely chop the onion, mince the garlic and ginger, and finely chop the jalapeño (remove seeds for less heat).
3. 3Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 4 minutes until softened.
4. 4Add the garlic, ginger, and jalapeño; cook for 1 minute until fragrant.
5. 5Stir in the cumin, coriander, garam masala, turmeric, and salt. Cook for 30 seconds to toast the spices.
6. 6Add the frozen peas and water. Cook for 3 minutes until peas are thawed and hot.
7. 7Remove from heat. Stir in the mashed potatoes, lemon juice, and chopped cilantro. Mix well and let the filling cool completely (about 15 minutes).
8. 8Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. 9Place one wrapper on a clean surface. Spoon about 2-filling onto one half. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal. Repeat with remaining wrappers and filling.
10. 10Arrange samosas on the prepared baking sheet. Lightly brush both sides with the remaining oil.
11. 11Bake for 18-22 minutes, flipping halfway, until golden brown and crisp.
12. 12Let cool for 5 minutes before serving with chutney or yogurt dip.